Fried black sesame

30 grams

Fried white sesame seeds

30 grams

Low powder

1 15g

Cream that can be thickened to make whipped cream

60 grams

butter

75 grams

powdered sugar

40 grams

salt

1 g

Method for making sesame biscuit

Butter softens at room temperature. Don't be too soft in summer, otherwise it will be difficult to shape. Take it back from the refrigerator one day in advance in winter to soften it. ) Add powdered sugar and salt to make it fluffy and white.

Add whipped cream and beat well with electric egg beater. Must be fully integrated

Pour in the fried black sesame seeds and white sesame seeds and mix well.

Sift in low-gluten flour and stir well, no dry powder can be seen, forming a perfect dough.

Put the dough into a fresh-keeping bag and put it into a biscuit mold for molding. If there is no mold, you can use a ruler to shape it.

(If the weather is too hot, the mixed dough will be soft. You can put it in the refrigerator for a while and then set it. It is suitable for students who don't have cookie molds. )

If you like a round shape, you can make it into a slightly cylindrical shape, then put it in the refrigerator for 5 minutes and then take it out for shaping, so that you can easily make a perfect cylindrical shape. )

Will shape the dough. It takes about 1.5 hours to freeze hard in the freezer layer.

Cut the frozen dough into moderate flaky biscuits with a knife, put them in a baking tray and put them in an oven preheated to 180 degrees. 180 baking degree 14 minutes. The oven temperature is different, so the baking temperature is for reference only. )