1 How to make a crisp peach cake Prepare baking soda, baking powder, walnuts, eggs, low-gluten flour, salad oil and marshmallows. First, put the walnut kernel into a blender and grind it into powder, then prepare a container, add some egg liquid, sugar and oil and mix well. Then pour in walnut powder, mix baking soda, baking powder and low-gluten flour and knead into dough. Divide the dough into small pieces, spread tin foil on the baking tray, press the dough flat on it, brush some egg liquid, preheat it, put it in the oven, bake at 180 degrees for about 20 minutes, and take it out to cool.

2 What oil is used to make peach cakes? You can make peach cakes with lard, butter or vegetable oil, or you can mix vegetable oil with lard. Although the degree of crispness will have some influence, it has little influence on the taste.

What nutrition does peach crisp have? The main ingredients of peach crisp are cream, eggs and flour, so it contains selenium, magnesium, sodium, phosphorus, potassium and calcium, as well as vitamins, fats, protein and carbohydrates. Because there are walnuts in it, eating some properly can achieve the effect of nourishing the brain. It contains carbohydrates, and eating some can supplement the energy needed by the body.

What's wrong with making peach cakes? The cooked peach crisp is not very crisp after eating, but also very hard. This is due to improper use of engine oil. Some margarine has a higher boiling point than ghee. When oil penetrates into flour, the temperature will be particularly high at first, and it will not be so brittle when mixed with flour. If you want to make the peach crisp more crisp, you need to mix the flour so that it will be crisp.