Black Sesame Baumkuchen
1.
Roll out black sesame seeds, and melt 16g of unsalted butter in water. Take 8g of butter and set aside 8g. Add yellow sugar and 8g butter and mix well
2.
60g unsalted butter is softened at room temperature in advance, then add fine sugar and beat until fluffy and whitish
3.
Beat the eggs and add them to the butter three times. Each time you add it, you must beat it evenly before adding it for the second time to prevent the separation of water and oil.
4.
Sift in almond flour, low flour
5.
Mix the butter and flour evenly to form a dough. Put the dough in the refrigerator for 30 minutes
6.
Take out the refrigerated dough, put it into a large fresh-keeping bag, and roll the dough into a rectangle with a thickness of about 2mm
7.
Spread the black sesame filling evenly on the dough and flatten the surface
8.
Roll up the cookies with a rolling pin, wrap the cookies in oil paper, put them in the refrigerator and freeze for 30 minutes
9.
Preheat the oven 180 degrees. Frozen cookies are sliced with a knife to a thickness of about 1cm, and the cut cookies are placed on the baking tray.
10.
Put it into the preheated oven and bake at 180 degrees for 15-20 minutes. Then the edges of the cookies can be colored.
11.
Finished product
Tips:
1. Almond flour cannot be replaced by low-gluten flour. Butter must be softened in place, is it softened not melted
2. The water absorption of flour is different. If the dough is too dry, you can add a little milk to make the dough smooth and soft.
