Black and White Sesame Crisp

Name: Black and White Sesame Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 8g corn starch; 40g White sesame; 20g Black sesame; 120g protein; 115g Powdered sugar; 100g Low-gluten flour; 30g 1g salt; butter

by Round pig

4.7 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

2

This biscuit is crispy, healthy and easy to make. This kind of biscuit does not need to be sent, the batter made at a time can be stored in the refrigerator temporarily, and it is not too late to bake it when you want to eat it. My students have unanimously commented that "the more you eat, the more you want to eat", and "you can't stop your mouth after eating". Just bake one plate and destroy one plate.

Ingredients

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.