Butter 140g Salt 5 grams
Powdered sugar 100 grams Whole egg liquid 110 grams
Cooked soybean flour 150g Low gluten flour 200 grams
White sesame seeds 40g
How to make soybean and sesame shortbread # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 1

Step 1

Prepare all the ingredients and weigh them. Low-gluten flour and cooked soybean flour must be sifted first. Use cooked soybean flour and cooked sesame seeds. You can buy ready-made sugar powder, or you can beat it yourself. If you beat it yourself, don't beat too much at one time. You can add a little cornstarch to prevent moisture. # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 2

Step 2

The butter is softened, not liquefied! Soften enough that you can poke holes lightly with your finger. Add the salt and butter together and mix briefly with a spatula. Then turn the electric mixer on low speed and beat it evenly to allow the salt and butter to be absorbed.# Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 3

Step 3

Add the powdered sugar in three more batches. After each addition of powdered sugar, turn on the egg beater at medium speed and beat evenly. After all the sugar and butter are absorbed, add the next batch of powdered sugar. # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 4

Step 4

This is the state after adding three times of powdered sugar. It is white in color and fluffy and feathery. # Lidong the first supplement#Soybean and sesame shortbread recipe illustration 5

Step 5

Beat the eggs and add them to the whipped butter in three batches. After each addition, turn the whisk on the lowest speed and beat the egg liquid evenly before adding the next time until all the egg liquid is added. Adding the egg liquid in batches will not easily cause the oil and water to separate. # Lidong No. 1 Bu# Illustration of how to make soybean and sesame crisp cakes 6

Step 6

After adding the egg liquid and whipping it up, the final state will not separate the oil and water at all. # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 7

Step 7

Add cooked soybean flour and half of the low-gluten flour, and mix evenly with a spatula. As long as there is no obvious dry powder, there is no need to over-stir. Add half of the low-gluten flour first for better mixing.Mix it well and it won't get sticky easily. # Lidong the first supplement#Illustration of how to make soybean and sesame crisp cakes 8

Step 8

Add the other half of the low-gluten flour and white sesame seeds. # Lidong the first supplement# Illustration of how to make soybean and sesame cakes 9

Step 9

Use a spatula to roughly mix evenly. Do not overmix. You can also wear gloves and mix evenly with your hands. # Lidong No. 1 Bu# Illustration of how to make soybean and sesame cakes 10

Step 10

The prepared biscuit batter does not stick to the spatula and has moderate hardness. # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 11

Step 11

Divide into 20g portions, roughly round and place on a baking sheet. # Lidong the first supplement# Illustration of how to make soybean and sesame shortbread 12

Step 12

Then flatten it slightly and use your hands to roughly tighten the shape.# Lidong the First Supplement#Soybean and sesame shortbread recipe illustration 13

Step 13

Take a little egg yolk and add a little water or milk, mix it and lightly brush it on the surface of the biscuit, just apply a thin layer, and then sprinkle some almond flakes for decoration. # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 14

Step 14

I used a wind stove to bake two pans at the same time, and the oven was preheated at 180 degrees in the wind stove mode, which was enough! Then put the 2 trays of biscuits into the fully preheated wind stove oven at 160 degrees for 20 minutes! Domestic open-hearth ovens can be operated at half the rate, using about 170 to 175 degrees and baking for about 18 minutes. The time and temperature are for reference only. The specific temperature and time are based on the actual conditions of each oven. # Lidong the first supplement# Illustration of how to make soybean and sesame cakes 15

Step 15

Beautiful! # Lidong the First Supplement# Illustration of how to make soybean and sesame crisp cakes 16

Step 16

It comes out of the oven and is evenly colored. After taking it out of the oven, let it cool, then seal it in a bag and store it. # Lidong the first supplement# Illustration of how to make soybean and sesame shortbreads 17

Step 17

A healthy biscuit, you can eat it as a snack if you are craving for it.# Lidong the first supplement# Illustration of how to make soybean and sesame cakes 18

Step 18

It has a very strong soybean flavor and is crispy and not greasy. # Lidong No. 1 Bu# Illustration of how to make soybean and sesame crisp cakes 19

Step 19

If you are very appetizing, come and check in together! Soybean and sesame shortbread cooking tips

The time and temperature mentioned in the recipe are for reference only. The temperature of each oven is different, and there are also big differences between wind and flat ovens. Follow the actual adjustments of your own oven. Beat the butter until it becomes white and fluffy. If the butter is not whipped properly, the biscuits will not be crisp enough.