1. Appropriate amount of walnuts and peanuts, oven roast. Peanuts for 10 minutes; walnuts for 5 minutes.
2. Put walnuts and peanuts in a fresh-keeping bag and crush them with a rolling pin.
3. Put 50 grams of peanut oil, 50 grams of lard, 80 grams of white sugar, and one egg into a basin.
4. Stir well.
5. Flour 250g, baking soda 2g, baking powder 2g, first sieve once, and then sift into sugar, oil and egg yolk liquid.
6. Add the crushed walnuts and peanuts to the flour; stir evenly with chopsticks.
7. Stir it to form an oily dough, cover with plastic wrap and let it stand for half an hour.
8. Take a small piece of dough, knead it into a small ball, and place it on a baking tray. Then squash the small ball.
9. All squashed!
10. For the baked peach shortbread, preheat at 180 degrees for 5 minutes and bake for 20 minutes.
Tips:1. Nuts, walnuts and peanuts should be roasted first; 2. Mix the flour gently without kneading to avoid gluten formation; the mixed dough should not be too dry and should be oilier, so that the baked peach crisp will be more crispy; 3. The baking time must be sufficient, and the fire will be crispy. Everyone's electric oven temperature is different, so you have to master it yourself; 4, traditional peach crisps need to use odorous powder in the production, which can release a large amount of gas in a short time as a leavening agent, causing cracks on the surface of the peach crisps. But stinky powder is more difficult to store and it is not suitable to buy, so nowadays, household making peach crisps will omit the stinky powder and substitute baking soda and baking powder.
