1. Raw material spare
2. Spread more than half of low-gluten flour (65g) evenly on the tin foil on the baking tray
3. After the oven is preheated, lower the heat to 180 degrees, bake for about 15 minutes, let cool and set aside
4. Powdered sugar, low-gluten flour (including low-gluten flour in Method 1), baking soda powder and baking powder mix
5. Sift together and set aside
6. Add salt and vegetable oil separately, knead it with both hands to form an even and loose shape, and finally add the whole egg and grab it with your hands to form a uniform dough. Then put the dough in plastic wrap and let it relax at room temperature for about 30 minutes
7. Take 15 grams of dough, knead it into a ball with your hands, and place it directly on the baking tray
8. Press the surface of the dough lightly with your hands into small round pieces
9. Brush evenly with a layer of whole egg liquid
10. American California walnut kernels are spare, the big pieces are broken into small pieces
11. Put a small piece of walnut on each peach crisp
12. After the oven is preheated, bake at 180 degrees, up and down for about 25 minutes, turn off the heat and simmer for 10 minutes.
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