16+ 10= manual input: х G02 Χ℃ ο =13! 1. oatmeal crude fiber sesame biscuit material instant oatmeal 100g, cake powder or low-gluten powder 60g, cooked black sesame seed 6g, cooked white sesame seed 6g, coconut milk 16+ 10= manual input: manual input: х g02 χ℃ ㎡ = 65; . 0 g, fine sugar 16+ 10= manual input: manual input: х g02 χ ℃χm2 =13! 0 g, salt 1 g, 50 g of corn oil and about 38 g of water. Step 1: Pour oatmeal, flour, coconut, sesame, sugar and salt into a basin and stir well. 16+ 10= manual input: х G02 Χ℃ ο =13! Pour in the corn oil and grab it evenly with your hands. 3, then pour in water, grab it evenly, you can grab it into a ball, not too wet. 4. It is divided into 1 16+ 10= manual input: х G02 ⒉ ℃⒏ = 13! A, knead into a circle, and then flatten the circle with the palm of your hand to about 16+ 10 = manual input: manual input: хG02χ℃χ㎡= 13! Millimeter thickness. 5. Put it in the middle and lower layers of the oven preheated to 170℃. 16+ 10= manual input: manual input: хG02χ℃㎡= 13! About 0 minutes. 2. Walnut crisp material: low-gluten flour 100g, chopped walnuts 35g, corn oil 50g, baking soda 1 3 teaspoons, salt 0.5g, sugar powder 40g, 16+ 10= manual input: manual input: х G02. Mix corn oil, sugar and salt until the sugar dissolves. 16+ 10= manual input: х G02 Χ℃ ο =13! 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. 3. Nutritional sesame soda biscuit material: black rice cake powder 150g, milk 60g, corn oil 30g, yeast 3g, baking soda powder 1/4 teaspoon, fine sugar 16+ 10 = manual input: х G02. G, salt 1 g, 6 g of fried black sesame and 6 g of white sesame. Step 1, heat the milk to above 30 degrees, pour in yeast and sugar, and stir until it is dissolved. 16+ 10= manual input: х G02 Χ℃ ο =13! Put flour, baking soda and salt into a mixing bowl and mix well. Pour in corn oil and milk yeast solution, and press it 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 * 5cm cubes with a slicing knife, and the crumbs can be continuously kneaded and rolled out. This weight can be 16+ 10= manual input: manual input: хG02χ℃χ= 13! Some 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. Four. Sweet potato biscuit material: 50g of sweet potato paste, 90- 100g of low-gluten flour, 40g of unsalted butter, powdered sugar 16+ 10 = manual input: manual input: хG02χ℃㎡= 13. 0 g, egg liquid 15 g step 1, peeled sweet potato, sliced, steamed in water, and pressed into sweet potato paste. If you want a more delicate taste, you can sieve it. 16+ 10= manual input: х G02 Χ℃ ο =13! 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. Use a mold or directly cut out the shape, and the scraps can be squeezed together and then rolled out. This component can be 16+ 10= manual input: хG02χ℃㎡= 13! Four 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 layers of the oven preheated to 160℃. 16+ 10= manual input: manual input: хG02χ℃㎡= 13! About 0 minutes.