1. Prepare materials and weights.
2. The walnuts are chopped up, leaving a little bit of granules, and they taste better.
3. Take a large clean bowl and add cooking oil, salt and powdered sugar.
4. Fully emulsify the cooking oil and powdered sugar.
5. Add 40 grams of whole egg liquid, and use the remaining part for brushing.
6. Add sifted low-gluten flour and baking soda.
7. Add chopped walnuts.
8. Put on disposable gloves and knead the dough until there is no dry powder. You can also use a silicone spatula to mix evenly.
9. The peach pastry dough is divided into 25 pieces according to 20 grams each, and placed in a baking tray flat.
10. Brush the peach crisp embryo with a layer of egg liquid and sprinkle with an appropriate amount of black sesame seeds.
11. Put the walnut crisps in the middle and lower layer of the preheated oven, and bake them at 180 degrees for 18 minutes. I like light-colored ones. If you like dark ones, you can add it to 20 minutes.
Tips:1. The egg weighs 58 grams after shelling, of which 40 grams are used to make biscuits, and 18 grams are used for brushing.
2. Walnut kernels can be replaced with other favorite fruit materials, and the amount is arbitrary.
3. The temperature and time of the oven can be flexibly adjusted according to the common oven.
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