These cookies are rich in black sesame flavor and have a delightful texture. After baking, it is recommended to seal them and let the cookies rest to enhance the aroma of black sesame and butter. They taste even better the next day.
"Little Volcano" ⛰️ Rich Triple Black Sesame Snow Cookies || The ingredients of this cookie are very simple, and the operation is very fast. After baking, it is recommended to seal it and let...
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Soften butter at room temperature.
Take 10 grams of black sesame seeds and 10 grams of low-gluten flour, and crush them with a food processor.
Add butter and powdered sugar and beat at low speed until the powdered sugar melts and the butter turns slightly white.
Add the chopped sesame seeds and the remaining 15 grams of whole black sesame seeds, and stir slightly.
Sift in the remaining 40 grams of low-gluten flour, stir evenly with a spatula, knead into a ball with your hands, and refrigerate for a while before shaping.
Take about 10 grams of dough each, pinch it tightly with your hands, and shape it into a cylinder with a height of about 2 cm. Press the surface of the cylinder flat and put it in the refrigerator for half an hour.
Bake in the oven at 150 degrees for about 30 to 40 minutes.
After baking, let cool until hand warm, then coat with black sesame snow powder.
Put the cooked black sesame, powdered sugar, and milk powder in a food processor and grind them evenly.
Add the biscuits and shake them gently to coat them with snow powder.
This dough is relatively loose due to the addition of black sesame seeds. When shaping, try to pinch it as tightly as possible and shape it into a cylinder of about 2 cm or slightly higher. Press the surface of the cylinder flat before baking.
Refrigeration for a period of time can make the baked shape look better and more like a mountain. The refrigeration time in my case was a bit short and the finished product was a bit short.
You can also shape it into any shape you like, such as a ball or a square, and then shape the cookies according to the shape.
Adjust the baking time by adjusting the size and height of the biscuits. If the biscuits are thicker and thicker, the baking time will be longer. If the biscuits are small and thin, the baking time will be shorter.
How can I store Little Volcano Rich Triple Black Sesame Snow Cookies to maintain their freshness?
To keep your Little Volcano Rich Triple Black Sesame Snow Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. For longer storage, consider freezing them. Just make sure to separate layers with parchment paper to prevent sticking.
What are some good substitutions for ingredients in the black sesame snow cookies recipe?
If you don't have low-gluten flour, you can substitute it with all-purpose flour, but the texture may vary slightly. For a dairy-free option, use a plant-based butter alternative. You can also replace powdered sugar with coconut sugar or a sugar substitute, but this may alter the flavor and texture.
Can I make Little Volcano Rich Triple Black Sesame Snow Cookies gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free flour blend instead of low-gluten flour. Just ensure that the blend you choose is suitable for baking to achieve the best texture and flavor.
What is the best way to enhance the flavor of black sesame in these cookies?
To enhance the flavor of black sesame in your cookies, consider toasting the black sesame seeds lightly before using them. This will bring out their nutty aroma and deepen the flavor profile of your cookies.
What can I pair with Little Volcano Rich Triple Black Sesame Snow Cookies for a delightful dessert experience?
These cookies pair wonderfully with a cup of green tea or a glass of milk. You can also serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent treat.
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