Ingredients: diameter 3.5cm, thick 0.8cm， 24pcs
Unsalted butter 100g
Icing sugar 70g
Salt 3g
Black sesame spread 40g
Black sesame powder 15g
Almond powder 35g
Low protein flour/super fine flour 200g
For coating:
A bit of egg white
White sesame
Method:
1. Cream the butter until light, Sieve in icing and salt and beat until combined. Gradually add in black sesame paste (2 times) and beat until combined.
2.Add in Black sesame and almond powder, beat until combined.
3. Sieve in low protein flour, stir until became a dough. Hand knead until the dough is very lightly coated all over in oil.
4. Roll into cylinder shape with 3.5cm diameter, wrap it with plastic wrap and chill it for 1 hour.
*** the dough should be very dry, you need some patience to roll it as it will break easily***
5. Take out dough from fridge, coat it with egg white, and then follow by white sesame. You may immediately slice it (around 0.8cm thick), but I would advise you to wrap it and chill it until the egg white dried, it will be easier to slice it later.
6. Preheat oven at 150c. Bake it for 25 min. Rest it in wire rac until completely cool down before keep in air tight container.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10154802560029069&set=pcb.1867271440200449&type=3
Credit: Zac Ng
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/05/complete-recipe-sesame-cookies.html
0 comments :
Post a Comment