Standard flour 100g

Crushed cooked walnuts 55g

Sugar 50g

Corn oil 50g (vegetable oil is acceptable)

Egg 10g

Baking powder 1/4 tsp

Baking soda 1/8 tsp

Preparation:

1. Corn oil add beaten egg mixture, sugar in a bowl and mix well

2, flour and baking powder, baking soda mix well, sieve directly to the whisked egg mixture

3, pour chopped walnuts into the flour, mix well

4, pour the flour into the first step of the corn oil mixture

5, knead into a dough

6, take a a small piece of dough and roll it into a small ball and flatten it. Place a piece of tinfoil on top of a heatproof plate on the bottom of the pan and bake over the lowest heat for 5 minutes

7. Brush the surface of the baking tray with a layer of egg yolk mixture before placing it on the tray

8. Place in the middle of the preheated oven at 180 degrees Celsius for 12 minutes or until the surface of the baking tin is golden brown

Tips

When making this peach shortcake make sure to look for a moist dough as you knead the dough. Whether moist, the more moist dough baked peach crisp the more crispy, if not moist enough to add vegetable oil to adjust properly.