Ingredients for Peach Shortbread: Low-gluten flour 200g, butter 110g, walnuts 60g, egg 1, white sugar 65g, baking powder 2g, edible soda powder 3g. Decoration: egg yolk, sesame.
Method:
1. Place walnut kernels in the oven and bake at 150 degrees for 8-10 minutes.
2. Chop the toasted walnut kernels into desired sizes.
3. Melt butter over a heat diffuser.
4. Stir in white sugar until well combined.
5. Add an egg and mix well.
6. Incorporate flour, baking powder, and soda powder.
7. Mix until uniform.
8. Fold in chopped walnuts.
9. Knead into dough.
10. Divide into small portions and roll into balls.
11. Brush with egg yolk, sprinkle with sesame seeds, and press flat with the back of a spoon for a natural pattern.
12. Preheat the electric oven for 10 minutes, set the temperature to 150 degrees, and bake for 15 minutes.
13. The result is a fragrant and crispy shortbread.
14. It’s incredibly delicious.
15. Culinary tips for Peach Shortbread: There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cookies’ to directly view my recipes!
