Black sesame savory cookies
Ingredients
- Butter 60G
- Low gluten flour 120G
- Powdered sugar 30G
- Salt 3G
- Whip cream 50G
- Black sesame 10G
Steps
1. Prepare materials as shown above
2. Let the butter soften at room temperature and press it down with your fingers until you can poke a hole
3. Add sifted powdered sugar and salt to butter
4. Use a spatula to stir a few times to prevent the powder from flying everywhere
5. Then turn on the egg beater and start beating at medium to low speed
6. Beat the butter until it is white and feathery
7. Add the whipping cream in batches. The whipping cream should be at room temperature and cannot be used directly from the refrigerator. If it is winter, microwave the light cream for 10 seconds and heat it to about 40 degrees before use. The temperature should not be too high, otherwise the butter will melt. Add the whipping cream each time and beat until the cream and butter are combined, then add the next whipping cream
8. Whipped butter and whipping cream
9. Add the sifted low-gluten flour and stir with a spatula until there is no dry flour
10. Add black sesame seeds and stir for a few times
11. Put it into a piping bag with a piping nozzle and scrape it flat with a scraper
12. The next step is to squeeze the cookies
13. If the baking pan is not anti-stick, spread a layer of oil paper before squeezing
14. The texture of the squeezed cookies is obvious. If the butter is softened correctly, squeezing the cookies is very easy
15. Place in a preheated oven and bake at 160 degrees for 20-25 minutes. Pay attention to the coloring in the last five minutes. The temperature and time can be adjusted flexibly according to the temperament of your own oven
16. Put it on the drying rack after taking it out of the oven
17. When cool, you can store it in a sealed jar
18. Handmade cookies, without any additions, try to finish them within half a month
Tips
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