Black and White Sesame Crisp
1.
Cut the butter into small pieces, put it in a stainless steel bowl, and melt the heat-insulating water into a liquid state.
2.
Cut the butter into small pieces, put it in a stainless steel bowl, and melt the heat-insulating water into a liquid state.
3.
Cut the butter into small pieces, put it in a stainless steel bowl, and melt the heat-insulating water into a liquid state.
4.
Cut the butter into small pieces, put it in a stainless steel bowl, and melt the heat-insulating water into a liquid state.
5.
Add sifted low-gluten flour and cornstarch.
6.
Stir evenly with a manual whisk.
7.
Add black sesame and white sesame.
8.
Stir gently with a manual whisk to form a thick batter.
9.
Spread greased paper on a flat baking tray, use a spoon to dig out a little cookie flour and spread it on the baking tray, leaving a large space in the middle to flatten the biscuits.
10.
Spread the batter into a thin circle with a spoon. Try to keep the thickness and size consistent.
11.
Preheat the oven at 160°C, heat up and down at 160°C, put the baking tray on the upper layer, bake for 12-15 minutes, and see the color on the surface.
Tips:
1. There is no need to beat the egg whites here. After adding the powdered sugar, just gently stir until the sugar melts;
2. This biscuit is easy to stick to the bottom, so be sure to use the oil cloth with the best anti-sticking effect, not tin foil or oil paper.
