Peach Crisp
by Cold water duckweed
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare whole egg liquid, powdered sugar, low-gluten powder, oil, and walnuts.
2. Take half of the low-gluten flour, 65 grams, and bake it in a preheated oven at 180 degrees Celsius for 10-15 minutes, let cool and set aside.
3. Sieve powdered sugar, baking soda, baking powder, and roasted and untoasted low-gluten flour into a basin.
4. Add salt and oil and knead it with your hands to form an even and loose shape.
5. Add low-gluten flour and make a dough with your hands, wrap it in plastic wrap and wake up for more than 30 minutes.
6. Take 25 grams of dough into small balls and place them on the tray. Use your hands to gently press the surface of the dough into a bumpy shape.
7. Brush evenly with the whole egg mixture, and then put half a walnut kernel.
8. After the oven is preheated, it is heated to 180 degrees and lowered to 160 degrees to bake for 20-25 minutes. After turning off the heat, continue to simmer for about 10 minutes at the remaining temperature.
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