Black Sesame Biscuits
1.
After the butter is softened in place; sift the powdered sugar into the butter bowl
2.
Before whisking, simply mix the powdered sugar and butter with an electric whisk (to avoid the powdered sugar flying around when it is whisked!)
Whip the butter until the volume is enlarged and the color is milky white.
3.
Then start adding the egg liquid; add the egg liquid in 4-5 times, and each time we add it, we must mix it thoroughly before adding the next time
4.
After the egg liquid is added, the butter is in a good state as shown in the figure; there is no separation of oil and water, and the volume is a little larger than before. This kind of butter in the whipped state is successful
5.
Then we sift the low-gluten flour into it;
6.
After mixing low-gluten flour and butter, sprinkle black sesame seeds.
7.
Just roughly mix the black sesame seeds into the dough! The mixed dough does not touch your hands (the summer is here, try to move faster when mixing flour and sesame, because the temperature is high and the butter melts quickly)
8.
Put the dough into the greased paper, put it into the Xuechu Extended Biscuit Mold, and start shaping!
After being shaped, put it in the refrigerator and freeze for 1 hour
9.
(The oven is preheated at 160 degrees). Take out the frozen biscuits and cut into pieces, and place them on the baking tray.
10.
Finally, put it into the middle of the oven, in hot air mode, and bake at 160 degrees for 18 minutes; or at 150 degrees for 21 minutes (the temperature is for reference only, because the temperature difference of each oven is different)
11.
The baked biscuits must be cooled thoroughly before they can be eaten.
