Sesame Egg Biscuit

Sesame Egg Biscuit

1. Prepare the ingredients. Beat the eggs into a large clean bowl. Mix the flour and baking soda through a sieve. Cut the butter into small pieces and melt into a liquid state (not too hot). Add brown sugar to the egg, fine granulated sugar, beat with an electric whisk

2. The egg will become more and more puffy during the process of beating. When the egg becomes a very fine milky foam, when the whisk is lifted, the dripping egg liquid will not disappear immediately, which means that the whisking is well (the whole egg is beaten Simply whisking the egg whites will take longer). Pour the melted butter into the beaten egg

3. Use a rubber spatula to quickly scoop up the egg liquid from the bottom and stir up, stirring constantly until the egg and butter are completely mixed. Don't stir in circles. Pour in the sifted flour and baking soda

4. Continue to stir up from the bottom. Stir until the flour and eggs are completely mixed, and serve as a biscuit batter

5. Put the batter into the piping bag, cut a hole at the front end of the piping bag, and squeeze out a small round batter of even size on a baking pan covered with greased paper or tarp. Leave enough distance between each batter. Sprinkle sesame seeds on the batter so that the surface of the batter is covered with sesame seeds. Tilt the baking tray and pour out the excess sesame seeds. Put the baking tray into the preheated 175℃ oven, bake for about 13 minutes, until the color of the cake turns light brown and ready

Tips:

1. When pour the melted butter into the whipped eggs, the temperature of the butter should not be too high, otherwise it will easily cause the whipped eggs to defoam;
2. There are two times of mixing during the production process, one is to mix butter and egg froth, and the other is to mix flour and egg froth. The two mixing actions are as fast as possible, from the bottom to the top, mixing evenly in a short time as much as possible, to avoid prolonged mixing that will cause the egg to defoam. If the egg is defoamed, the crispness of the cake will be discounted;
3. When squeezing the batter, leave enough distance, because the volume of the cake will become larger when it is baked;
4. Don't squeeze the cake too much. This recipe can make about 90 biscuits. If the biscuits are too crowded, it will take longer to bake, and the temperature of the oven should be lowered accordingly. The biscuits need to be baked dry and moisture will be crispy. If the baked biscuits cool down and the taste becomes soft, it means that the baking time is not enough. You can put them in the oven and bake them for a few more minutes.