Black sesame salty biscuit(hei zhi ma xian xiang bing gan )

Black sesame salty biscuit

Introduction:

"For those who are used to eating sweet and greasy snacks, it's also a good choice to try this salty flavor biscuit occasionally. Moreover, the calories of this snack are relatively low, so girls who love beauty don't have to worry too much about eating too much and getting fat. Next, let me introduce the making steps of this simple and easy-to-use biscuit. "

Production steps:

Step 1: sift the low gluten flour, baking powder and salt, add the fine sugar and softened butter, and rub well by hand to form the coarse corn flour.

Step 2: pour in the broken eggs, then pour in the milk.

Step 3: knead the dough with your hands until the surface is smooth. Don't knead it too long.

Step 4: pour in the black sesame and continue kneading for about 1 minute to make the black sesame evenly distributed in the dough.

Step 5: cover the dough with plastic wrap and let it rest for half an hour.

Step 6: sprinkle a thin layer of low gluten flour on the chopping board, roll the loose dough on the chopping board to form a thin dough with a thickness of about 0.2cm.

Step 7: cut off the irregular edges and corners of the patch and trim it into a rectangle. Then cut the dough into a small square with a side length of about 3.5cm.

Step 8: spread the small square pieces on the baking tray, and leave a certain distance between each piece. Put the baking tray into a preheated 180 degree oven, middle layer, heat up and down, bake for about 15 minutes, until the surface is slightly golden.

Materials required:

Low gluten flour: 150g

Butter: 30g

Egg: 1

Milk: 20g

Fine granulated sugar: 20g

Fried black sesame: 20g

Salt: 1 / 2 teaspoon

Baking powder: 1 / 2 teaspoon

Note: 1, because the water absorption of flour is different, so please adjust the amount of milk as appropriate. First add half of the milk, if the dough is dry and hard, then add milk as appropriate until the dough is soft. 2. The extra corners cut in step 7 can be rolled out and cut into small pieces. 3. When kneading the dough, don't over knead, just make it smooth. 4. The dough should be rolled as thin as possible, and the thickness of 0.2cm is suitable. The dough will expand properly when baking. If it is rolled thick, the finished product will be too thick, affecting the taste. 5. This snack will taste more crispy when it's cold. Baking: middle layer of oven, 180 degrees up and down, about 15 minutes.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Hei Zhi Ma Xian Xiang Bing Gan