Black and White Sesame Shortbread

Black and White Sesame Shortbread

1. Sesame shortbread, more sweet kidney bean filling than traditional sesame shortbread. With one bite, the sesame fragrance of the outer skin, the green fragrance of the meringue, the sweetness of the filling, and the rich taste levels are a biscuit that all young and old love. Attached to the practice of handmade fillings, a healthy handmade natural biscuit-sesame shortbread.

2. The kidney beans are cooked and broken with a food processor;

3. Pour the smashed kidney beans into the pot, add white sugar and stir fry;

4. Add corn oil in three times on a low heat, stir fry the oil to absorb all the oil each time, fry until it thickens and harden, then turn off the heat;

5. Cake crust production: invert syrup, corn oil, liquid water, mix well;

6. Sift the all-purpose flour, add to the syrup and mix well;

7. Knead it into a smooth dough, which is very sticky at first; wrap it in plastic wrap and keep it in the refrigerator for 1 hour;

8. Divide the filling and crust into equal small groups;

9. Wrap the stuffing with the skin and knead tightly;

10. The wrapped cake base is made into a circle;

11. Spread the white sesame/black sesame evenly; PS: If you can't get it, you can add an appropriate amount of water.

12. Line the baking pan with silicone oil paper, and put the finished dough into the baking pan;

13. Middle floor, 170 degrees, up and down fire, 25 minutes. PS: Each oven is different, the time and temperature are slightly different.

Tips:

1. Each oven is different, the time and temperature are slightly different;
2. The filling can be replaced with red beans according to your preference;
3. The matching of black and white sesame seeds is more attractive and delicious;