1. Put the spade kernels in a preheated oven, bake at 200 degrees for 8 minutes, take them out and let cool, and put them in a fresh-keeping bag to roll them into small pieces with a rolling pin.
2. Put corn oil, egg liquid (leave two-thirds of the egg yolk and brush the noodles), and sugar into the container and mix well.
3. Sift in low-gluten flour and baking soda.
4. Stir with a spatula, do not stir, just mix roughly.
5. Add chopped walnuts.
6. Grasp it with your hands to form a ball, don't knead the dough vigorously to avoid gluten.
7. Divide the dough into 20 grams each, roll them into small balls, and put them in a baking tray.
8. Squash the small ball.
9. Brush a layer of egg liquid on the surface and sprinkle with black sesame seeds.
10. Put it in the preheated oven and bake the middle and lower layer at 200 degrees for 20 minutes until the surface is golden brown.
11. Take out and let cool.
12. Finished picture.
13. Finished picture.
Tips:1. The dough should not be too dry, it should be moist, the baked peach crisp will be crisp enough. If the kneaded dough is dry, you need to add some corn oil.
2. Spade kernels can also be replaced with fried peanuts, melon seeds, etc.
3. Different ovens have different temperatures. Pay attention to observation when baking, and the color can be a little darker. After baking, take it out and let it cool, then put it in a box and keep it sealed.
