Health Black and White Sesame Biscuits
1.
Prepare all the materials first.
2.
The butter is softened at room temperature, then add fine sugar and beat evenly.
3.
Add the egg liquid and beat it evenly with a whisk again.
4.
After that, sift in the low-gluten flour and stir evenly with a spatula.
5.
Then pour in the black sesame powder and white sesame, and continue to stir evenly with a silicone spatula.
6.
In order to prevent sticky hands, pour the mixed powder into a fresh-keeping bag, and then knead it into a dough.
7.
If the dough is too soft for shaping, put it in the refrigerator for 20 minutes before shaping. My dough is soft and hard, so it is directly formed into a long strip. If you don’t have this cookie mold, you can also make it into a cylindrical shape. Anyway, you don’t have to be so demanding on appearance. After that, put the cookie dough in the freezer compartment of the refrigerator and freeze it until it becomes hard, which usually takes about an hour.
8.
Then take out the biscuit dough, tear off the fresh-keeping bag, and then cut into 0.5cm thick slices.
9.
Then put the biscuit dough on a baking tray lined with greased paper or tin foil. Remember to leave at least 2cm spacing in the middle, because the biscuits will expand when they are baked.
10.
Preheat the oven to 170 degrees, then put the middle layer on the upper and lower fire and bake for about 15 minutes.
Tips:
Two words (knowledge points are here~~)
1. I made the black sesame powder directly by crushing black sesame seeds. You can also crush the black sesame seeds in a garlic mortar before using it. If you use black sesame seeds directly, the grain size will affect the taste, and white sesame seeds can be used raw or cooked.
2. The methods of frozen biscuits are similar. They are all shaped and frozen until the dough becomes hard, and then cut into slices for baking. Some friends once asked me why the biscuits were properly prepared before they were put in the oven, but the whole biscuits were deformed and spread out as soon as they were heated. In fact, any biscuits will be slightly deformed during baking, and they will expand with heat and shrink with cold. However, the failure of the deformation or even spreading into a pie shape, there are mostly three reasons:
a. The specific gravity of the liquid in the dough is too much, of course it will be deformed as soon as it is baked, so choosing the correct biscuit recipe is the first step. b. If the butter is over-melted, the over-melted butter will be liquid and difficult to dispel, so it will deform after heating. c. The oven does not reach the required temperature for the biscuits and starts to bake. The biscuits are not evenly heated, which will cause difficulty in shaping from the low temperature, so they will also be deformed. To sum up, although biscuits are the first step in baking learning, the production process and formula weighing really need to be precise and rigorous. If you are lazy and just like making steamed buns, it will do. Most of the works that greet you are failed works.
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