Traditional Peach Crisp Cake on Traditional Peach Crisp Cake

1, ingredients: 260g low gluten flour, 1/2t baking soda, 1/2t baking powder, 1/2t fine salt, 2 eggs, 100g lard, 50g vegetable oil, 40g raw walnuts, 140g granulated sugar

2, 180 ℃ preheat the oven, raw walnuts, 40g, put into the oven for 10 minutes. (If you like walnuts, you can add more)

3, take 130g of low-flour, put it in the oven and bake for 15 minutes at 180℃.

4: Crush the roasted walnuts with a rolling pin or cooking machine.

5. Sift the remaining 130g of low-flour and baking soda, baking powder into a container, then add fine salt and 140g of granulated sugar.

6, just baked 130g of low-flour after cooling also sifted into the just container, then add lard and vegetable oil.

7. Use your hands to roll it into soft granules.

8. Add 60g of whole egg mixture.

9. When the dough is about to be formed, add the walnuts that have just been crushed and knead with your hands to form a smooth dough, do not over-knead.

10, soft dough evenly divided into 2 parts, wrapped with plastic wrap at room temperature and relax for 30 minutes,

11, relax the dough, divided into 25g each.

12, and then kneaded and flattened, did not run out of continue to wrap with plastic wrap.

13: Brush with the remaining egg wash.

14, put into the preheated oven, 180 ℃, 25 minutes, to the time do not immediately take out. Keep the oven warm for about 10 minutes and then take it out. This will be successful! Then repeat from step 11 to do it.