1. Prepare all the ingredients, soften the butter at room temperature for later use, sift the low-gluten flour and powdered sugar, and beat the eggs for later use.
2. The butter is softened at room temperature so that you can easily poke a hole with your hands, and the electric whisk until the color fades and the volume becomes feathery.
3. Add the powdered sugar in 2 times. After adding the powdered sugar, continue to add the white sugar, and divide it twice [beat evenly each time, then add the next time]
4. Hit evenly as shown in the figure.
5. Add the whole egg liquid in three batches and stir evenly (remember to wait until the egg liquid and butter are evenly mixed each time before adding the next time to avoid oil and water separation)
6. Add the sifted low-gluten flour.
7. Use a spatula to cut and mix until there is no dry powder. [Just mix well, don’t over-mix]
8. Add cooked black sesame seeds.
9. Mix well with a spatula.
10. The piping bag set cup is filled with mixed batter, and the piping mouth and piping bag are prepared in advance.
11. Squeeze the pattern on the macaron baking pan [If there is no non-stick baking pan, remember to layer oiled paper]
12. Preheat the oven up and down at 170 degrees for 10 minutes, and roast the middle layer for 30 minutes (each oven has its own temper, the first time it is best to watch it by the side, and bake it until the surface is slightly yellow)
13. Take out the baked biscuits and let cool.
14. Put it into a biscuit bag.
15. Use a sealer to seal and store [the biscuits stored in this way are more moisture-proof and more convenient to carry out]
Tips:The cookies made by this recipe will not be very sweet. I personally think it is just right. Everyone accepts different sweetness and can adjust it by themselves.
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