Cookies are the first step in baking, but this time I learned something I hadn't noticed before, that the operation of cookie dough should be more hands-on.

WHAT YOU NEED

Ingredients

120 grams of unsalted butter
3 grams of salt
1 g of black pepper
100 grams of cream
Low powder 200 grams
50 grams of cooked white sesame
50 grams of cooked black sesame
A moderate amount of granular sea salt (5-6 grams of salt in the dough if no sea salt is applied to the surface before baking)

How TO MADE Salted sesame biscuits

Steps 1 to 4

1. Cut the butter into small pieces and soften it to room temperature.

2. (In winter, heat and soften directly on the smallest gas fire.)

3. After the butter is made into a paste by hand, it is first mixed with salt and pepper, then mixed with light cream to blend, and finally added low-flour and black and white sesame.

4. (Light cream can be added gradually back to room temperature.)

Steps 5 to 8

5. I took it straight out of the refrigerator and poured it three times, hanging the mixer on the smallest gas fire.

6. Mix the powder with a scraper or a scraper, then slowly turn the stirring pot, press the dough with a scraper, and squeeze it from the inside out.

7. (Coughing, that's the new knowledge point I was talking about earlier.)

8. This method of friction can be used to evenly mix all the materials to make a soft dough, such as elongated or rounded, etc., which will not crack or break during subsequent dough shaping.

9. In this regard, I've never noticed this before when I've been working, so when I've been making some shaped cookies like Mifi card cookies, there's a crack in the skin.

10. This time, with this kind of treatment, the cutting time is very good.

11. Mix the dough until it is sticky, when the surface of the scraper is not sticky, divide it into two parts, freeze for 20 minutes, let the dough harden slightly and remove the dough.

12. First, the dough is arranged in a cylindrical shape of about 20 cm, then pressed with the palm of the hand into a long flat shape of 22 x 7 cm, frozen for at least 30 minutes until hard.

13. Cut it into small pieces of 0.6 cm and put it on a grill.

14. Use your fingers to squeeze a little bit of sea salt on the surface of the biscuit.

15. 160 degrees, middle layer, 20-25 minutes.

16. The workers

Handy cooking tips

　　The amount of salt used in baking cannot be compared to sugar, just a little bit will be noticeable, so you should be especially careful when applying sea salt, as long as there is a little bit on the surface.My sea salt is still bought for making Fokasha bread, and the difference from ordinary table salt is that it has a sweet aftertaste.