Ingredients: instant oatmeal 1 00g, cake powder or low-gluten flour 60g, cooked black sesame seeds 6g, cooked white sesame seeds 6g, coconut milk 20g, fine sugar 20g, salt10g, corn oil 50g and clear water 38g.

step

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

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

3. Then pour in water and grab it evenly. You can grab it into a ball, not too wet.

4. Divide it into 12 parts, knead it into a circle, and then flatten it with the palm of your hand, with 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 flour100g, chopped walnuts 35g, corn oil 50g, baking soda 1/3 teaspoons, salt 0.5g, powdered sugar 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 mix them into a ball.

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

5. Put it in the middle and lower layers of the oven preheated to 175 degrees, and bake it for 15- 18 minutes.

Third, nutritious sesame soda cookies.

Ingredients: black rice cake powder 1 50g, milk 60g, corn oil 30g, yeast 3g, baking soda powder 1/4 teaspoon, fine sugar12g, salt1g, and fried black 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 mix them into a ball with a scraper.

3. Pour in the fried black 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 for easy operation.

5. Cut the dough into 5*5 cm cubes with a slicing knife. The crumbs can be kneaded together 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 of mashed sweet potatoes, 90-100g of low-gluten flour, 40g of whipped cream, 20g of powdered sugar, and 0/5g of egg liquid.

step

1. Peel and slice sweet potatoes, steam them in water, and press them into mashed sweet potatoes. 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 with electric egg beater until the butter swells. Pour the egg mixture twice and beat it twice with an egg beater each time. After 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 mix them evenly with a scraper. Don't rub them excessively. Put it in a fresh-keeping bag, roll it into a thin sheet with a rolling pin, and put it in the refrigerator for 30 minutes.

5. Use a mold or cut the shape 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: 20 grams of almond flour, 90 grams of low-gluten flour, 30 grams of sugar powder, egg yolk 1 piece, 45 grams of corn oil, baking soda 1 gram.

step

1, mix egg yolk, corn oil and powdered sugar, and pour in the pre-mixed flour and almond powder.

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

3. Press the dough flat, sprinkle some dry powder on the moon cake mold to prevent it from sticking to your hands, and shape the pattern with 50 grams of moon cakes. The cake pressed with the mold will 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℃ and bake for about 15- 18 minutes.

Six, cranberry biscuits

Ingredients: dried cranberries 30g, low-gluten flour125g, 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 lighten the color of butter. 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 in and mix well, and make 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 1 0g, 34g fine sugar, 2g salt1g and aluminum-free baking powder.

step

1, yolk and eggs in an egg bowl, beat with electric egg beater until rough.

2, pour in sugar and salt, and then beat until you draw 8 words, so it is not easy to disappear.

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

4. The mixed batter is very thick.

5. Put the batter in 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 layers of the oven preheated to 160 degrees and bake for about 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 mixed evenly, add the egg liquid and stir evenly.

6. Pour in flour and peanut powder and use a scraper to make dough.

9. Each10g, rounded, totaling 20-2 1.

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