2: 1/4 cup (30 grams) walnuts, 1/4 cup (30 grams) cashews.
3: One beaten egg, take 1.5 tbsp and set aside.
4: 1/3 cup corn oil + 1 tsp (85 ml, 80 g), 1/3 cup sugar (72 g), 1/2 tsp vanilla extract .
Egg wash: remaining egg wash from Ingredient 3 plus 1 tbsp water, mix well.
Note: 1 tbsp = 15 ml = 1 Tablespoon, 1 tsp = 5 ml = 1 Teaspoon, 1 cup = 240 ml. The above amount makes 18 Nutella Peach Crisps.
How to make it: Combine all ingredients of Ingredient 1) in a bowl and mix well (Picture A). You can buy stinky powder from Chinese supermarket (Picture B). Put the walnuts and cashews into a plastic bag (Picture C), seal and crush with a rolling pin (Picture D), then put them in the flour and mix well (Picture E).
Beat 1.5 tbsp of the beaten egg and put it into the bowl with all ingredients of Ingredient 4) (Picture G), then mix well with a fork (Picture H). Pour in the flour and nut mixture and mix well with a fork to form a dough (Picture J). Pinch a small piece of dough into a ball 1.5-2 cm in diameter, knead it a little bit to make it smooth, and then gently flatten it with the palm of your hand to form a round cake 0.8 cm in thickness (Picture L), put it on a parchment paper lined baking sheet, brush it with the egg wash (Picture L), and put it into the preheated 355F/180oC oven, and bake it for 18-20 minutes until the top is golden brown. golden brown on top
.