Sesame Sugar Biscuits

Sesame Sugar Biscuits

1. The sugar sesame seeds in my childhood did not have black sesame seeds. The white sugar was directly wrapped in it. It was simple and simple. Nowadays, it is not the main purpose to eat the essence and the belly is not the main purpose. Everyone pays more attention to the nutrition of the food. Black sesame stuffing, black hair, nourishing the kidneys, have a very good nourishing effect on the body. The black sesame powder from the forest of autumn that I bought directly on Taobao can be used directly.

2. Pour the Australian cob wheat flour into the cook machine, add yeast powder and water, knead it into a dough, cover with plastic wrap, and ferment to double its size in a warm place.

3. Pour the black sesame powder into a deeper bowl, add an appropriate amount of honey, and knead the honey and black sesame powder into a ball with your hands. The amount of honey should be adjusted according to the amount of black sesame seeds. The honey is used for flavoring, and the second is mainly It has the effect of coagulation, as long as the black sesame powder forms a mass.

4. The fermented dough has a hole by hand, so that the hole does not shrink or collapse. I usually do the above steps at night. The dough is kept in the refrigerator and fermented overnight. You can make it directly after getting up in the morning. It saves time. The pasta made by refrigerating the pasta will taste better.

5. Take out the fermented dough and knead it with your hands to completely exhaust the gas inside. If you can't master this time, remember that it is almost enough to knead the dough for about 40-50 times, and the kneaded dough appears A delicate and smooth state.

6. Divide the kneaded dough into several small doses of the same size, take a small dose, and roll it into an original piece with a thickness in the middle and thin surroundings, go to a black sesame mass to imitate the middle, and wrap it up like a bun.

7. With the mouth facing upwards, flatten it slightly and then roll it thinly with a rolling pin.

8. Turn the dough over and use a clean comb to press out the lines you like on the smooth surface without folds.
Or smooth biscuits are also okay

9. Brush the oil in the electric baking pan. After heating, put the pattern side in first, and fry until it becomes slightly golden.

10. Turn it over and fry until the cake becomes visibly fluffy. Press it with your hand and quickly bounce back to get out of the pan. The cake will expand after being fried, so it is best not to cover the lid to prevent the pattern from disappearing.

Tips:

Eat more honey in autumn. If you don't like honey, you can mix it with sugar, which is just as delicious.
The dough will expand twice as much after being cooked, so be sure not to cover and fry it to avoid squeezing it too much and the pattern will disappear. If you like to eat salty, sugar is also delicious.