Chinese New Year Biscuits. Sesame Crisp

Name: Chinese New Year Biscuits. Sesame Crisp
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 8g corn starch; 120g Egg white; 30g Canola Seed Olive Oil; 20g Black sesame; 40g White sesame; 115g Soft white sugar; 1g salt

by Sheep kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

This biscuit has a crispy taste and simple production process, making it perfect as a festive snack.
With reference to Mr. Yuan Zhuzhu’s recipe, the butter in the original recipe was replaced with the same amount of vegetable oil, which had a slightly lower calorie and had a good effect. A bite is crunchy and fragrant, you can't stop the mouth.
Ingredients: (4 plates of Sanneng Jinpan, about 45 slices) 30 grams of olive oil canola, 40 grams of white sesame seeds, 20 grams of black sesame seeds, 120 grams of protein, 115 grams of powdered sugar, 100 grams of low-gluten flour, 8 grams of corn starch , 1g of salt

Ingredients

Chinese New Year Biscuits. Sesame Crisp

1. Mix the egg whites and sugar and stir well until the sugar is melted.

Chinese New Year Biscuits. Sesame Crisp recipe

2. Add canola seed olive oil and stir well

3. Sift in low-gluten flour and cornstarch and stir until there are no flour particles

4. Add black and white sesame seeds and stir evenly. The final state is a thicker batter

5. Use a spoon to dig out an appropriate amount of batter and fix it at a point so that the batter is slowly left to spread out into a round shape, and a certain distance must be left in the middle, otherwise the batter will flow together. The second set is pretty even

6. Put it in the middle of the preheated oven and bake at 165 degrees for 12-15 minutes. The surface will be golden yellow. After it is out of the oven, let it dry and then remove the biscuits. After cooling, seal and save

Tips:
When putting the batter on the baking pan, hold the spoon and let the batter flow down, it will slowly spread out on its own, pay attention to leave a distance, so that the batter must be observed when baking. , The coloring is very fast in the back. The finished biscuit is very crisp and easy to be damp. It should be sealed and stored quickly after cooling.