Foreword

This is the second time I have made peach cake. I didn’t record what I made last time, so I made it this time using Junzhi’s recipe. I reduced some of the sugar and used 30g, but left the rest unchanged. After I finished it, I felt it was so crispy that I didn’t even dare to think it was crispy. Touched it, it’s the same, oily, super oily, you won’t be hungry after eating two pieces of the oily one, haha! Write it down, go back and correct it, and do it again to avoid making the same mistake in the future.

This time I took the test at 180 degrees for 2 minutes, because I baked two pans in one oven. The top pan was fine, but the bottom of the bottom pan was a little dark. Next time, I can lower the temperature of the bottom fire.

Materials

Main ingredients: 100g ordinary flour;

Accessory materials: 55g corn oil, 30g white sugar, 10g egg liquid, 30g crushed walnuts, aluminum-free bubbles 1/4 tsp of baking powder, 1/8 tsp of baking soda

Walnut shortbread

1

Add 1/4 tsp of aluminum-free foam to the flour Powder. I use a 2.5 ml spoon, 1/2 is enough. A small spoon = 5ml.

2

1/8 teaspoon of baking soda

3

Mix the three powder materials evenly.

4

Mix oil, sugar and egg liquid and stir evenly

5

Stir and set aside for later use

6

Chop 30g walnut kernels. Cooked walnut kernels are used here. Raw walnut kernels can be spread flat on a plate and placed in the microwave at 80 heat for 2 minutes.

7

Sift the powder into the bowl of sugar and oil, and add chopped walnuts.

8

Use a spatula to stir and form into a ball

9

Break off a small piece with your hands and form it into a round shape , press it with both hands, shape it into a cake shape, and place it on the baking sheet. Brush the surface with egg wash and place in a preheated oven at 180 degrees for 17 minutes on the middle and lower racks. Mine is Changdi cktf-25b.

Tips

1. This recipe is very delicious, not very sweet, but still very oily. You can reduce the oil by 5-10 grams next time

2. This amount is for one plate in a Changdi 30-liter oven

3. If you bake two plates at a time, bake for 17 minutes. Change the upper and lower plates after the surface of the upper plate is slightly colored.

4. After the biscuits are cooled out of the oven, they will fall off when touched with your hands. They will easily break when touched when they are hot.