1. Prepare the materials used;
2. Beat the softened butter with an electric whisk, add powdered sugar and salt, and stir at low gear until the butter becomes light and fluffy.
3. Add the beaten egg liquid in portions, and continue to stir evenly until the lines are clear.
4. Mix the high-gluten flour and low-gluten flour through a sieve, add chili powder and mix well, add to the butter paste, and mix until there is no dry powder.
5. Add white sesame seeds and mix well.
6. Put the batter into a fresh-keeping bag, and flatten a sheet about 3-5mm thick. Fold the bag and freeze in the refrigerator for about 1 hour.
7. Take out the frozen dough, use your favorite biscuit mold to print out the shape after warming it up properly, knead the final corner batter and roll it flat and continue printing.
8. Line the baking tray with greased paper and arrange the biscuits in intervals.
9. In the oven, the upper heat is 180 degrees, and the lower heat is 170 degrees. After preheating, put the baking tray into the middle and lower layer and bake for about 20 minutes.
10. The biscuits can be baked until the surface is golden, and they can be sealed and stored after cooling.
Tips:1. Chili powder can be added according to your preference and how hot it is. Some high-gluten flour is also used in the flour, which makes the biscuit feel hard and crisp, combined with the spicy aroma of chili powder, it is a very refreshing biscuit!
2. The baking temperature and time are for reference only, please adjust appropriately according to the actual conditions such as the size and thickness of the biscuits.
