Shallots and sesame biscuits
By LucasSchoen
This time I made it with cooking oil. The salty ones will be crispy if they are golden, but they can't be rolled because they will harden on the baking sheet. If you roll it up, it won't be very crisp. I should use less oil when making this cake, because when I bake it, the oil comes out of the baking sheet. Oh, my God... What a mess.
Recipe Recommendations
- edible oil 50 grams
- wheat flour 50 grams
- eggs of 2
- sesame appropriate amount
- onion appropriate amount
- salt appropriate amount
Steps for Shallots and sesame biscuits
1
Material drawings.
2
Beat the eggs into a bowl, beat them up, and add appropriate amount of salt. Beat well in oil, add egg mixture in 3 times and beat well.
3
Add flour and stir well.
4
Add sesame seeds and mix well.
5
Add chopped green onion.
6
Stir well.
7
Heat both sides of the mold, pour in a large spoonful of batter, button the mold, and heat both sides evenly
8
Heat until desired golden yellow color.
9
It's crispy when you take it off the baking sheet.