How to make black sesame shortbread cake

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  1. Mix 130 grams of corn oil + 40 grams of sugar evenly, and stir until the sugar dissolves.Crack in another egg and mix well.

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  2.Use an egg beater to beat the egg liquid evenly.

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  3.Pour 50 grams of black sesame seeds into the basin and continue to mix well.(To explain, the sesame seeds are still raw.Bake them in the oven for about 20 minutes.The raw sesame seeds will be roasted as well.It is recommended to use raw sesame seeds.You can do whatever you want)

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  4. Then sift in 270g of mixed low-gluten flour + 1g of baking powder,

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  5. Then use a spatula to mix evenly until there is no dry powder.Knead into a smooth dough, cover with plastic wrap and rest for 10 to 20 minutes to allow the oil and dough to be fully absorbed.

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  6. Divide the dough into portions, each portion is 35 grams.

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  7.Take one dough, roll it into a ball and press it into a cake embryo, and make other dough in sequence.(The dough I made today was a bit thin.It would be better if it were thicker.It will be too crispy when baked, and a thicker one will not break easily)

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  8.Use a fork to add a few strokes to the cake to create patterns.You can also use it without it.Preheat the oven to 160 degrees, put it in the oven, bake at 160 degrees, and bake for 20 minutes.The color will drop by 10 degrees in the last few minutes.Keep an eye on it while baking, as oven temperatures vary, so adjust according to your own oven.

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  9. Take out the baking pan when the time is up, the color is OK.

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  10.It is very crispy, it can be said that it is crispy.

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  11.Picture of the finished product.

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  12. Bake until the edges of the cake are slightly golden.Isn’t this very tempting? Now, don't overcook it, it will be crispy and fragrant.