1, peach crisp. Peach Crisp Ingredients: 115g low gluten flour, 60g powdered sugar, 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 65g white oil, 25g whole egg wash, 100g walnuts. Topping: 20g of whole egg wash. Directions: Spread 1/2 of the gluten free flour on a baking sheet and bake in the oven at 350°F/180°C for 15 minutes, until slightly browned, then set aside to cool. Strain the gluten flour, powdered sugar, baking powder and baking soda together and mix well, add salt and white oil into the flour to form shortening. Add the egg to the shortening in 2-3 batches and slowly form an oiled dough, cover the surface of the container with plastic wrap and place the dough in the refrigerator for 30 minutes. 30 minutes later, take out the dough and knead it into a small ball of about 25 grams per piece and place it on a baking sheet, place half of the walnuts on each one and press it into a pastry, brush the surface with the whole egg wash. Preheat oven 350°F/180°C for 20-25 minutes, turn off the heat and simmer in the residual heat for about 10 minutes, the peach cobbler will turn crispy and brown (note: different ovens vary slightly).

2, hawthorn cake. Ingredients: hawthorn 1000g, rock sugar 250g (according to their own taste appropriate adjustment). Practice: hawthorn wash clean hands pinch open hawthorn to take out the seeds; prepare a microwave oven lunch box, put the washed and de-seeded hawthorn into the box, cover the lid, put into the microwave oven to heat for 3 minutes and then take out; open the lid, use the spoon to stir the hawthorn into a semi-mud, then put into the icing sugar, cover the lid, and then put into the microwave oven to heat for 3 minutes and then take out; open the lid, once again use the spoon to stir the hawthorn into the mud, finishing smooth, cover, put into microwave again for 3 minutes and take out; open the lid, put in a cool place to cool and refrigerate for molding.

3, Chongyang cake. Raw material recipe: 1000 grams of glutinous rice flour, 500 grams of round-grained rice flour, 250 grams of adzuki beans, 1000 grams of sugar, 100 grams of red and green fruit preserves, 50 grams of brown sugar, 25 grams of soybean oil, 50 grams of cooking wine. Practice: first of all, the red and green fruit preserves cut into shreds, to be used. Red beans, sugar (250 grams), soybean oil made of dry bean paste, standby. Glutinous rice flour, round-grained rice flour mixed, take 150 grams mixed with brown sugar, add about 50 grams of water, mixed into a paste slurry. Mix the rest of the powder with sugar (750 grams), add 250 grams of water, mix and mix thoroughly. Take the cake drawer, lay a clean wet cloth, put 1/2 cake flour scraping, bean paste evenly sprinkled on top, and then the remaining 1/2 of the cake flour laid on top of the bean paste scraping, and then with a high fire boiling water steaming. To steam through the flour, the paste evenly spread on top of the batter, sprinkled with red and green fruit preserves, and then continue to steam until the cake is cooked, you can leave the fire. The cake will be taken out, cut into a diamond-shaped cake with a knife, another small flag made of colored paper, inserted in the cake surface that is completed.