Recipe: The more you eat, the more you want to eat - the crispy black and white sesame

Home Cooking Recipe: The more you eat, the more you want to eat - the crispy black and white sesame

Notes:

This cookie is crispy and healthy, and the process is simple. My students ate a consistent evaluation of "the more you eat, the more you want to eat", "eat can't stop your mouth" and bake out a plate to eliminate a plate. This cookie doesn't need to be sent, and the batter is too long to be stored in the refrigerator. It is not too late to bake when you want to eat.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cut the butter into small pieces and put them into a stainless steel bowl. The heat-insulating water dissolves into a liquid state.

    Cut the butter into small pieces and put them into a stainless steel bowl. The heat-insulating water dissolves into a liquid state.

  2. Home Cooking Recipe: Add the powdered sugar to the protein and beat it evenly with a manual egg beater.

    Add the powdered sugar to the protein and beat it evenly with a manual egg beater.

  3. Home Cooking Recipe: Gently stir until the powdered sugar dissolves, no need to send it. (pictured)

    Gently stir until the powdered sugar dissolves, no need to send it. (pictured)

  4. Home Cooking Recipe: Add the melted butter liquid and mix well.

    Add the melted butter liquid and mix well.

  5. Home Cooking Recipe: Add sifted low-gluten flour and cornstarch.

    Add sifted low-gluten flour and cornstarch.

  6. Home Cooking Recipe: Stir well with a manual egg beater.

    Stir well with a manual egg beater.

  7. Home Cooking Recipe: Add black sesame seeds and white sesame seeds.

    Add black sesame seeds and white sesame seeds.

  8. Home Cooking Recipe: Gently stir with a manual whisk to form a thick batter.

    Gently stir with a manual whisk to form a thick batter.

  9. Home Cooking Recipe: Spread the oiled paper on the flat baking tray, dig a little biscuit flour with a spoon and spread it on the baking sheet, leaving a large position in the middle to flatten the biscuits.

    Spread the oiled paper on the flat baking tray, dig a little biscuit flour with a spoon and spread it on the baking sheet, leaving a large position in the middle to flatten the biscuits.

  10. Home Cooking Recipe: Spread the batter into a thin round with a spoon. Try to keep it thin and consistent.

    Spread the batter into a thin round with a spoon. Try to keep it thin and consistent.

  11. Home Cooking Recipe: Preheat the oven 160 degrees, fire up and down 160 degrees, put the baking tray on the upper layer, bake for 12-15 minutes, see the surface coloring.

    Preheat the oven 160 degrees, fire up and down 160 degrees, put the baking tray on the upper layer, bake for 12-15 minutes, see the surface coloring.

Tips:

1. The protein here does not need to be sent. After adding the powdered sugar, just gently stir until the sugar dissolves. 2. This biscuit is easy to stick to the bottom, so be sure to use the tarpaulin with the best anti-sticking effect. You can't use tin foil or oil paper. 3. Put the batter in small portions and do not put too much at once. Otherwise, the spread is too thick, and it is easy to appear that the middle is not cooked, and the surrounding is baked. 4. Crackers are easy to bake, and you must always observe the baking when baking, so as not to overcook. 5. The baked product will be a bit soft. After taking it out, the cake can be pressed flat with the palm of your hand, otherwise it will shrink and curl up after cooling. 6. The freshly baked biscuits will be a bit soft and will become hard and brittle after being cooled, but it will absorb moisture and become soft after being placed in the air for a long time. Therefore, once the biscuits become cold and hard, the biscuits should be sealed and stored in a food bag. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs, Bake", "Cooking the Kitchen, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking, Cooking Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)


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