1. Put the cream cheese, coconut oil, and sugar in a slightly larger pot and let it bloom.
2. Beat with a whisk until the mixture has no graininess. Add the eggs to the mixture three times. Each time you add the eggs, you must fully mix the eggs and cheese mixture. Then add salt.
3. Sift in low powder. Stir well. The oven can be preheated at this time. Preheat the upper and lower layers at 175 degrees for about 6 minutes.
4. Because I was lazy, I didn't do the modeling. Spread the biscuits on a baking sheet covered with greased paper, about 0.5cm thick. Use a fork to make holes in the dough, and finally brush a layer of egg liquid. Sometimes I also like to add my favorite black sesame and white sugar on the surface
5. Add to the oven. Bake the middle layer at 175 degrees for 25 to 30 minutes. Note that if you are afraid of stickiness when baking the biscuits, cover the biscuits with tin foil after they are colored. Would avoid.
6. I'm sorry that I didn't add black sesame seeds, the heat in the middle is too much
7. Take the baking tray out of the oven and quickly use a knife to cut the biscuits to the desired size, otherwise they will be too crisp and unable to cut after cooling.
8. I baked two plates, one with black sesame seeds and the other without black sesame seeds.
Tips:I bake a bit too much for this amount, because when I go to the supermarket to buy cream cheese in 250g packages, I don’t want to waste it and make more.
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