Peach crisp, a traditional snack suitable for both north and south, is loved by everyone because of its dry, crisp and crisp characteristics. The main ingredients are flour, eggs and crispy oil. It has a long storage time and is simple to make, and even a novice baker can easily handle it. As long as there is an oven at home, stir the ingredients and you will soon be able to bake delicious peach cakes. This time, oatmeal and jujube paste were added to the traditional peach crisp, which was richer in nutrition and taste. In addition, peach crisp is made of corn oil, which is relatively low in calories, but still crisp in taste. If you bite it, the crisp cake will fall off! Let's see how to make it!

Jujube paste material: Xiaoqing jujube120g, 290ml of clear water.

Peach crisp material: low-gluten flour 215g, corn starch15g, baking soda10.5g, fine sugar 68g, jujube paste10g, corn oil1/kloc-0g. Appropriate amount of black sesame seeds and whole egg liquid.

The practice of jujube paste oatmeal walnut crisp;

1. First, make jujube paste. Add120g jujube and 290ml water into the pot and boil. After the water boils, boil for about 10 minute, then turn off the fire and take out the core.

2. Take 80 grams of peeled red dates and 80 grams of clean water and break them with a cooking machine. You don't need to type it very carefully. Take110g.

3. Mix corn oil and sugar well, add jujube paste and mix well.

4. Add the egg yolk and mix thoroughly.

5. Mix baking powder, baking soda, corn starch and low-gluten flour, sieve for two or three times, then sieve into jujube paste and stir with a scraper until no dry powder can be seen.

6. Add walnuts and oatmeal and mix well. Don't stir too much to avoid becoming stiff.

7. Mix the dough into each16g, and the size can be adjusted by yourself!

8. Knead it flat and put it in a baking tray.

9. Brush the surface with whole egg liquid.

10. Sprinkle black sesame seeds and raise the oven temperature to 170℃ for extraction.