1. material: low-gluten flour 300g, 2 eggs, sugar 60g, black sesame 20g, walnut kernel 30g, salad oil 100g, baking soda 3g, baking powder 2g.

2. Beat the eggs into a bowl first, add sugar and stir well until the sugar is completely melted.

3. Pour100g oil into the egg liquid several times, add baking soda and baking powder, and stir evenly until it becomes sticky.

4. Grind the walnuts into flour, pour the flour into the egg liquid, and stir evenly to form a batter.

5. Divide the batter evenly into 30g balls, and then press them into 0.5cm thick round cakes.

6. Put a piece of oiled paper on the pot, put peach crisp on it, brush a layer of egg liquid outside, and bake on both sides of small fire until golden. It is best to sprinkle with a layer of black sesame seeds.

7. Oven practice: Put the peach crisp in the oven tray, brush the egg liquid on both sides, sprinkle with a layer of black sesame seeds, and put it in the oven. 180 degrees 15 minutes.