Sesame Shortbread

Name: Sesame Shortbread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 2 pcs egg; 40g Corn oil; 20g Caster sugar; 50g Cooked black sesame; no no

by Xiao Xiaoduo and Buns

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

When I was a child, I ate a small biscuit, thin, crispy, and some sesame seeds in it. I saw a similar practice on the Internet some time ago, so I also came to see it. It's dark after baking, but it's crispy and fragrant. Although it's ugly, it's still delicious. Just put too much sesame seeds, look at the hemp. I used 20 grams of sugar, which is slightly sweet. If you like sweet, you can add a little sugar.

Ingredients

Sesame Shortbread

1. In a clean basin, add eggs, sugar and oil, and beat evenly with eggs.

2. Sift in low-gluten flour and mix until there is no dry powder.

3. Pour in sesame seeds and mix well. You can put less sesame seeds, 50 grams is a bit more. Use ripe sesame seeds, because raw sesame seeds may not be ripe at this time and will taste like raw sesame seeds.

4. Pour the mixed batter into the piping bag. Preheat the oven at 170 degrees for 5-10 minutes.

5. The piping bag is cut into a small 2mm mouth and squeezed from the center into small round cakes. You can also use a spoon to pour it. Then bake it in the oven at 170 degrees for 10-15 minutes. If you see that the edges of the biscuits are a little burnt, you can take them out and shake the baking tray.

Tips:
1. Maybe the egg I used is relatively large (65 grams in shell), so the total amount of liquid is a bit large, and the batter is a bit thin. The piping bag is not easy to squeeze, and you can also use a spoon to pour it directly. When squeezing, don't squeeze too thick, because the batter will spread out slowly. It is very convenient if there is that kind of macaron plate.
2. The batter should not be too thin or too thick. The mixed state can flow, but it is not watery. If it is too thin, it will not spread evenly if it is too thick, and the thickness of the biscuits will be uneven.
3. When the biscuits are baked until the edges are a little burnt, you can take them out and shake the baking tray. The biscuits can slide easily. It does not matter if there is some moisture on the surface of the biscuit, it will dry out when it is cold.