Butterfly sesame cake
Today, this cookie is beautiful and delicious. You can also try it ~
Recipe Recommendations
- unsalted butter 60g
- low-gluten flour 150g
- corn starch 10g
- powdered sugar 55g
- protein 25g
- vanilla extract 1/4 teaspoon
- baking powder 1/4g
- sweetening
- baking
- several hours
- ordinary
Steps for Butterfly sesame cake
1
Injecting: Mix black sesame powder and powdered sugar well and set aside.
2
After unsalted butter is softened at room temperature, add powdered sugar and mix well.
3
Beat evenly with a blender.
4
Add egg whites and vanilla extract respectively, and quickly beat with a blender to form a uniform cream paste.
5
Sieve in flour, baking powder and corn starch together.
6
Use a rubber spatula to mix the dough in irregular directions to form a uniform dough.
7
Wrap the dough in plastic wrap, first push the dough away with your hands to form a rectangle, and then use a rolling pin to roll a sheet about 30 cm long and 20 cm wide.
8
Spread the filling evenly on the surface of the dough and press tightly with your hands.
9
Pull up the plastic wrap with your hands and gently roll up the dough to 1/2.
10
Wrap the rolled dough in plastic wrap, refrigerate for about 2 hours, set, and then cut into slices about 0.8 cm thick.
11
After preheating the oven, bake over high and low heat at 170 degrees for about 20 minutes. After turning off the heat, continue to simmer with remaining heat for 10 minutes.
12
Beautiful and delicious cookies.