Sesame egg yolk biscuits

Overview

The most portable snack for traveling is biscuits. Changing the soup without changing the dressing, the easiest thing to adapt is biscuits. The sesame egg yolk biscuits are based on Teacher Meng’s seaweed flakes, with almost no major changes. The seaweed turned into sesame seeds, instead of being spread into round sheets on the baking sheet, the final result turned out to be somewhat similar. . . Egg yolk round? Of course, it's not round enough, but it's enough to arouse relevant associations. . . . Just think of it as a round egg yolk, even when you eat it, you can't help but think of it. . . .

Tags

• baking
• baking powder
• butter
• cake flour
• egg yolk
• vanilla pod
• black sesame
• milk
• powdered sugar

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour butter, powdered sugar, and milk into a large bowl

   

3. 3 Cut open the vanilla pod and scrape in the seeds

   

4. 4 Sit in hot water and stir until butter melts

   

5. 5 After cooling, add egg yolk

   

6. 6 Mix well

   

7. 7 Mix low-gluten flour and baking powder and sift into the egg yolk liquid

   

8. 8 Mix in irregular directions to form a uniform batter

   

9. 9 Spoon onto baking sheet

   

10. 10 Sprinkle some black sesame seeds on the surface

    

11. 11 Put in the oven, middle layer, heat 170 degrees, lower heat 150 degrees, bake for 15 minutes

    

12. 12 The surface is golden brown and comes out of the oven