Cashew and meat floss sandwich biscuits
By VicentaLakin
Recipe Recommendations
- butter 60g
- low-gluten flour 150g
- high-gluten flour 50g
- soft sugar 60g
- sesame paste two spoonfuls
- eggs one
- meat floss appropriate amount
- cashew appropriate amount
- black sesame appropriate amount
- salad dressing appropriate amount
- milk fragrance
- baking
- an hour
- simple
Steps for Cashew and meat floss sandwich biscuits
1
Soften the butter at room temperature, then beat until expanded, add the soft sugar and tahini paste, and stir well.
2
Then add an egg and stir well, then sieve in the low-gluten and high-gluten flour, cut and mix evenly, showing crumpled but pinching into shape.
3
Gently form the dough, seal it with a crisper bag and place it in the refrigerator for half an hour.
4
Put the meat floss and cashew nuts into a fresh-keeping bag and crush with a rolling pin.
5
After taking out the dough, take a piece with a rolling pin and press it evenly until it is thin. Then put the meat floss, shredded cashew nuts and black sesame seeds in the middle, and then squeeze three rows of salad dressing.
6
Then cover it with a quilt from both sides, and gently pinch it with your fingers on the other sides.
7
Preheat the oven to 170 degrees, place tin foil paper on the baking sheet, gently brush the oil on the tin foil paper, put in the biscuits, and put in the oven. 25 minutes, 170 degrees, middle layer, fire on and off.