Piece by Piece, I Can’t Stop at All-black Sesame Meringue Crackers

Name: Piece by Piece, I Can’t Stop at All-black Sesame Meringue Crackers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g butter; 60g Pure powdered sugar; 80g protein; 100g Low-gluten flour; 20g Raw black sesame

by Long nose Xiaoxin

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I made this sesame cracker for the second time. I always wanted to make this thin, crispy biscuit, long grass tile mold, and then weeded it. In addition to the oval shape, there was also a butterfly. The first time I made it, I used a butterfly. Incomplete demolding——Although I have had this worry before buying, I still can’t resist the cuteness of the butterfly.................. My current plan is to use the butterfly as a collection in the future..................

I bake while cooking, so I can’t watch it all the time, so the temperature is set low. It may be a long time to bake. The taste of the biscuits this time is slightly harder than the last time. Of course, they are still delicious! Last time I set 180 degrees, and it burned in minutes, so I had to keep staring at it. "

Ingredients

Piece by Piece, I Can’t Stop at All-black Sesame Meringue Crackers

1. Material collection. The raw black sesame seeds are cleaned in advance, dried in an oven at low temperature and roasted until semi-cooked.

Piece by Piece, I Can’t Stop at All-black Sesame Meringue Crackers recipe

2. The butter is softened at room temperature, add pure powdered sugar, and beat until the color turns white

3. Add egg whites several times in small amounts, whipping evenly each time before adding the next time. As shown in the figure, it is the effect after adding all the egg whites (whipped up the egg whites in advance, otherwise it is easy to pour too much at once when adding the egg whites, causing separation of water and oil).