The first time I ate puffs was after I came to this city. I sold sesame crispy puffs when I was shopping in the supermarket. I really liked the cream mixed with the delicate sesame aroma. I never dared to think that I could make it myself. Later, I had an oven. When the gourmets saw the recipe for "Love and Freedom" almond puffs, he felt that it should not be too difficult, so I followed it and made it once, and it was a success. That's so happy, let's not mention it.
This is the second time I have made it, and the recipe is the recipe for sesame crispy puffs ^0^that I ate for the first time, so everyone can make it at home. It is better to replace the corn oil used below with cream.
Sesame crispy puffs
By AntonioJerde
Recipe Recommendations
- corn oil 170g
- flour 290g
- water 280g
- eggs of 6
- fine sugar 50g
- black sesame 10g
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Sesame crispy puffs
1
raw materials.
2
Boil corn oil and water and turn off the heat. Sift the flour, add a small amount and mix well, then pour all the flour and mix well until there is a thin film on the bottom of the pot. Turn off the heat and let it dry for a while.
3
Add 2 eggs to warm dough and stir well.
4
Add the remaining eggs in portions and stir well until the batter scooped up with a spoon can drip out of a 4-cm-long inverted triangle.
5
Put the mixed batter into a medium decoration bag (Jane doesn't have a decoration bag, so she uses a preservation bag with a diameter of 1 cm).
6
Squeeze on the baking sheet at regular intervals.
7
Stir well corn oil and fine sugar, add flour and black sesame seeds, mix well, squeeze into small doses and press into small slices.
8
Cover the sesame crispy crust on the squeezed puffs and press slightly.
9
Preheat the oven at 190° C, place it in the middle layer and bake for 30 minutes, and remove it after lowering the temperature. Use a knife to make a small incision on the side and squeeze in the casda filling.