Black-sesame salty biscuits
By VitaWisozk
I've been fascinated by baking recently. The most entry-level one is biscuits. They are easy to learn and give a sense of accomplishment. I tried this black sesame salty biscuit according to Junzhi's recipe. The recipe is simple and tastes good. It's a good snack for winter!
Recipe Recommendations
- low-gluten flour 150g
- butter 30g
- milk 25g
- eggs 1个，50g
- black sesame 20g
- fine sugar 20g
- salt 1/2 teaspoon
- baking powder 1/2 teaspoon
- salty and sweet
- roast
- an hour
- ordinary
Steps for Black-sesame salty biscuits
1
Put the black sesame seeds into a frying pan and stir-fry them. The fried sesame seeds will be more fragrant when making biscuits. (You don't need to put in oil, just stir-fry directly. You can turn off the heat when you hear a slight crackling sound to avoid frying.)
2
A collection of main raw materials, very simple ingredients!
3
After mixing the low-gluten flour, baking powder, and salt, sieve it into a large bowl. The main effect is to make the flour fluffy and free from small grains.
4
Add softened butter and fine sugar to the flour, rub well with your hands to form coarse corn flour, as shown in the picture.
5
Add beaten eggs and milk.
6
Knead dough with your hands. Due to the different water absorption properties of flour, you can slowly add milk until blended into a soft dough. Junzhi's original prescription used 20g of milk, and I used 25g.
7
Pour in the stir-fried black sesame seeds and continue to knead for 1 minute to evenly separate the black sesame seeds.
8
Cover the kneaded dough with plastic wrap, and let it rest for half an hour to relax for easy rolling out.
9
Apply a little low-gluten flour to the chopping board, and roll out the dough into a rectangle with a thickness of about 0.2 cm. (Roll out the dough as thin as possible, because the baking powder is added, and the biscuits will expand when baked later.) Use a roller knife or a sharper knife to cut off the extra corners and make them into a rectangular dough.
10
Cut the dough into small squares of about 3.5cm, knead the remaining corners again into dough, relax and roll it into dough again, and then cut it into small squares. (I cut a plate of about 2cm and found that the dough would become thicker after cutting, so I recommended cutting it a little larger. The second plate cut about 3.5cm)
11
Lay tin foil on the baking sheet, and evenly spread the small pieces of dough on the baking sheet, leaving a certain spacing. Preheat the oven at 180 degrees for 5 minutes, place the baking sheet in the middle layer, and bake for 10 minutes. Remove, turn the baking sheet in a circle, put in again and continue baking for 5 minutes to prevent some cookies from being burnt and some are not yet cooked.
12
Bake until the surface of the biscuits is golden brown. Be sure to stay next to the oven for the last 2 minutes to prevent them from being burnt!
13
The plate with the larger dough sheet is also baked, and this plate is a little thinner.
14
Eat it hot and it is very crispy. After cooling, put it into a sealed jar. It is good as a snack.Black-sesame salty biscuits Make Tips
1. Roll out the dough sheet as thin as possible. Due to the left and right of the baking powder, it will expand and become thicker when baking, which will affect the taste. 2. My finished product was a little too dry. I felt that I should add more butter or milk to it would be better. I will continue to experiment next time.