2: walnut kernel 1/4 cup (30g), cashew nut 1/4 cup (30g).
3: Break an egg and take 1.5 tablespoons for later use.
4: corn oil 1/3 cups+1 teaspoon (85 ml, 80 g), sugar 1/3 cups (72 g), vanilla essence 1/2 teaspoons.
Egg liquid: Add 1 tbsp of water to the remaining egg liquid and stir well.
Note: 1 spoon = 1 5ml = 1 spoon, 1 teaspoon = 5ml = 1 teaspoon,1cup = 240ml. The above amount is used to make 18 nut peach crisp.
Practice: put all the 1 materials into a pot and stir them evenly (Figure A) for later use. Smelly powder can be bought in supermarkets in China (Figure B). Put walnuts and cashews in plastic bags (Figure C), seal them, crush them with a rolling pin (Figure D), and then put them into flour and mix them well (Figure E).
Break up the eggs, take 1.5 tablespoons, put them in a bowl filled with all four ingredients (Figure G), and stir them evenly with a fork (Figure H). Then pour in the evenly stirred mixture of flour and nuts, stir it evenly with a fork to form dough (Figure J), knead a small piece of dough into a ball with a diameter of 1.5-2 cm, gently knead it and flatten it with the palm of your hand to form a round cake with a thickness of 0.8 cm (Figure L), then put it into a baking tray covered with baking tray paper, brush it with egg liquid (Figure L), and preheat it to 355 f/655.