Margarita Black Sesame Biscuits

Name: Margarita Black Sesame Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Low-gluten flour; 3 pcs yolk; 120g butter; 120g corn starch; 60g Black sesame; 60g Powdered sugar; 1g salt

by Babe and Dad Catfish

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

On a whim, I remembered that I had said that I would make this for Xiaoxi at the same table before, so I started to dry... This marguerite is very easy to make. Marguerite is sweet and crispy, and it melts in the mouth. And it's very simple, suitable for novices. If you want to eat biscuits for your baby but are afraid of the unsafe food outside, you can make them for your baby. "

Ingredients

Margarita Black Sesame Biscuits

1. Boiled egg yolks sifted through a fine sieve

2. Butter melted at room temperature

3. Beat in powdered sugar

4. Whip the powdered sugar like this, make it whitish

5. Up to now, all the ingredients are ready, and you can start to show off 😊, I like to eat sesame seeds, so I added sesame seeds.

6. Mix the low-gluten flour, cornstarch, powdered sugar, egg yolk sand, and black sesame together evenly.

7. Pour the well-stirred mixture into the butter bowl and mix well. Oh, very nice

8. Pour the mixed materials into a fresh-keeping bag and press to shape, and put them in the refrigerator for half an hour.

9. Take it out of the refrigerator and form a small round ball of the same size, and then press it with your thumb to form a natural pie... Pay attention to the size of the ball and the pressure. The same size and strength can ensure that the size and thickness of the made small round cakes are the same, so that the baked biscuits will not have the problem of small fire 😊

10. Put it in the oven and let it go up and down 180 degrees for 10 minutes. It's out of the pan, don't worry, let it cool and it will be crispy...

11. Isn't it beautiful? I will bring it to my colleagues tomorrow.

Tips:
For the pressing in step 8, be careful not to heat your hands too much, and don't knead hard, just press them together. If you knead hard or if your hands are too warm, the butter will melt away.