Ingredients: 70g| low gluten flour | 4 eggs | 50 corn oil | 30g sugar | 2g salt | 30g chives | 8g white sesame.

Exercise:

1.？ Eggs+corn oil+sugar+salt are stirred evenly with an egg beater.

2.？ Sift in low-gluten flour and mix well.

3.？ Add chopped shallots and white sesame seeds, mix well, and put oiled paper on the baking tray.

4.？ Pour in a thin layer of paste, air furnace mode 150℃ for 25 ~ 30 minutes, cool and cut into pieces or pieces.

Tips:

Be sure to pour the batter thinly. It's not brittle if it's thick. Thin is brittle.

If the biscuit is still soft after being baked and cooled, it is not ripe. Just go back to the oven and bake it for a long time until it is crisp.

In the case of water-oil separation, it can be filtered with a leaky sieve and stirred with a manual eggbeater, which will become very fine.

The specific temperature and time are adjusted according to the performance of your own oven.

Sealed storage can be stored 1 week.