Shuangma biscuit

Shuangma biscuit

Introduction:

"In order to use the white syrup, the maltose in the original formula was replaced. I also want to see if the two can be interchanged. However, when I took out the syrup, I found that it had turned a little bit. Hesitated or continue to use, I do not know if this is the reason, and into the dough a little dry and loose. To this state, regardless of the original side, they play at will, to a revision. The final taste is similar to the previous sesame crisp ball, but it's just a biscuit with two sesame seeds. "

Production steps:

Step 1: prepare materials

Step 2: pour the syrup and oil into a bowl

Step 3: mix well

Step 4: add sugar and stir well

Step 5: add baking soda and baking powder, stir well

Step 6: pour in the flour

Step 7: mix to make dough

Step 8: divide into 10 grams of balls

Step 9: press into cake shape with moon cake mold

Step 10: put in the baking tray

Step 11: brush water on both sides and stick black sesame

Step 12: put it into the oven with 180 degree preheat, middle layer and bake for about 20 minutes

Step 13: the surface is golden, and it's out of the oven

Materials required:

Flour: 100g

Vegetable oil: 20g

Sugar: 20g

White syrup: 40g

Cooked sesame: 20g

Baking soda: 1g

Baking powder: 2G

Water: a little

Note: because the dough is relatively loose, it is not easy to form by hand or rolling with a rolling pin, so the moon cake mold is used to press the mold. This free play double hemp biscuit is much thicker than the original one.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet