Black Sesame

Name: Black Sesame
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1g salt; 2 pcs egg; 35g Powdered sugar; 50g White sugar; 110g Low-gluten flour; Some Black sesame

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Chinese New Year is the joy of childhood in my memory, and I have been looking forward to the taste of home when I grow up; but as the years go by and the times move forward, it is difficult to find that feeling. But the little biscuit we shared today seems to go back to my childhood after tasting it. Black sesame and crispy: As the name suggests, the crispy sesame is crisp, crisp and fragrant; it is also a small cookie that is easy to use and zero failure. Beat the eggs and sugar until fluffy, mix well with flour, and divide. The slices can be baked; it is a bit soft and sticky when eaten hot, and eaten after cooling down: the egg scent is very strong, slightly thinner and slightly crisper than the egg yolk yuan biscuits we ate when we were young, and it has a layer of sesame flavor; It’s so loose, I ate half of it after a while~~~"

Ingredients

1g Salt

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2 pcs Egg

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35g Powdered Sugar
50g White Sugar

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110g Low-gluten Flour
Some Black Sesame

Black Sesame

1. Prepare the ingredients

2. Pour the eggs, powdered sugar and white sugar into a large bowl

3. Beat with an electric whisk until the egg liquid thickens

4. Sift in salt and low-gluten flour

5. Stir with a spatula until thick and without dry powder

6. Put it in a piping bag

7. Cut the piping bag and squeeze it on the macaron silicone mat

8. Sprinkle a little black sesame on the surface to enhance color and fragrance

9. Into the middle layer of the preheated oven: 180 degrees, upper and lower fire

10. Bake for 12~15 minutes until the surface is golden

11. Take out the baking tray and move it to the grill, let cool and pack

12. Move to the grill to cool and slightly crispy

13. Keep it in a bag and airtight after it has cooled thoroughly

Tips:
1. The egg liquid does not need to be sent for a long time, as long as it becomes thick
2. If there is no macaron silicone mat, you can directly squeeze it on the baking tray or greased paper, and try to make it even in size.
3. The baking time and temperature depend on the situation of your own oven. The biscuit book and the small avoid bake