Low-gluten flour130g

30 grams of corn oil

30 grams of butter

Sugar powder 60g

Baking powder 5g

Salt 3g

30 grams of egg liquid

condiments

Proper amount of black sesame

walnut

Proper amount of egg liquid

Super simple steps to make peach crisp

1.65g low-powder baking pan, baking at 65438 080℃ for 65438 05min (yellowish surface), and cooling;

2. Softening of butter;

3. Add the cooled low-gluten flour, the remaining low-gluten flour, butter, vegetable oil, sugar powder, baking powder and salt into the softened butter;

4. Rub evenly by hand;

5. Add egg liquid;

6. Knead into a ball by hand, cover with plastic wrap and relax for 30 minutes (remember to add walnuts if there are walnuts);

Walnuts are baked at 180 degrees 10 minutes in advance, cooled and then put into the interior.

7. Divide into about 25g/dough, knead it and put it on a baking tray (non-sticky).

Oil paper);

8. flatten the dough by hand, brush a layer of egg liquid and sprinkle black cheese on the surface.

Marijuana;

9. preheat the middle layer of the oven at 180 degrees and heat it up and down for about 20 minutes (the temperature is adjusted by itself), and then the crispy peach crisp.

10. Finished product drawing