1. After mixing low-gluten flour, baking powder, and salt, add fine sugar and softened butter, knead it by hand to form coarse corn flour, pour in beaten eggs, then pour milk, and knead it into a dough by hand , Knead gently until the surface is smooth, do not knead for too long, pour in the black sesame seeds, continue to knead for about 1 minute, so that the black sesame seeds are evenly distributed in the dough
2. Cover the kneaded dough with plastic wrap and let it rest for half an hour. Sprinkle a thin layer of low-gluten flour on the chopping board. Place the loosened dough on the chopping board and roll it out into a thin sheet with a thickness of about 0.2CM. Cut off the irregular corners and trim it into a rectangle. Then use a round knife to cut the dough into small squares with a side length of about 3.5cm, spread the cut small square dough on the baking tray, leave a certain distance between each dough, put the baking tray into the preheated 180 In a high-degree oven, middle level, upper and lower fire, bake for about 15 minutes, until the surface is slightly golden
Tips:1. Because the water absorption of flour is different, please adjust the amount of milk as appropriate. Add half of the milk first. If the dough is dry and hard, add milk as appropriate until it becomes a softer dough;
2. The extra corners cut in step 7 can be rolled out again and cut into small dough pieces for use;
3. In addition to cutting into squares, you can also use biscuit molds of various shapes to press out the shape you like;
4. When kneading the dough, don't knead excessively, as long as it becomes a smooth dough;
5. Roll out the dough as much as possible, 0.2CM thickness is more appropriate. The dough will expand properly when it is baked. If it is rolled out thicker, the finished product will be too thick, which will affect the taste.
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