Walnut Peach Crisp

Name: Walnut Peach Crisp
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 walnut; 100g All-purpose flour; 1 piece egg; 0.5g Baking powder; 0.5g baking soda; 20g White sugar; 30g olive oil; a little Black sesame

by Eat delicious myself 520

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

My mother bought me the first oven in my life! After I got home on Monday, I was excited every day at school. I looked at this, studied that, and just wanted to come back and cook a lot of delicious food in the oven. The first time I used it, the baked peach cake tasted so good, I was shocked~(*^__^*) Hehe..."

Ingredients

4 Walnut
100g All-purpose Flour
1 piece Egg

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0.5g Baking Powder
0.5g Baking Soda
20g White Sugar

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30g Olive Oil
a little Black Sesame

Walnut Peach Crisp

1. Peel the walnuts, I used raw walnuts. Since last month, the new walnuts have come down, and there are a lot of them sold on the street.

2. Put it in the oven, middle level, upper and lower fire, 170°, bake for 7-8 minutes.

3. Toasted walnuts are used to chop them.

4. Put the eggs and vegetable oil in a bowl and sift in the flour.

5. Put a little white sugar, baking powder and baking soda powder according to the amount in the ingredients list. Then stir it a bit.

6. Put the chopped walnuts into the dough.

7. Knead in the chopped walnuts evenly.

8. Divide the dough into evenly sized pieces and round them.

9. Press the small dough gently with the palm of your hand and place it on the baking tray.

10. Dip a little water on the surface of the peach pastry and sprinkle a little black sesame for decoration.

11. Preheat the oven in advance, put the peach crisps, the middle layer, 160°, the upper and lower heat, about 15 minutes.

12. Take the baked peach pastry out, and you can hear the sizzling inside the peach pastry.

13. Break it together, it's crispy to the point of scumming.

14. Take a bite and the fragrance spreads instantly.

Tips:
The oven must be preheated in advance, and the temperature should be set according to the situation of your own oven. I just provide a reference.