Everyone's Kitchen Material, Mix It Up, Make a Plate in 10 Minutes, Crispy and Delicious Snacks
Round and tiny sesame cracker, it's fragrant and crispy, the more you chew, the more fragrant it becomes, and you can't stop eating it once you start. My kids recently became addicted to it, and I've made several batches without enough to satisfy them, and they keep asking me to make more.
Actually, its ingredients and methods are very simple, and beginners can make a plate in 10 minutes, and it doesn't need any pastry additives. It only uses ingredients that are commonly found in every kitchen: eggs, white sugar, flour, vegetable oil, and sesame.
Ingredients:Egg whites 160g (about 4 eggs), white sugar 80g, low-gluten flour 45g, corn starch 15g, salad oil (or corn oil) 50g, white sesame 60g.
The amount marked can make 4 platesLearn the 30-piece non-stick macaron baking pan from Chef 30. If you don't have a mold, you can also use high-temperature oil paper, silicone mats, or the baking pan itself with silicone paper. The size and shape are not as neat as using a baking pan, other effects don't matter much.
Method:
1. Preheat the oven, upper and lower heat 170 degrees for 10 minutes. While another side prepares the batter: Pour all the white sugar into the egg whites and stir a few times until the sugar is completely melted and there are no granules.
Small tips:: You can directly use egg whites taken from eggs refrigerated in the refrigerator. No need to whip the egg whites, just stir them evenly.
2. Mix low-gluten flour and corn starch evenly, pour it into the egg whites mentioned in step 1, stir evenly, and then sift it.
Small tips:: Adding starch can make the small cookies more crispy. Sifting can remove clumps and make the batter more delicate.
3. Pour in salad oil and sesame seeds, stir evenly, and the batter is ready.
Small tips:: Salad oil can be replaced with corn oil, and it's best not to use oils with strong odors such as soybean oil or peanut oil. You can also replace it with melted butter.
4. Use a small spoon to scoop the batter onto the non-stick baking sheet, one spoonful of batter is enough to fill two sheets.
Small tips:: Don't be greedy when scooping the batter. If the mold is not full, you can gently touch the center of the circular mold with a spoon. You can also gently shake the baking sheet, the batter is thin, and it will spread evenly.
5. Put the baking sheet in the middle layer of the oven, upper and lower heat 160 degrees, preheat for 4 minutes, then bake for about 5 minutes.
Small tips:: Because the actual oven temperature varies depending on the oven, and the heat conduction of metal baking pans, silicone mats, and oil paper is different, when baking, observe the color of the cookies and adjust the time and temperature accordingly. But don't set the temperature too low, otherwise the moisture in the egg whites will evaporate, and the cookie core will become soft and not crispy.
6. Take out the baking sheet after baking, first place it on a cooling rack to cool, and then demold.
Small tips:: When demolding, it's easy to stick when it's hot. Don't just carelessly demold it when it's cool, or it will break the crispy cookies.
Demolding method:: If it's a metal baking pan like mine, press on the edge of a sesame cracker with your finger, rotate it gently, and you can get it completely; if it's a soft oil paper or silicone mat, just tear it off from the bottom.
About storage:After the cookies are completely cooled, seal them to prevent moisture absorption, and they can be stored at room temperature for half a month.
The following is a delicious 'Sesame Crispy Cookie'The method is simple and without additives, if you have time, make it for your family to eat. If you like this recipe, please give it a thumbs up, and also follow me to see more original food articles, each article is made by me, filmed and written, and your encouragement is a thumbs up, thank you.
