Salty sesame cookies
By VicentaLakin
I'M USED TO EATING SWEETS AND CHANGING THEM IN TIME, LIKE SALT. TODAY WE'RE TALKING ABOUT SESAME CRACKERS, SESAME-RICH NUTRIENTS, FOOD, MEDICINE OF VERY HIGH VALUE, FUZZY HAIR AND FATTY. IT'S VERY SIMPLE. IT'S OK IF YOU MIX THEM UP. THE NEW HANDS CAN'T FAIL BECAUSE THEY ADD MORE SESAME, BAKED AND SPICY
Recipe Recommendations
- butter 60g
- light cream 50g
- low-gluten flour 100g
- white sesame 25g
- black sesame 25g
- coarse salt 4g
- Black pepper white pepper appropriate amount
- salty and sweet
- baking
- half an hour
- simple
Steps for Salty sesame cookies
1
Butter room temperature softened, light cream room temperature, low-banded flour sifted
2
butter to cream, black pepper pepper pepper, 3g salt even
3
Add light cream four-to-five times to confirm that it's even
4
Add well-established black and white sesame, evenly mixed
5
Add sifted low powder, evenly mixed
6
Synthetic noodles
7
pack in a bag, grow 16cm wide and square 1cm thick, freeze for two hours
8
The long strips, cut to 2 cm wide and 8 cm long, cut 18 pieces; salted, placed in a preheated oven, 180°C upper and lower fire for about 25 minutesSalty sesame cookies Make Tips
The recipe calls for toasted sesame seeds; if using raw ones, please toast them in advance. Regarding my little secret for baking cookies: in most cases, after baking finishes, I do not remove the baking sheet immediately but leave it for another 5 minutes to use the residual heat to make the cookies crispier (provided you take into account your desired level of browning). *If the softened butter is a bit hard, you can beat it with an electric mixer. *Add the heavy cream in batches to avoid separation. *Sprinkle salt before baking; if you cannot sprinkle it evenly, it is recommended to add it into the dough at once. *The dough can be frozen for long-term storage.