1. Prepare all the required materials, put the materials other than walnuts in a basin and knead.
2. Reserve a large piece of walnut kernel for the final decoration, and I break the other walnut kernels into small pieces and put them in the noodles.
3. Wrap the mixed walnut dough and put it aside to wake up for about 30 minutes.
4. Take out the awake dough and divide it into 20 portions, about 37 grams each.
5. Divide into small portions and knead into balls.
6. Put a piece of walnut on the small dough and press it into a pie with your hands, forming natural cracks around it. Use a spatula to put it in the baking pan.
7. Arrange the shape of the peach crisps and place them in a baking tray. Preheat the oven to 175 degrees for 5 minutes.
8. The oven was adjusted to 175 degrees, I bake it for 20 minutes, and then put it on the grill to cool. The peach crisps are soft just after roasting, but they become hard after they cool down. I roasted too full, so I should roast them in two trays. Keep a little distance between each walnut crisps. The shape will be better. Now it is too full and round. It's squeezed.
Tips:Standard flour can be used for flour, but I used low-gluten and rich flour instead.
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