20g of vegetable oil, 20g of fine sugar, 20g of low-gluten flour, 40g of egg white, a few grains of fine sea salt and 30g of fried white sesame seeds.

step

1. Add vegetable oil to the protein and stir well.

2. Add fine sugar and salt and stir well until it melts.

3. Sift in low-gluten flour.

4. Stir evenly into a fine batter.

5. Add the fried white sesame seeds.

6. Stir well.

7. Spread the batter flat on the baking tray covered with tarpaulin with a spoon, spread it into small cakes, put it in the preheated 175℃ oven, and heat it up and down for 10 minute.

8. Take it out after baking, and let it cool and demould. It's soft when it's hot and brittle when it's cold. If it is still soft after cooling, it is just that the baking time is not enough.

skill

For a biscuit with high success rate, as long as the temperature and time of the oven are well controlled, the temperature and time given in the recipe are for reference only and cannot be copied, and should be adjusted according to your own oven.