Homemade Original Peach Crisp

Mix lard, sugar, and salt at low speed, then beat at high speed until pale.

Add the egg yolks in small amounts multiple times and beat at high speed until well blended.

Sift the low-gluten flour and baking powder together, then add them to the lard and press to mix evenly without the need for whipping.

Take it out of the bucket onto the countertop, wear gloves, and fold it evenly without kneading the dough.

Divide the dough into 32g portions and flatten them by hand.

After flattening, brush a thin layer of egg yolk and sprinkle with peach kernels and sesame for decoration.

Place it in the preheated Haobike 80S oven at 160°C for 20 minutes. Let it cool and then seal it for storage promptly.