One piece after another, I can’t stop - black sesame protein crackers
Overview
It’s the second time I’ve made this sesame crispy cookie. I’ve always wanted to make this kind of thin and crispy biscuit. I used a grass tile mold, but after weeding it out, in addition to the oval shape, there was also a butterfly cookie. The first time I made it, I used a butterfly cookie, and the demoulding was incomplete. Although I had this worry before buying it, I still can’t resist the cuteness of the butterfly. My current plan is to keep the butterfly cookie as a collection in the future. I was baking it while I was making it and couldn't keep watching, so I set the temperature to a low temperature. Maybe it took a long time to bake. The texture of the cookies this time was a little harder than last time, but of course, they were still delicious! The last time I set it to 180 degrees, it burned in minutes, so I had to keep an eye on it.
Tags
Ingredients
Steps
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Collection of materials. Wash the raw black sesame seeds in advance, dry them in a low temperature oven and roast them until they are half cooked.
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Soften the butter at room temperature, add pure icing sugar, and beat until the color turns white
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Add the egg whites in small amounts several times, beating well each time before adding the next time. As shown in the picture, it is the effect after adding all the egg whites (whip the egg whites in advance, otherwise it will be easy to pour too much in at once when adding the egg whites, causing the water and oil to separate).
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Add sifted low-gluten flour and stir until there is no dry flour
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Pour in the black sesame seeds prepared in advance
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Mix well
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Spread the batter into the tile mold with a spatula, and scrape off the excess batter with a spatula
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Then hold down the oil paper and slowly peel off the tile mold. Very relaxing.
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The second level of the oven, 145 degrees, about 17 minutes. Watch next to the oven for the next few minutes to avoid burning.
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Out of the oven.
