1. Stir-fry peanuts over low heat;
2. After the peanuts are cooled, rub the peanut coats off, and use a rolling pin to roll them into peanuts;
3. Mix low-gluten flour, corn starch, baking soda and milk powder evenly;
4. Melt the butter in water, pour in peanut oil and stir evenly; peanut oil can be replaced with ordinary edible oil, but peanut oil will be more crispy if you use peanut oil;
5. Add the eggs and stir well, I made twice the amount of the recipe so I beat two eggs;
6. Add granulated sugar and stir evenly. I reduced the amount of sugar in my recipe a bit, and the finished product is not very sweet;
7. Sift in the previously mixed powder;
8. Stir evenly with a rubber spatula, then knead it into a dough with your hands;
9. Add crushed peanuts;
10. Just knead the dough in with your hands, don’t knead the dough too much; mine is twice the amount, and it’s been baked several times;
11. Take a small piece of dough, put it on the palm and round it;
12. Put the dough on a baking tray covered with greased paper, press it with your palm, and the peach pastry will crack naturally;
13. Brush an appropriate amount of whole egg liquid on the peach crisp embryo, and put an appropriate amount of black sesame in the middle;
14. Put it into the preheated oven, fire up and down at 180℃, and bake in hot air mode for 20 minutes;
15. Golden and crisp peach pastry~
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