The shelf life of peach cobbler is usually about three months.

Peach shortbread in the case of airtight bags, its shelf life is generally in about three months, and be careful not to put in a dark and humid and easy to attract insects place.

In the absence of airtight packaging, we need to consume the shortbread as soon as possible, on the same day or within two days if possible. During the spring and summer months, peach cobbler tends to get soggy and soft after opening the bag. Because he is made of ordinary flour sugar and eggs can easily attract mosquitoes, in the fall and winter the weather is drier, although the preservation time is a little longer than in summer, but also need to eat as soon as we can.

Practice:

Ingredients:

200g flour, 2g baking soda, 80g sugar, 60g walnuts, 1 egg, 90g cooking oil, egg yolks (for brushing the embryo), black sesame seeds.

Steps:

1, walnuts into the pan fried, and then bag a plastic bag, with a rolling pin rolled out, do not have to roll too much, a little granular taste better.

2, 200g of flour plus 2g of baking soda and 80g of sugar, and then add the previously rolled out walnuts, and then cracked into an egg, and then add 90g of cooking oil, the specific amount of oil according to the size of the egg to adjust the dry on the oil, sparse on the addition of flour, and then use chopsticks to stir until there is no dry powder in the state, and then pinch the hand to grasp the uniformity of the dough on the line.

3, take a small portion of dough, organize into a round, and then flatten, pan hot, no oil, put the peach crisp embryo, fry on low heat, brush a layer of egg yolk liquid on top, sprinkle a little black sesame seeds, and then cover a high cover, do not press into the peach crisp, cover the lid and branding for 5 minutes, branding to the bottom side of the golden brown, turn over, and continue to branding for 5 minutes, and ultimately branding to the two sides of the pan to be burnt brown.