Food Material List
- 1 Unsalted Butter 130g
- 2 Berry sugar 35g
- 3 Powdered sugar 25g
- 4 Whole egg juice 50g
- 5 Low-gluten flour 200g
- 6 Stir-fried black sesame 20g
- 1 Soften salt-free butter at room temperature and cut into small pieces.
- 2 The butter is whipped with an electric egg beater at low speed until it becomes light in color, bulky and feathery.
- 3 Add sugar powder twice, mix well every time and then next time.
- 4 Ibid., add fine granulated sugar in succession and beat well.
- 5 Add one tablespoon of whole egg liquid at a time, mix well and add another tablespoon. Beat well until all the egg liquid is added.
- 6 Sift low gluten flour into a basin and mix well with a rubber scraper until no flour particles exist.
- 7 Stir-fried black sesame.
- 8 Mix with a rubber scraper to form a cookie batter.
- 9 The batter is packed in a mounting bag and the cookie shape is extruded on an oilcloth-covered baking tray. The oven is preheated at 170 C, and the middle baking is restricted for 15 minutes. You can see the edge of the biscuit is colored.
2. Ask again: Why is the roasted cookie not obvious? Try a recipe like mine that uses both fine granulated sugar and sugar, and youll see that the lines of the baked cookies are very clear.
3. This sesame cookie can be properly roasted for a few minutes longer than ordinary cookies, and a little more fragrant and tastier.
4. When the weather turns cold and the temperature is too low, it may be difficult to squeeze the cookies with a mounted flower bag. Then you can shape the dough into strips and wrap it in a fresh-keeping film. After refrigeration for two hours, you can take out the slices and bake them in the oven. The appearance is different and the taste is still delicious.
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