1. Put two egg yolks, sugar, salt and peanut oil into a basin and beat them evenly (other oils are also acceptable, personally, peanut oil is more fragrant).

2. Sift the flour, corn starch, baking powder and baking soda into the egg yolk paste and continue to stir.

3. Stir until there is no dry powder, then weigh out about 20 grams and knead into small balls. According to this recipe, about 22 peach cakes can be made.

4. put the small ball in the baking tray and press it in the middle with your thumb to make this shape. It is normal to have a slight crack.

5. Preheat the oven at 180 degrees for 8 minutes (the preheating time can be adjusted freely according to everyone's oven temper). Sprinkle black sesame seeds on the surface of peach crisp. If you want to color it, you can brush a layer of egg yolk liquid on the surface first.

6. Bake in the oven 180 degrees for about 18 minutes until slightly golden.