Obsessed with These Small Sesame Crackers – Easy Recipe for Kids!
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 little one recently became obsessed with it, and I've made several batches without enough to eat, always nagging me to make more.
Actually, its ingredients and method are very simple, even 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 home kitchen: eggs, white sugar, low-gluten flour, vegetable oil, and sesame seeds.
Ingredients:Egg white 160g (approximately 4 eggs), white sugar 80g, low-gluten flour 45g, cornstarch 15g, vegetable oil (or corn oil) 50g, black sesame 60g.
The stated quantity can make 4 plates.Learn the 30-piece non-stick macaroon baking pan from Chef 30. If you don’t have a mold, you can also use high-temperature oilcloth, silicone mat, or the baking pan itself with silicone paper. The size and shape are not as neat as making with a pan, other impacts are not significant.
Method:
1. Preheat the oven, upper and lower heat 170 degrees Celsius for 10 minutes. While preparing the batter: Pour all the white sugar into the egg white and stir several times until the sugar is completely melted and there are no granules.
Small tips:“You can use egg whites directly from the refrigerated egg. No need to beat the egg whites, just stir well.”
2. Mix low-gluten flour and cornstarch evenly, pour it into the egg white mixture and stir well, then sift it.
Small tips:“Adding starch makes the small cookies more crispy. Sifting removes clumps and makes the batter smoother.”
3. Pour in vegetable oil and black sesame seeds, stir well, and the batter is ready.
Small tips:“You can replace vegetable oil with corn oil. Don’t use soybean oil or peanut oil, which have a strong odor. You can also use melted butter instead.”
4. Use a small spoon to scoop the batter onto the non-stick baking pan, a spoonful of batter is about enough to fill two sheets.
Small tips:“Don't be greedy with the batter. If the mold is not circular in the middle, you can lightly brush the spoon bottom. You can also gently shake the pan, the batter is thin and will spread evenly.”
5. Put the baking pan in the middle layer of the oven, upper and lower heat 160 degrees Celsius, heat convection 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 pans, silicone mats, and oilcloth, when baking, observe the color of the cookies and adjust the time and temperature accordingly. But don’t set the temperature too low, or the moisture in the egg white will evaporate, and the cookie core will become soft and not crispy.”
6. Take out the baking pan after baking, first place it on a wire rack to cool, then demold.
Small tips:“When demolding, don’t just try it simply and forcefully, it will crush the crispy cookie. Don’t simply cool it down.”
Demolding method:“If I use a metal pan, press the edge of a sesame cracker with my finger, rotate it gently, and you can take it out completely. If you use a soft oilcloth or silicone mat, just tear it open from the bottom.”
About storage:“After the cookies are completely cooled, seal them to prevent moisture absorption. They can be stored at room temperature for half a month.”
The above is the delicious ‘Sesame Cracker” recipe. The method is simple and has no 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 get more original food articles, each of which is made by me, photographed and written, your collection, forwarding and comments are all my encouragement, thank you.”
