The method and formula of peach crisp cake are as follows:

Material preparation: 25g of low flour, 8g of walnut kernel, 9g of vegetable oil, 7g of sugar powder, 1/2 teaspoon of baking soda, 1 egg, appropriate amount of cooked sesame seeds and so on.

1. Put the walnut kernel in the oven at 14 ~15 degrees, bake it in the middle layer and up and down for about 1 minutes, take it out and cool it, then rub off the skin.

2. Put the walnut kernel into a fresh-keeping bag and crush it into pieces with a rolling pin for later use.

3. Add corn oil and eggs into the pot, and stir evenly with egg pumping.

4. Add powdered sugar and beat again until the powdered sugar is completely dissolved.

5. Mix the flour and baking soda evenly, and then sieve them into the egg mixture.

6, stir evenly with a scraper.

7. Add the chopped walnuts, stir them evenly, and then grasp them into a ball by hand. (Don't rub it too much)

8. Roll it into thicker pieces.

9. Press out the cake with a die. (In this step, you can divide the dough into 2 grams of small dough, knead it and put it on a baking tray.)

1. Then gently flatten the middle to make the dough naturally crack around. Finally, coat the whole egg liquid on the surface of the dough and stick sesame seeds.

11. preheat the oven 18 degrees in advance, and bake the middle layer for 15 minutes. Baked peach crisp will not be crisp until it is completely cooled.

12. finished products.