Sesame Crackers

Name: Sesame Crackers
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 protein; 80g White sugar; 45g Low-gluten flour; 15g corn starch; 15g Corn oil; 60g sesame

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The small round sesame crackers are fragrant and crisp, and the more you chew, the more fragrant you can’t stop eating. My kids have become addicted to it recently, and have not had enough to eat after making it a few times. They have been clamoring for me to make more.

In fact, its materials and methods are very simple, novices can make a plate in ten minutes, and do not need any shortening additives, only use the eggs, white sugar, flour, vegetable oil and sesame seeds available in the kitchen. . Let's take a look at how to do it next.

The indicated amount can be used to make 4 pans with 30 non-stick macarons. If you don’t have a mold, you can also use a high-temperature resistant tarp, silicone pad, or spread silicone oil paper on the baking tray that comes with the oven. The size and shape are not as regular as using a baking tray.

Ingredients

Sesame Crackers

1.

2. Make the batter again: Pour all the white sugar into the egg whites and stir a few times until the sugar is completely melted and there are no particles.
Tips: The egg whites can be used directly from the freezer compartment of the refrigerator. There is no need to beat the egg whites, just stir well.

3. Mix the low-gluten flour and cornstarch evenly, pour it into the egg whites of the previous step, stir well and sift.
Tip: Adding starch can make the biscuits more crispy. Sifting can remove lumps and make the batter more delicate.

4. Pour in the salad oil and white sesame seeds, stir well, and the batter is ready.
Tips: Salad oil can be replaced with corn oil. It is best not to use vegetable oils with peculiar smells such as soybean oil and peanut oil. You can also use melted butter instead.

5. Use a small spoon to scoop the batter onto a non-stick baking pan, one spoonful of batter is almost enough to fill two slices.
Tips: Don't be too greedy to scoop the batter. If the center of the mold is not full, you can use the bottom of a spoon to lightly spread it. You can also shake the baking pan lightly, the batter is thinner and will level out.

6. Put the baking tray in the middle of the oven, heat up and down at 160 degrees, bake with hot air for 4 minutes, and then bake at 150 degrees for about 5 minutes.
Tips: Because the actual oven temperature of different ovens is different, and the degree of heat conduction of the metal bakeware is different from the silica gel pad and the tarp, you should observe the coloring of the biscuits when baking, and adjust the time and temperature as appropriate. However, the temperature should not be set too low, otherwise the water in the egg whites will not evaporate sufficiently, and the biscuit core will become soft, and it will not be tasty if it is not crispy.

7. After baking, take out the baking tray, put it on the drying net and let it cool before demoulding.
Tips: It is easy to stick when it is released while it is hot. Don't be too simple and rude when unmolding in the air, it will crush the crispy biscuits.

Tips:
1. The method of demoulding: If you hold a piece of sesame cracker on the edge of a sesame cracker with your fingers and gently rotate it, you can remove it completely; if you use a soft tarp or silicone pad, directly Just tear it from the bottom.
2. Regarding the preservation method: After the finished biscuits are completely cooled, they should be sealed to avoid moisture absorption. They can be stored for half a month at room temperature.