Cranberry black-sesame cookies
By VicentaLakin
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Recipe Recommendations
- low-gluten flour
- butter 120g
- dried cranberries 40g
- whole egg liquid 54g
- barley leaf 9g
- fine sugar 70g
- black sesame 20g
- sweetening
- roast
- half an hour
- simple
Steps for Cranberry black-sesame cookies
1
All food items are measured in electronic scales
2
Butter softened, with a hand-to-egger to smooth. (12 seconds in the microwave)
3
Add fine sugar, even with butter
4
It's three times a full egg fluid and it's even
5
It's good butter。
6
Add sifted low-banded flour and barley loaf and mix them evenly with a razor。
7
When butter is evened with low powder, it pours into cranberry dry。
8
When butter is even with low powder, it falls into black sesame。
9
It's a good one。
10
NOODLES ARE COVERED WITH PROTECTIVE MEMBRANES IN THE SHAPE OF A U-TYPE COOKIE GRINDER AND PLACED IN A FREEZER FOR ABOUT AN HOUR。
11
when it's frozen, it's taken out, it's cut to about 0.5 cm, it's placed in a three-cane dish, and it's then drawn into the sliced cookie, so that there's enough space to keep the cookie from swelling and sticky. the oven is preheated at 160 degrees for five minutes and roasted in the middle of the oven for about 15-20 minutes。Cranberry black-sesame cookies Make Tips
1. Use a San-Neng square baking pan (gold non-stick); it heats evenly, so no parchment paper is needed.
2. For health reasons, Tianxin has modified this recipe into a low-sugar, low-oil version of barley leaf, cranberry, and black sesame cookies.
3. Oven temperatures vary, so please make appropriate adjustments based on your own oven's actual condition.