So it's called walnut crisp, which is called peach crisp for short. When I was a child, my family used to call peach cakes big cakes. When I bought them home, they were ok. As long as they got wet, they became unpalatable. You just had to rub them with your hands and bake them immediately after mixing, so it was quite worry-free and easy, and basically it was unlikely to fail. To tell the truth, you really want to fail. The way is very traditional snacks, no butter, no baking powder and no need to send them away. The walnut cakes were born!
As a foodie who loves to eat and "toss" food, it is natural to do it yourself, so as to be worthy of the word foodie. Put everything together and knead the dough, then push it evenly, then cut it with a knife, then knead it round and press it flat, then press a small pit in the middle with your fingers, and then brush the egg liquid and sprinkle sesame seeds or chopped flowers to give birth to a special snack-peach crisp, which is popular in the north and south of the country because of its dryness, crispness and sweetness. You can buy peach cakes in bulk in the world, wrapped in oil paper and tied with a rope. Think of the peach cakes of that era, which is particularly chronological. Interested friends can make some to taste, recall the wonderful taste of childhood, and give it to children. At least they can make it clean and rest assured. Because sweet and crisp is deeply loved by some people, but because the traditional dim sum in China has been greatly impacted by West Point, the market share of traditional peach crisp is relatively limited now.