Black sesame egg tile biscuits An irresistible baby snack
Ingredients
- Egg liquid 100g
- Cake flour 50g
- White sugar 15 grams
- Vegetable oil 20g
- Black sesame seeds 5 grams
Steps
1. Crack the eggs into a basin, add vegetable oil and white sugar, and stir with an egg beater. I used wood-fired eggs, which are relatively small. The egg liquid of three eggs is only 100 grams.
2. The purpose of stirring is to break up the eggs and melt the sugar. There is no need to beat the eggs, so the stirring does not need to be so intense. As long as the eggs are beaten evenly and the sugar is melted, it is enough. .
3. Pour the weighed low-gluten flour into the egg liquid. There is no need to sift in the low-gluten flour, you can just pour it in directly. Use the egg beater to stir back and forth in a zigzag or random direction.
4. It will soon be stirred into a smooth and delicate egg batter, which will form a smooth line when picked up, and the lines will disappear in about 2-3 seconds when dropped into the basin.
5. Pour black sesame seeds into the mixed egg batter.
6. Reprint evenly.
7. The final state of the egg batter should be a batter that has a certain fluidity, but should not be too thin. It must be fluid for easier squeezing, and it must not be too thin to prevent it from being extruded out of shape. Biscuits cannot be made if it flows everywhere like water.
8. Prepare a piping bag and a round piping nozzle. The piping nozzle should not be too big, otherwise it will be difficult to operate. If the piping nozzle is too big, the egg paste will be like a surging river. interception. It's better to control it a little smaller, just so that the black sesame seeds in the egg paste can pass through smoothly.
9. After filling the egg batter, start squeezing. To be precise, there is no need to squeeze at all. The egg batter will flow out by itself. When it reaches the size you want, lift it up and continue to the next one. It should be noted that you must leave enough distance between each cookie, otherwise the egg batter will be spread out. The other thing is to use a non-stick baking pan or use a non-stick oil cloth. Oil paper is also theoretically possible., but haven’t tried it specifically.
10. All squeezed.
11. Preheat the oven to 180 degrees in advance. When the egg batter is mixed, you can start to preheat the oven. Once the oven is preheated, the baking tray is also packed. Place on the middle layer and bake at 180 degrees with upper and lower heat.
12. After 2-3 minutes, the surface of the egg biscuits will no longer be shiny, but will start to dry.
13. After a while, the contact area between the biscuits and the baking sheet will rise slightly. Because the edge is the first to ripen.
14. About 10 minutes, the circle around the biscuit will start to get a little color.
15. In 15 minutes, the biscuits will be completely cooked, and the edge will have turned a very beautiful golden color. At this time, they can be taken out of the oven. When I baked this time, I placed the baking pan on the middle and lower layers, which was relatively close to the bottom fire. The biscuits curled up during the baking process, and each one looked like a tile.
16. After taking it out of the oven, let it cool before eating.
17. Let me take some beautiful photos before eating.
18. The color is golden and the egg fragrance is rich. It is different from the real ingredients made by yourself.
19. Look, before I finished taking the photo, a little hand from the side stretched out. I really couldn’t bear it.Lived.
20. Look, one after another, they keep eating. The final result is that the photos are taken and the cookies are almost finished.
Tips
- 1. The weight of the egg liquid is 100 grams, which is the weight after shelling.
- 2. It is best to use vegetable oil that has no special smell.
- 3. The ratio of egg liquid to cake flour is not necessarily 2:1, because the ratio of egg white to egg yolk in each egg is different. Same, so don’t get hung up on specific numbers, but look at the state of the egg batter.
- 4. Preheat the oven to 180 degrees in advance and bake for 15 minutes. Each oven has different temperaments, and your oven may not necessarily last 15 minutes. As long as the edges turn golden, it's ready to be baked.
- 5. The cookies just out of the oven are not completely crispy yetYes, it will become crispy after cooling.
