Ingredients: instant oatmeal 100g, cake powder or low-gluten powder 60g, cooked black sesame seeds 6g, cooked white sesame seeds 6g, coconut milk 20g, fine sugar 20g, salt 1g, corn oil 50g and water 38g.

step

1. Pour oatmeal, flour, coconut, sesame, sugar and salt into a basin and stir well.

2. Pour in the corn oil and grab it evenly by hand.

3, then pour in water, grab it evenly, you can grab it into a ball, not too wet.

4. Divide it into 12 pieces, knead it into a circle, and then flatten it with the palm of your hand to a thickness of about 2mm.

5. Put it in the middle and lower layer of the oven preheated to 170 degrees and bake for about 20 minutes.

Second, walnut crisp

Ingredients: low-gluten flour 100g, chopped walnuts 35g, corn oil 50g, baking soda 1/3 teaspoons, salt 0.5g, sugar powder 40g, egg liquid 20g and fried black sesame 2g.

step

1. Mix corn oil, sugar and salt evenly until the sugar is dissolved.

2. Pour in the egg mixture and stir well.

3. Pour in flour, baking soda and chopped walnuts and stir into balls.

4, divided into 16, round, and then flatten the ball with the palm of your hand. Brush the surface with egg liquid and stick black sesame seeds.

5. Bake in the oven preheated to 175 degrees for 15- 18 minutes.

Third, nutritious sesame soda cookies.

Ingredients: black rice cake powder 150g, milk 60g, corn oil 30g, yeast 3g, baking soda powder 1/4 teaspoon, fine sugar 12g, salt 1g, and fried black and white sesame 6g.

step

1. Heat the milk to 30 degrees, pour in yeast and sugar, and stir until it dissolves.

2. Pour the flour, baking soda and salt into the basin and mix well. Pour in corn oil and milk yeast, and stir into balls with a scraper.

3. Pour in the fried black sesame seeds and white sesame seeds, knead into dough, cover with plastic wrap, and let stand at room temperature for 30 minutes.

4. Roll the dough into thin slices with a rolling pin, which can be covered with plastic wrap, making it easier to operate.

5. Cut the dough into 5*5 cm cubes with a slicing knife. Fragments can be kneaded into a ball and rolled out. This weight can make about 20 cookies.

6. Move the biscuit embryo to the baking tray and poke the hole with a fork or toothpick to prevent the biscuit from deforming during baking.

7. Put it in the middle and lower layers of the oven preheated to 160 degrees, and bake for 13- 15 minutes.

Fourth, sweet potato biscuits.

Ingredients: 50g mashed sweet potatoes, 90- 100g low-gluten flour, 40g unsalted butter, 20g powdered sugar, and egg liquid 15g.

step

1. Peel the sweet potato, slice it, steam it in water, and press it into sweet potato paste. If you want a more delicate taste, you can sieve it.

2. Cut the butter into small pieces, soften it at room temperature, pour in powdered sugar, and beat the butter with electric egg beater until it swells. Pour in the egg mixture twice and beat it twice with an eggbeater each time. When the egg liquid is absorbed, add the remaining egg liquid and stir.

3. Pour in mashed sweet potatoes and beat with electric egg beater until smooth.

4. Pour in the flour and stir evenly with a scraper. Don't knead them excessively. Put it in a fresh-keeping bag, roll it into a thin sheet with a rolling pin, and refrigerate for 30 minutes.

5. Cut the shape with a mold or directly. The crumbs can be squeezed together and then rolled out. This weight can make 24 cookies.

6. Move the biscuit embryo to the non-stick baking tray and poke the hole with a fork to prevent the biscuit from deforming during baking.

7. Put it in the middle and lower layer of the oven preheated to 160 degrees and bake for about 20 minutes.

Five, almond shortcake

Ingredients: 20g almond powder, 90g low gluten powder, 30g sugar powder, egg yolk 1, 45g corn oil, and baking soda1g.

step

1, egg yolk, corn oil and powdered sugar, mix well, and pour in the flour and almond powder that have been stirred evenly in advance.

2. Press the dough evenly with a scraper, divide it into 10 portions, and put it on a non-stick baking tray.

3. flatten the dough, sprinkle some dry powder on the moon cake mold to prevent sticking, and shape the pattern with 50 grams of moon cakes. The cakes pressed by the mold look much better. If there is no mold, you can flatten it directly with your palm.

4. Put it in the middle and lower layers of the oven preheated to 170 degrees, and bake for about 15- 18 minutes.

Six, cranberry biscuits

Ingredients: dried cranberries 30g, low-gluten flour 125g, butter 70g, powdered sugar 40g, whole egg liquid 20g.

step

1. Cut the butter into small pieces and soften it at room temperature. Pour in powdered sugar.

2. Mix powdered sugar and butter with an egg beater, and then turn on the power to send the butter to a lighter color. Pour the whole egg liquid into butter three times, absorb it and then add it to the next time.

3. Sieve the flour, chop the cranberries, pour them in and stir them evenly to form a dough.

4. Put it on plastic wrap, arrange it in a rectangle or a circle, and freeze it 1 hour.

5. Cut the frozen biscuits into small pieces and put them on a non-stick baking tray.

6. Put it in the middle and lower layer of the oven preheated to 160 degrees and bake for about 20-25 minutes.

Seven, egg cake

Ingredients: egg 1 egg, 2 egg yolks, 80g low-gluten flour, corn starch 10g, 34g fine sugar, salt 1g, 2g aluminum-free baking powder.

step

1, egg yolks and eggs in the egg bowl, beat with electric egg beater until rough.

2, pour sugar and salt, and then play until you draw 8 words, it will not disappear easily.

3. Sieve half the powder in, spread it evenly on the surface, stir it evenly with a scraper, and then sieve in the remaining powder. It will be easier to stir evenly twice.

4. The mixed batter is very thick.

5. Put the batter into a piping bag and squeeze it on a baking tray covered with oiled paper with a round piping opening, which can squeeze about 50 biscuits.

6. Put it in the middle and lower layer of the oven preheated to 160 degrees and bake for 15 minutes.

Eight, peanut crisp

Ingredients: 85g of low-gluten flour, 45g of chopped peanuts, 25g of egg liquid, 25g of fine sugar, 30g of corn oil, 3 teaspoons of baking soda1/,and proper amount of salt.

step

1. Peanuts are ground into powder by a grinder.

2. Mix flour and baking soda and sieve.

3. After the corn oil, sugar and salt are stirred evenly, add the egg liquid and stir evenly.

6. Pour in flour and peanut powder and mix into dough with a scraper.

9. Each 10g is rounded, and a * * * can be 20-2 1.

10, put it in the middle and lower layer of the oven preheated to 170, and bake it for 15 minutes.