Imperial Peach Crisp

Prepare the ingredients and have extra beaten eggs on hand for brushing on the pancakes later.

Chop the walnut kernels and set aside.

Remove the shells from the pine nuts, soak them, and remove the surface skin. This way they won't burn when roasting, and they are less likely to fall off after roasting.

Mix lard with butter, then pour in the egg mixture and beat until well combined.

First, pour the powdered sugar in and mix evenly, then sift in the baking soda, baking powder, and low-gluten flour, and knead into a dough.

Add the chopped walnuts and mix well, reserving a small amount for topping if desired.

Divide the dough into small pieces of 15 grams each, roll them into balls, and then flatten them.

After brushing on a layer of egg wash, place the soaked pine nuts and walnuts on top for decoration.

Place the cake base in the middle layer of the oven and bake at 175°C with upper and lower heat for 15 minutes, then take it out.

Let it cool after coming out of the oven, it's super crispy and delicious! There are also crunchy and fragrant nuts, loved by both adults and children!

Put on a plate and enjoy a peach crisp afternoon tea with your best friend, nutritious and delicious~