1. First put the corn oil and sugar together, and use a manual whisk to make it into an emulsified state
2. Then put in a whole egg liquid. There are many people who use egg yolks instead of whole eggs. The difference is not big. It is fine with whole eggs. Use a whisk to beat them evenly. Now the three ingredients, corn oil, sugar and egg liquid, are evenly mixed.
3. Then sift in low-gluten flour. The best way to make a crisp is low-gluten flour, with baking soda and baking powder at the same time. Stir and mix with a spatula
4. Finally, add the cooked walnuts and mix them into a dough. You can roll the walnuts a few times with a rolling pin, it’s better to break them a bit
5. Grab a piece of dough directly and put it into the baking pan, which can be weighed to the same size with an electronic scale. Then press it with your finger
6. Select the baking mode of the steamer, the upper and lower fire, I use 195 degrees, bake for 20 minutes
Tips:Set the time and temperature according to your own oven. If the temperature of your home oven is not one-digit, you can use 200 degrees, but you should pay attention to it and take it out in time after the final coloring.
What I made today is corn oil, which is what I often use. If you can replace it with lard, it will be crispier.
I have reduced the amount of sugar in this peach cake to the lowest amount, so don't reduce it any more, otherwise there will be no sweetness at all.
