cream tortillas
The amount of corn flour was increased in the raw materials and nervously waited for the biscuits to be baked. The effect is really good, crispy and sweet ~~
Recipe Recommendations
- corn flour 110 grams
- low-gluten flour 110 grams
- unsalted butter 100 grams
- eggs one
- baking powder 1 tsp
- black sesame appropriate amount
- fine sugar 70 grams
- salt 1/4 teaspoon
Steps for cream tortillas
1
The butter softens at room temperature and beats until white, fluffy, and feather-like.
2
Add salt; add fine sugar in portions and beat well.
3
Add egg mixture in portions and beat well.
4
Add the mixed and sifted powders.
5
Mix well with a rubber spatula, or grasp well with your hands.
6
Divide into evenly sized small dough, knead it round, flatten it slightly, sprinkle with black sesame seeds, and place on a baking sheet covered with tinfoil.
7
Preheat oven, 185℃, middle layer, 20 minutes.
8
Coarse grain biscuits, good afternoon tea, you should have one too.