Coconut sesame biscuits

This afternoon, I was going to run to buy some flour to make cakes, but the rain was so heavy 😥, I stopped typing this cake until it was dry. hic.

Coconut sesame biscuits, (it’s not really salty, it’s just that it has salt, even if there’s more sugar, it still tastes like salt, not bored, hihi), this recipe I learned the ingredients of Ms. Ti on fb Pho cake and baking tools, and the way to do it is after a few times I concluded the fastest way, hehe. If 10 people eat this cake, 9 people will love it, why soooooo? Because she’s so fragrant, so crunchy, but she’s not sick, hehehe.

Delicious cakes are quick to make to crave, but less lazy to make again.
How to make her:
Material

Wheat flour: 90g
Cornmeal: 30g
Powdered sugar: 50g (original ct used brown sugar, but after 1 failed attempt because the brown sugar is too big, it can’t be beaten either way, making the finished cake not crispy and easy to break, so I substituted it with sugar) If you use a machine, you can use fine granulated sugar, if you’re lazy to wash the machine and use your hands like me, you can use powdered sugar for me. Hihi)
Baking power: 1g
Baking soda: 1g
Salt: 3g
Black sesame: 10gr + White sesame: 10gr (2 types for beauty, one type, it’s ok to remove 20gr, it’s ok to use chia seeds, but it loses the sesame smell 😂 it’s no longer a coconut sesame cake 😂)
Unsalted butter: 40g (to soften to room temperature, don’t let it melt, I use TH or anchor, just plain butter is fine, 😂)
Fresh milk or coconut milk : 10g
Whipping cream: 20g (if not, the fresh milk will increase by 20g)
Vanilla: 2 tubes of powdered vanilla or a few drops of essence, too hard to ignore, no hips :P, the smell of sesame coconut is enough 🤣
Desiccated coconut: 10g (fine as powder, not fiber, if you have fiber, use a blender to grind it).
Making:

Step 1: Sift flour + corn flour + salt + Baking power + Baking soda into a bowl, mix well, set aside.

Step 2: Put the softened butter and sugar in a clean bowl, use a spatula to mix until fully incorporated, (or use a whisk at medium speed to melt the sugar if using granulated sugar.) Then sift the flour mixture. In step 1, use a spatula to mix well.

Step 3: Put milk (coconut milk), whip, vanilla (if any) into the bowl of flour just finished mixing in step 2, use a whisk to continue mixing. Hihi. Then add all the sesame and desiccated coconut and mix well this time, you will have a discrete mixture like this.
Step 4: Use your hands to knead the dough for about 20 seconds, for the dough to form a lump.

Then spread the dough out onto a piece of parchment paper the size of a baking tray, cover with another sheet of parchment paper, then use a rolling pin to roll it to 1-2mm thin. The thinner the crispier.

Use a serrated knife (I use that kind of carrot cutter with waves, hehe) and press to cut it into a square or triangle as you like, or use a cutter to press the shape.

Step 5: After rolling out the dough, remove the top sheet of parchment paper, line it on a baking tray, (reuse the parchment paper to avoid waste, hic). Gently transfer the cake to the baking tray, because the thin cake is easy to break, use a thin piece of plastic to support one end and then lift it up slightly. (I use the plastic scraper in the set of 3 plastic scrapers). Place each cake about 0.5 cm apart, not too close together. Use a toothpick or fork to poke holes in the cake (like a hole in an afc cake) if you like (it will make it crispier).
Bake:

Turn on the oven at 160-170 degrees before 10-15 minutes to stabilize the heat.

Before shaping, turn on the oven to medium,
After shaping, the oven is just hot enough, ting ting =)), we put the cake tray in the oven at 160-170 degrees, 10-15 minutes or until the cake is cooked. The thinner the cake, the quicker it bakes. Let the cake turn slightly yellow, then turn off the oven, don’t be too yellow, because there is still the following step. Hehe.

After the cake is done, DO NOT take the cake out of the oven, but let it cool in the oven, it will help the cake more crispy. I usually leave it for about 40 minutes, then take it out and let it cool down for another 20 minutes to cool completely and store it.

Complete! The finished product is crunchy, slightly salty and sweet, fragrant with coconut sesame.

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