Update: It may be the reason for entering this week's popular recipes, plus this recipe is really easy to operate, so many friends have made this biscuit recently, according to everyone's reaction to add to everyone's appearance when making this biscuit. Question: 1. Many friends say that the egg paste is too thin, and the egg paste is indeed too thin, so that the egg paste has a certain fluidity when it is squeezed out. This fluidity is to make a beautiful circle without any mold. Shape, it is not so rare that it will flow around when it is squeezed out. 2. Regarding the shape of the biscuits, some of the friends used the macaron mold plate. The biscuits made were really beautiful. More friends only made a beautiful shape with the use of the garland. In fact, just a little more patience. The method is to use a decorating mouth to squeeze out a small group of egg paste. Because the egg paste has a certain fluidity, after a while it will expand itself to become a beautiful circle. Don't lose confidence when you look at the egg paste. 3. There is also a tip: Mix the egg paste and don't pour all the eggs into the bag. If there is too much egg paste in the bag, it will cause the flow rate to be too fast and it is difficult to grasp. Every time you pour a part of the flower bag, it will be easier to squeeze. 4. About the baking temperature: This determines the crispness of the finished biscuits. Since the temperature of each oven is not the same, I can only give an average temperature. You can adjust it according to the temper of your oven. There is only one purpose - - The biscuits are completely roasted, and the natural baking will not be crisp. Cooling after roasting must be crunchy. The temperature given in the original formula is slightly higher, and the biscuits squeezed out by unskilled friends are thicker, so it is easy to be baked. In this update, I adjusted the temperature, lowered the baking temperature, extended the baking time, and adjusted it to 150 degrees for 20 minutes. The purpose was to completely roast the biscuits. 5. Regarding the oil used: as long as it is a vegetable oil without special taste, even if it tastes special, such as rapeseed oil and olive oil; if you want to change into butter, you can melt the butter into a liquid. Just fine. --------------------------------------- Biscuits are the most basic baking, and the materials are nothing. It is low in powder, egg, sugar, etc. The material is simple but it is also ever-changing. For everyone to share a very fast biscuit recipe, the material is very common, eggs, low-powder, sugar, vegetable oil and black sesame, eggs do not need to be sent, just mix the raw materials and evenly squeeze the shape of the biscuit into the oven, the finished product It is crisp and fragrant, and the real taste is real. This biscuit has a strong egg flavor. Considering that the amount of sugar is very small for the baby to eat, it is slightly sweet to eat, and friends who like to eat sweet can increase the amount of white sugar to 25-30 grams. In short, this is a delicious biscuit with extremely simple ingredients, very convenient operation and very worthwhile.
Eggs are put into the pot. The weight of the egg liquid refers to the weight of the whole egg liquid after the fresh egg is removed from the egg shell.
Add vegetable oil and white sugar and stir with egg.
The purpose of the agitation is to accelerate the melting of the sugar, not to kill the eggs. Therefore, it is not necessary to stir too much when stirring. Just sprinkle the eggs and dissolve the white sugar.
Pour the weighed low-powder into the well-mixed egg liquid. It is not necessary to simply pour the low-powder into the egg mixture by sieving it.
Stir the egg back and forth in a zigzag pattern or in an irregular direction.
It will soon be stirred into a smooth and delicate egg paste. It will be smooth and smooth with the egg. The texture can be kept in the egg paste for about 2-3 seconds. This is a suitable thick consistency.
Pour the black sesame into a well-mixed egg paste.
Mix evenly with a spatula. At this point, you can start preheating the oven and warm up and down at 150 degrees.
Put the egg paste into the squid bag and choose a garland that can let the black sesame pass smoothly. If the garland is too big to control the flow rate of the egg paste, the black sesame seeds are easy to block the garland, so As long as the black sesame can pass smoothly. After being proficient, you can quickly squeeze the egg paste into individual biscuit embryos. It should be noted that there should be a certain distance between each biscuit, otherwise the biscuits will be joined together.
After the egg paste is squeezed, it is sent to a preheated oven and baked at 150 degrees for about 15-20 minutes.
After 2-3 minutes, the luster of the surface of the egg is gone, and it gradually begins to dry out.
Around 15 minutes, the edges of the biscuits began to color a little.
About 15-20 minutes, the edge of the biscuit has become a beautiful golden color. At this time, the biscuits can be baked. The final color changes very quickly. Be careful not to overcook. The taste of the biscuits became crisp after the oven was cooled.
The biggest benefit of doing it yourself is that it is real and the taste is very pure!
1. Egg liquid refers to the whole egg liquid after the egg is shelled, not counting the egg shell, only the weight of the egg liquid is 100 grams. 2. This biscuit is originally made for the baby's snacks, so the amount of sugar is very small, the taste is slightly sweet, if you like to eat sweet adults, the amount of white sugar can be between 25-30 grams. 3. When the low-powder is poured into the egg liquid, it can be poured directly into it. It is not necessary to adopt the method of sieving. Unlike making a cake, the cake is sieved twice and sieved into the egg paste to bring it into the air, making the cake more fluffy. To make a biscuit, you can ignore this step and pour it directly. 4. The oven is preheated at 150 degrees, and the middle layer is fired at 150 degrees. The time is about 15-20 minutes. 5. The biscuits are not crispy when they are baked, and the taste will be crunchy after cooling.