Black sesame crisp cakes
By KellieJacobi
People who often make bakers worry about one thing. Every time they encounter a formula that only uses egg yolks, they start to struggle with what to do with the remaining protein. For example, this egg tart formula http://blog.sina.com.cn/s/blog_6276ca590100lzxz.html uses the yolks of two eggs. What should I do with the remaining two egg whites? The sesame seed crispy cake made by the greedy monkey today used the amount of two protein proteins, no more or less, which just solved this problem.
Recipe Recommendations
- low-gluten flour 30 grams
- powdered sugar 50 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Black sesame crisp cakes
1
Weigh the ingredients, separate the egg white with an egg separator, and put the butter in hot water to melt it into a liquid state for later use.
2
Sift together low-gluten flour and powdered sugar into a larger container, add 2 egg whites and liquid butter.
3
Use a manual egg beater to stir clockwise until there are no obvious particles.
4
Add black sesame seeds and stir well (do not stir excessively), then place batter in the refrigerator to relax for 30 minutes.
5
Remove the batter, spoon a spoonful of batter, spread it on the oilpaper, and use the back of the spoon to form a round cake, not too thick.
6
Preheat the oven to 150°C, place the batter filled baking sheet into the middle layer of the oven and bake for about 15 minutes, until the surface is golden brown.Black sesame crisp cakes Make Tips
1) Since these sesame cookies are very thin, the sesame seeds cook very easily. If you use toasted sesame seeds, they will easily burn. Therefore, it is best to use raw sesame seeds. The ancients said regarding sesame, "white is superior for extracting oil, while black is better for consumption," so black ones are recommended.
2) For this pastry, it is best to use powdered sugar ground by yourself from white sugar, as commercially available bagged powdered sugar is mixed with a small amount of starch (to prevent caking) and is not pure. When processing your own powdered sugar, pay attention to weigh the white sugar according to the amount required in the recipe; grind only as much as you need, otherwise the extra powdered sugar will clump over time and be wasted.
3) The spoon used to spread the batter can be dipped slightly in water; this makes the batter easier to remove and prevents it from sticking stubbornly to the spoon. Just dip it briefly; the water must not be too much.
4) The freshly baked cookies contain moisture and are relatively soft. You can shape them by rolling them while hot, or cut them into your desired shapes. However, they will gradually harden after 30 seconds, and will form a crispy texture only after they have completely cooled.