Cocoa Sesame Cookies

Name: Cocoa Sesame Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Fermented butter; 50g Light cream; 50g yolk; 135g Low-gluten flour; 15g cocoa powder; 50g corn starch; 65g Powdered sugar; 15g White sesame

by Sweetheart good time

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

This season is suitable for making cookies, and the butter softens just right. I made a cookie with macaron silicone mat. The aroma of sesame during baking and the rich cocoa smell coming from the oven, I can’t wait to taste a piece right away. The macaron mat is made of glass fiber + silica gel, which is easy to clean, and the bakeware and grill can be matted, and the storage is also convenient. The size is 420*295*0.7mm, and the size can also be cut according to your needs.

Ingredients

Cocoa Sesame Cookies

1. Cut the butter to soften at room temperature, so soft that it can be dented with a light touch with your fingers

2. Add powdered sugar to the butter and beat until smooth

3. Add the egg yolk liquid and beat with an electric whisk, add whipped cream several times and continue to beat into a feather shape

4. Pour the sifted low-gluten flour, cocoa powder, cornstarch, and sesame seeds into the whipped butter

5. Cut the batter with a spatula until there is no dry powder

6. Put the mixed cookie batter into a piping bag (choose a cookie piping mouth you like)

7. Extrude cookie shapes of uniform size and thickness on the macaron silicone mat

8. Preheat the oven to 190 degrees, and fire up and down 180 degrees, the middle level is 25 minutes

9. After the baked cookies are cool, remove them from the mat and seal them for storage

Tips:
1. The cookie is difficult to squeeze because the butter has not been sent in place, and it should be sent until it is fluffy and white.
2. The cookies squeezed in summer can be put in the refrigerator to freeze and shape before baking