Children's taste salty sesame biscuit(tong qu xian xiang zhi ma bing gan )

Children's taste salty sesame biscuit

Introduction:

"For my parents, I made this kind of salty healthy biscuit with low sugar and less oil. Although they are a little older, it is still very important to keep a childlike innocence. The cartoon shaped biscuits are not only delicious, but also enjoyable to taste. It's very simple. Let's have a try. "

Production steps:

Step 1: first of all, mix the low gluten flour, baking powder and salt and sift them.

Step 2: add corn oil and sugar and stir well.

Step 3: add the egg liquid and continue to stir well.

Step 4: add black sesame and white sesame, stir well. At this time, add appropriate amount of water.

Step 5: add the sifted flour and gently knead it into dough. Don't knead it too long. Cover the dough with plastic wrap and let it stand for 20-30 minutes.

Step 6: divide the loose dough into two parts, put them into the fresh-keeping bag in several times, and roll them into a thin dough with a thickness of about 0.2cm (too thick will not taste good).

Step 7: press the dough into a lovely pattern with a biscuit model. (shape depends on your preference, not stick to one style)

Step 8: and the cute big face cat.

Step 9: lay the pressed dough flat on the baking pan with oil paper, place in the oven with 170 ℃ preheating, bake in the middle layer for about 15 minutes, until the surface is yellowish. (observe at any time to avoid scorching. The temperature of each oven is different.)

Step 10: it's done. Let it cool before eating. It tastes more crispy~~~

Materials required:

Low gluten flour: 150g

Black Sesame: 25g

White Sesame: 10g

Corn oil: 30g

Egg: 1

Water: 20g

Fine granulated sugar: 20g

Salt: 2G

Baking powder: 1g

Note: 1, because the water absorption of flour is different, so please adjust the amount of water as appropriate. First add half of the water, if the dough is dry and hard, then add water as appropriate until the dough is soft. 2. When kneading dough, do not over knead, otherwise it will affect the taste of biscuits. 3. 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, which will affect the taste. The thin biscuit tastes crisp.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Tong Qu Xian Xiang Zhi Ma Bing Gan