I. Oatmeal Coarse Fiber Sesame Cookies

Ingredients ready-to-eat oatmeal 100g, cake flour or low gluten flour 60g, cooked black sesame seeds 6g, cooked white sesame seeds 6g, 20g of coconut, 20g of sugar, 1g of salt, 50g of corn oil, about 38g of water

Steps

1, pour the oatmeal, flour, coconut, sesame seeds, sugar and salt into a and mix well.

2. Pour in the corn oil and then scrub well with your hands.

3, then pour in the water, scrunch a little, you can scratch into a ball can, not too wet.

4, divided into 12, pinched into a circle and then flatten the circle with the palm of your hand, pressing it into a thickness of about 2mm.

5: Bake in a preheated 170-degree oven in the lower center for about 20 minutes.

Two: Walnut Crisp

Ingredients: 100g low gluten flour, 35g chopped walnuts, 50g corn oil, 1/3 tsp baking soda, 0.5g salt, 40g powdered sugar, 20g egg wash, 2g sautéed black sesame seeds

Steps

1: Mix the corn oil, sugar, and salt together well, and mix until the sugar is dissolved.

2. Pour in the egg mixture and mix well.

3. Pour in the flour, baking soda and chopped walnuts and mix into a ball.

4: Divide into 16 equal portions and roll into small balls. Brush the surface with egg wash and stick black sesame seeds on it.

5: Bake in a preheated oven at 175 degrees Celsius in the lower center for 15-18 minutes.

Three: Nutritional Sesame Soda Crackers

Ingredients: 150g of black rice cake flour, 60g of milk, 30g of corn oil, 3g of yeast, 1/4 teaspoon of baking soda, 12g of sugar, 1g of salt, and 6g of each of black and white sautéed sesame seeds

Steps

1: Warm the milk to 30 degrees Celsius, pour in the yeast and sugar, and mix until dissolved.

2. Pour the flour, baking soda and salt into the mixing bowl and mix well. Pour in the corn oil and milk yeast mixture, and use a spatula to press them into a ball.

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

4: Using a rolling pin, roll out the dough into a thin sheet.

5. Use a pastry cutter to cut the dough into 5*5 cm squares, and continue to knead the edges together to roll out the dough.

6: Transfer the cookies to a baking sheet and poke holes with a fork or toothpick to prevent the cookies from deforming during baking.

7: Place the cookies in the lower center of a preheated 160 degree oven and bake for 13-15 minutes.

Four, sweet potato biscuits

Materials sweet potato puree 50 grams, 90-100 grams of gluten flour, 40 grams of unsalted butter, 20 grams of powdered sugar, 15 grams of egg liquid

Steps

1, sweet potato peeling, thinly sliced, steamed, pressed into sweet potato puree, you want to be more delicate, you can pass through the sieve.

2. Cut the butter into small pieces, soften at room temperature, pour in the powdered sugar, and beat the butter with an electric mixer until bulky. Pour in the egg mixture in two batches. For each batch, beat twice with a whisk until the egg mixture is absorbed, then add the remaining egg mixture and stir.

3. Pour in the mashed sweet potatoes and beat a few times with an electric whisk until smooth.

4: Pour in the flour and use a spatula to press them together without over-kneading. Put it in a plastic bag, roll it out with a rolling pin into a thin sheet and refrigerate and loosen it for 30 minutes.

5. Use a mold or just cut out shapes, the edges can continue to be pinched together and then rolled out, this portion will make 24 cookies.

6: Transfer the cookies to a non-stick baking sheet and poke holes with a fork to prevent the cookies from warping during baking.

7: Place the cookies in the lower center of a preheated 160-degree oven and bake for about 20 minutes.

5, almond shortbread

Materials almond flour 20 grams, 90 grams of gluten flour, 30 grams of powdered sugar, 1 egg yolk, 45 grams of corn oil, 1 gram of baking soda

Steps

1, egg yolks, corn oil and powdered sugar mixed well, poured into the flour and almond flour that has been mixed well in advance.

2. Press with a spatula to form a ball, divide into 10 portions, and place on a non-stick baking sheet.

3, flatten the dough a little, moon cake mold first sprinkle some dry powder to prevent sticking, with 50 grams of moon cake molds pressed out of the pattern, with the mold pressed out of the cake, a lot of good-looking. No mold, you can just use the palm of your hand to flatten a little.

4, into the preheated 170 degrees Celsius oven in the lower middle layer, baking about 15-18 minutes.

6, cranberry cookies

Materials dried cranberries 30 grams, 125 grams of gluten flour, 70 grams of butter, 40 grams of powdered sugar, 20 grams of whole egg

Steps

1, cut into small pieces of butter at room temperature to soften, and pour into the powdered sugar.

2, with a whisk head will be powdered sugar and butter mix a little, and then turn on the power to beat the butter until the color becomes lighter state, the whole egg mixture poured into the butter in 3 times, to be well absorbed and then add the next time.

3, the flour sifted in, cranberries chopped and poured and mix well, and make a dough.

4, put on plastic wrap, organize into rectangles or rounds, and freeze for 1 hour.

5: Cut the frozen cookies into small pieces and place them on a non-stick baking sheet.

6: Place in the lower middle of an oven that has been preheated to 160 degrees Celsius and bake for about 20-25 minutes.

Seven, egg yuan cake

Materials 1 egg, 2 egg yolks, 80 grams of low gluten flour, 10 grams of corn starch, 34 grams of sugar, 1 gram of salt, 2 grams of non-aluminum baking powder

Steps

1, egg yolks and eggs knocked in the beaters bowl, with an electric mixer to beat until coarse foam.

2, pour in the sugar and salt, and then beat until it is not easy to disappear even if you draw a figure 8.

3. Sift in half of the powder and sprinkle evenly over the surface, tossing with a spatula to coat evenly, then sift in the remaining powder in two batches, making it easier to coat evenly.

4. The batter is very thick.

5. Put the batter into a piping bag and, using a round piping nozzle, squeeze it onto a parchment-lined baking sheet, making about 50 small cookies.

6, into the oven has been preheated 160 degrees Celsius in the lower middle layer, baking about 15 minutes.

Eight, peanut butter

Materials: 85 grams of flour, 45 grams of ground peanuts, 25 grams of egg, 25 grams of sugar, 30 grams of corn oil, 1/3 teaspoon of baking soda, salt

Steps

1, grind the peanuts with a grinder and beat them into a powder.

2. Mix flour and baking soda and sift.

3. Mix corn oil, sugar and salt, then add egg mixture and mix well.

6. Pour in the flour and peanut flour and mix with a spatula to form a dough.

9, 10 grams each, knead round, a **** can make 20-21.

10, put into the oven has been preheated to 170 degrees Celsius in the lower middle layer, bake for about 15 minutes.

Warm tips:

1. After baking, remove the cookies from the oven to cool and store in an airtight container.

2, the temperament of each oven is different, the oven temperature is for reference only, in the last few minutes of baking to pay attention to the color of the cookies, so as to avoid serious coloring, affecting the appearance.