Layers of Taste Buds Surprise-brown Sugar Sesame Sandwich Biscuits

Name: Layers of Taste Buds Surprise-brown Sugar Sesame Sandwich Biscuits
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 110g Low-gluten flour; 55g Whole wheat flour; 50g brown sugar; 55g butter; 45g egg; 50g sesame; 1/4 teaspoon baking soda; 1/4 teaspoon salt; Some chocolate

by Crazy cooking father

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

When baking, the most troublesome thing is that it is difficult to consume and dispose of the various ingredients left after making a snack, such as half an egg, or egg white and egg yolk, or various auxiliary materials that are discarded after being used once. So simply put aside the standard formulas of various talents, and make their own preparations according to the existing materials at home. For example, the sesame-filled biscuits this time are a recipe that consumes the whole egg completely on their own, and at the same time consumes all kinds of nuts and chocolate coins stored at home. The first practice was to increase the amount of eggs and reduce the amount of butter according to the general dry-to-wet ratio of the impression biscuits, and used cooked walnuts. The finished product was quite satisfactory. Moreover, the remaining dough after the impression is re-molded, and the taste is somewhat hard. Therefore, the second overall adjustment is to increase the amount of powder appropriately, in order to save the step of refrigeration; use sesame seeds instead of walnut chopped to avoid oil return to affect the appearance; add a small amount of baking soda to increase the crispness of the biscuits; use brown sugar instead White granulated sugar and a small amount of salt are added to increase the richness of the taste. The final product is amazing, not only the taste is crisp, even the second impression is not hard; and the taste is rich in layers, and matched with different flavors of chocolate, it is indeed a commendable little dessert. The important thing is to consume the whole egg and all kinds of inventory at home at one time, which makes people most comfortable.

Ingredients

110g Low-gluten Flour
55g Whole Wheat Flour
50g Brown Sugar
55g Butter
45g Egg
50g Sesame
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
Some Chocolate

Layers of Taste Buds Surprise-brown Sugar Sesame Sandwich Biscuits

1. Crushed brown sugar and cooked sesame seeds with a rolling pin for later use;

Layers of Taste Buds Surprise-brown Sugar Sesame Sandwich Biscuits recipe

2. Soften the butter, add brown sugar and beat;

3. Beat the eggs, add a small amount to the butter in portions, and then add them after each whipping is completely combined, until it is completely combined with the butter and becomes a delicate paste;

4. Mix low flour and whole wheat flour, sieve and add to the evenly beaten butter and eggs, and finally pour the wheat bran together;

5. Add crushed sesame seeds;

6. Stir evenly with a spatula to form a smooth dough;

7. Put oil paper on the panel, and press the dough flat on it;

8. Attach a layer of oil paper to the dough, and use a rolling pin to roll into a dough of about 2mm;

9. Lift up the greased paper on top, cover it again, turn the dough over, and lift up the greased paper on the bottom;

10. Use a fork or a rolling pin to fill the small holes in the dough;

11. Print out biscuit blanks with biscuit molds;

12. Slightly lift the oil paper underneath and bend it, slowly pick up the biscuit dough from the gap and put it into the baking tray;

13. After making the rest of the biscuit dough, put it in the baking tray, preheat the oven to 180 degrees, bake for about 15 minutes, and then return to 150 degrees and bake for 5 minutes, take it out and let it cool;

14. Various flavors of chocolate coins are put into a piping bag and heated to melt;

15. Take a cookie with the ground facing up and squeeze it with chocolate;

16. Cover with another biscuit and press it firmly, set aside to cool until the chocolate is set and complete.

Tips:
This ratio of mine does not require refrigeration and can be operated directly, but the water content of the flour is different. If the dough is wet, it can also be operated in the refrigerator after refrigeration;
If you don't have whole wheat flour, you can mix it with ordinary all-purpose flour, mainly to increase the gluten, and it is easy to operate when making impressions. You can also use low flour if you prefer a softer taste;
Sesame seeds need to be crushed before adding, so that the fragrance is more intense, other nuts can also be added, but it is better to be slightly finer, so as not to affect the appearance of the finished product after impression;
It is better to use greased paper than to use plastic wrap. It is easier to remove the printed biscuit blanks, but be sure to peel off the greased paper on both sides after rolling to prevent the biscuit blanks from being difficult to remove;
Don't omit the hole-piercing process, otherwise the baked biscuits will bulge in the middle, which is not conducive to the final filling;
There is no need to put oil paper and tin foil in the baking tray, and a certain amount of butter can ensure that the biscuits do not stick to the bottom.