A large group photo of the required ingredients.
If you want more crisp, you can put 2g baking powder.

Pour all ingredients except low gluten flour and black sesame seeds into a bowl and mix well.
Here I say, the amount of sugar can't be less, less is not peach crisp, peach crisp is sweet.
Oil can not be reduced, less oil is not crisp.

Pour the mixed liquid into the low gluten flour and grasp it evenly with your hands. Don't knead the flour like steamed bread flour to prevent tendons. The kneaded dough is very soft and a small pit is formed when you press it with your finger.

The dough does not need to wake up and is directly divided into equal parts. I have divided 15 parts here, each about 35g.
Put it on a baking tray with oil paper and press it on the dough with your thumb. The edge of peach crisp is naturally cracked and very beautiful! The surface is decorated with black sesame seeds, and the raw embryo of peach crisp is finished.
Put in the oven preheated in advance, heat 180, heat 170, bake for 20 minutes.

The sweet and crisp palace peach cake is finished. Don't touch it when it is just out of the oven, because it is still soft and easy to break. When it is cool, it will be packed in bags and sealed for preservation.

Let's have a dynamic video, crush one to see how crisp it is, whether you want to eat it or not, it's super delicious, and you can't stop eating one.