Materials: \x0d\\ low gluten flour 300g, 120g powdered sugar, 150g shortening, 10g sugar syrup, 1 egg, 3g baking powder, 1g stink powder (bicarbonate of amine), 3g baking soda \x0d\\\\ practice: \x0d\1, shortening into the bowl ahead of time at room temperature to soften, and then use a whisk whisked until the volume of the volume of the lighter color, and then add the egg whisked, add the Powdered sugar (granulated sugar can also be eaten just slightly grainy, it is recommended that you use powdered sugar), and then add the syrup and stir \x0d\2. Low gluten flour, baking powder, odor powder, baking soda mixture together sifted into the bowl has been mixed with a spatula cut and stirred evenly (at this time preheated oven 170 degrees) \x0d\3. Pour the pot of well-mixed dough on the sheet pan, kneaded into a ball with your hands (do not overknead to avoid gluten), the baking sheet spread on a baking sheet, and the dough was then mixed into a ball with your hands. Avoid gluten), baking sheet lined with greaseproof paper, divide the dough into small portions and knead them into balls, place them on the baking sheet at intervals, and flatten them with your hands. 4. Into the middle of the oven, bake for 18-20 minutes, then it's done \x0d\\\\x0d\\ There is also a way to do this \x0d\ Ingredients: 100g of all-purpose flour, 50g of fine sugar, 55g of vegetable oil, 10g of egg. 55g vegetable oil, 10g eggs, 30g chopped walnuts, 1/4 tsp baking powder, 1/8 tsp baking soda \x0d\ Baking: center layer, 180 degrees, about 15 minutes. \x0d\\\\\\x0d\\\process: \x0d\1\1\cH30D0D0E0?Mix vegetable oil, beaten egg mixture and granulated sugar in a large bowl. \x0d\2, Mix flour with baking powder and baking soda and sieve well. \x0d\3, Pour the chopped walnuts into the flour and mix well. \x0d\4, Pour the flour into the vegetable oil mixture from the first step and knead into a dough. \x0d\5: Take a small piece of dough and roll it into a small ball. \x0d\6, flatten the small ball and place it on a baking sheet. Brush the surface with egg wash and bake in preheated oven until the surface is golden brown. \x0d\\ do a practice need to pay attention to \x0d\1, this peach crisp is simple to make, crispy flavor, very delicious. The kneaded dough should not be too dry, it must be more moist feeling, the baked peach crisp will be crispy enough. If the kneaded dough is dry, you need to add some vegetable oil in moderation. \x0d\2, if it is raw walnuts, you need to bake them in the oven at 180 degrees for 7-8 minutes beforehand, to roast the flavor, and then chopped. It will be more flavorful when made into peach crisp. Of course, this peach crisp can also be made without walnuts. \x0d\3, traditional peach crisp requires the use of stinky powder, which acts as a bulking agent that can release a large amount of gas in a short period of time, making the surface of the peach crisp have intricate signature cracks. However, stink powder is more difficult to store and is not readily available for purchase and use in the average household, so it is omitted from this recipe. \x0d\4, the baking time and temperature need to be adjusted according to the actual conditions of the oven at your discretion, in addition, if you are making a larger peach crisp, you will also need to bake it for a little longer. \x0d\\\\x0d\ Hope you can make it \x0d\ please adopt.