Ingredients ?

Flour (medium and low gluten can be, I use gluten) 300g (have surplus)

Light cream 200ml (193g)

Sugar 40g

Black sesame seeds 50g

Salt

Light cream with sugar, whip, whip tofu dregs state, continue to beat, beat until completely oil and water separation state (I was playing with my cell phone while I was beating. (I was playing with my cell phone while beating, and the result was crumbs ...... The whole process is very short)

Add the flour bit by bit to the over-beaten cream and mix with chopsticks, and add salt, and start mixing with your hands when there is 20% flour left. You can add more flour if you think it's too thin, but if it's just right, you don't need to. Keep kneading as much as you can, until the bowl is shiny, the hands are shiny, the dough is shiny, and the dough is very fine, then cover the surface with plastic wrap and let it rise for a while (depending on your time, half an hour is about right).

Cut the dough into three equal parts (because my oven has to bake three times), take out a piece of it and put it on the board to continue kneading, and then start to roll it out when you feel it's almost ready. It's a bit hard to roll out the dough because it's so elastic that it shrinks when you roll it out. When the dough is rolled out to three millimeters thick, sprinkle sesame seeds evenly on the top, sprinkle, fold both sides of the dough to the center, sprinkle sesame seeds again, fold again, and then continue to roll out the dough. Rolled into three millimeters thick to continue to just sprinkle sesame seeds folding process, the amount of sesame seeds according to their own preferences, the folding process must be more than a few times, it is related to the baked crispiness of the degree of crispy strips. I did not fold the first piece of dough repeatedly, and it came out rather hard, but the second piece of dough was folded repeatedly and rolled out many times, and it came out very crispy.

Repeatedly folded and rolled out a number of times, began to cut the strip, probably cut into 4 mm thick, about five millimeters wide thin strips, neatly arranged on a baking sheet (baking sheet is best to lay a layer of greaseproof paper, but do not have to pave the oil without smearing). Remember to leave three millimeters or more of space between the strips. Bake in the middle of the oven at 160 to 170 degrees for 15 minutes, then turn to 200 degrees for another 5 minutes for coloring, then smother for another 10 minutes. Sweet and crispy sesame crisps will be out of the oven ~ each oven temperature is different, the process of baking should always check the status of the crisps.

Tips

1, although the salt is small, but with the finished product will be very crispy

2, wake up the dough is also very important, this step should not be omitted;

3, repeated folding and rolling is very important, directly related to the finished product of the degree of crispness.