This biscuit is crispy and healthy, and the making process is simple. This biscuit doesn't need to be sent away. It can make more batter at a time and can be temporarily stored in the refrigerator. It's not too late to bake when you want to eat it. My students unanimously commented that "the more they eat, the more they want to eat" and "they can't stop eating". When they bake a plate, they will destroy it.
material
Materials (about 45 pieces):
30g of butter, 40g of white sesame seeds, 20g of black sesame seeds, 0/20g of protein/kloc-0, 5g of powdered sugar 1 kloc-0/5g, 8g of low-gluten flour100g of corn starch, and 0g of salt1g.
Use tools:
Small stainless steel basin, small egg beater, manual egg beater, baking tarpaulin, baking tray.
method of work
1. Cut the butter into small pieces, put it in a stainless steel bowl, and melt it into a liquid state with insulated water.
2. Add powdered sugar to the egg whites and beat them evenly with a manual whisk.
3. Gently stir until the powdered sugar is dissolved, without sending it away.
4. Add the melted butter liquid and stir well.
5. Add the sieved low-gluten flour and corn starch.
6. Stir well with a manual whisk.
7. Add black sesame seeds and white sesame seeds.
8. Stir gently with a manual whisk to form a thick batter.
9. Spread oil paper on the flat baking tray, dig a little biscuit flour with a spoon and spread it on the baking tray, leaving a large position in the middle to spread the biscuits.
10. Spread the batter into a thin circle with a spoon. Try to keep the same thickness and size.
1 1. Preheat in oven 160℃, fire up and down 160℃, put the baking tray on the upper layer, bake for 12- 15 minutes, and see the surface coloring.
Tips
1. There is no need to send the protein here. After adding the powdered sugar, just gently stir until the sugar dissolves.
2. This biscuit is easy to stick to the bottom, so you must use the oilcloth with the best anti-sticking effect, not tin foil or oiled paper.
Crispy sesame cake
material
Flour 1 00g, a little cooked sesame, salt 1 2g, oil12g, 50g of water and baking soda1g.
method of work
1. Mix flour and baking soda evenly, and pour in salt, oil and water.
Step 2 knead into a ball
3. To stretch out the film, rub it for a while.
4. Then put aside the cover and wake up for a while.
Step 5 divide into small doses
6. Take one and oil it.
7. Then roll it into a circle
8. Brush the surface with a layer of sugar water and then cover it with sesame seeds.
9. Roll the flat cake with a rolling pin again.
10. The pan starts to simmer and the crust is lifted.
1 1. First sear the sesame side.
12. Turn over and bake until cooked.
Sesame crackers
material
80g of white sesame, 50g of low-gluten flour, 50ml of salad oil and 50ml of sugar.
method of work
1. Clean sesame seeds, stir-fry in a white pot, and put them on the yellow surface for later use.
2. Add the egg whites to the sugar and beat with an egg beater until the sugar dissolves and bubbles.
3. Mix sesame, flour and egg whites and wake up for 5 minutes.
4. Oil paper spread the tray (or oil the tray to avoid touching the bottom).
5. Apply the batter to the tray with a spatula and make it as thin as possible.
6. Preheat in the oven 150 degrees, bake in the upper layer of oven 150 degrees for 5 minutes, and then bake in the lower layer 1-3 minutes.
Crispy sesame fried dumplings
material
Quick-frozen dumplings, black sesame or white sesame, chopped green onion, oil
method of work
1. Turn the pan on low heat, moisten the pan with a little oil, and drain the quick-frozen dumplings in turn.
2. Add 2-3 bowls of water (by sprinkling water by hand, the dumplings can be wetted all over), and heat over medium heat until the water is dry.
3. Mix half a bowl of raw flour water (this step can also be omitted, as there is crispy skin) and pour it into fried dumplings.
4. Turn to high heat, sprinkle sesame seeds, fry until the dumpling skin is crispy, and sprinkle chopped green onion out of the pot.