Black sesame pancakes
By VicentaLakin
For some time now, it's been a habit to drink tea in the afternoon, a bitter cup of red tea that always wants a little dessert. Over, but it's always felt that the butter in those formulas is too high to cover almost half of the flour, and that buttery cookies do hate sour, but they're also a lot of heat, especially in this weather, where this black sesame biscuit, which uses only 20 grams of corn oil, is relatively better, and it's a formula I've worked out twice, improved a little, worked out a little, it's pretty soft, and it's pretty hot! It's very simple and worth a try
Recipe Recommendations
- potato starch 100 grams
- low powder 70 grams
- black sesame 30 grams
- milk powder 20 grams
- baking powder 6 grams
- powdered sugar 40 grams
- honey 10 grams
- eggs of 2
- corn oil 20 grams
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Black sesame pancakes
1
Find a bigger basin, weigh all the material, and pour it into this basin
2
Scratch it evenly and mix it into a noodle。
3
The mixed noodles are placed in the protective film and then in the refrigerator, 30 minutes if frozen and 60 minutes if frozen。
4
Squeeze the cake with your hands, put it in the oven, watch out, the noodles are sticky and can be operated with a little oil on your hands. The oven's preheated at 185 degreesBlack sesame pancakes Make Tips
When kneading, the dough is quite sticky, so you can apply a little cooking oil.