Peach in the palace

1

The vegetable oils, scattered egg fluids, fine sugars are evenly mixed in large bowls。

2

Flour and powdered flour, small sodas, are evenly mixed and filtered。

3

Crushing walnuts into flour, evenly mixed。

4

Plate flour into the first stage of a vegetable oil mixture and rub it in the face。

5

Take a little noodle and rub the ball。

6

Put the ball down and put it in the oven. Brush an egg fluid on the surface, put it in a pre-heated oven and bake it to the surface in gold。

One, the peaches are simple, delicious, delicious. It's not dry, it's wet, it's hot. If the covered noodles are dry, some vegetable oil2 needs to be added at an appropriate level, and in the case of raw walnuts, seven to eight minutes in an oven must be baked 180 degrees in advance, smelled and then shredded. It'll smell better when it's made of peaches. Of course, the peaches don't have walnuts. 3. Traditional peaches require the use of stench powder, which, as an oscillator, can release large amounts of gas in a short period of time, creating complex symbolic cracks on the surface of peaches. However, the powder is more difficult to store and is not readily available to households, so it is omitted from the formula. 4. The timing and temperature of the roasting needs to be adjusted to the actual situation in the oven, and if you make a bigger peach head, you need to bake a little longer。