Sesame Seed Cookies - Photo Recipe on Mcooker: Best Recipes

Sesame cookies

Category: Culinary recipes

Kitchen: chinese

Ingredients
For the test:
premium wheat flour	470 g
salt	13 g
hot water T = 90^aboutFROM	100 ml
the water is cold	200 ml
vegetable oil	20 ml
For the layer:
premium wheat flour	160 g
vegetable oil	80 ml
For the sweet option:
sugar	7 tsp
For finishing:
white sesame seeds

Cooking method

Add salt to the flour, stir, pour in hot water, stir with chopsticks.
Add cold water and knead the dough. In addition, I added about 20-30 g of flour.
At the end of kneading, add vegetable oil and continue kneading the dough until smooth.
Cover the bowl with plastic wrap and let sit for 30 minutes.

To prepare the interlayer, add flour to the butter, mix and fry over low heat, stirring constantly, until golden yellow. When preparing, I added about 30-40 ml of vegetable oil. Turn off heat and transfer mixture to a plate.

Fill the sesame seeds with enough water for 10 minutes, then drain the water.

Lubricate a work surface with 20 ml vegetable oil and roll out the dough into a rectangle. Spread the layer over the entire surface. Roll the dough into a roll and cut it into small pieces weighing about 70 g.

For a sweet cookie option.
Stretch the workpiece slightly and connect the edges of the cuts, put the workpiece on the work surface and easily stretch the workpiece into a circle, pour 1 tsp in the center. sugar and secure the edges in a knot, carefully sealing the seam. Dip the workpiece smooth side into sesame seeds, transfer to a work surface and press down with your palm.
Turn the workpiece over with the sesame seeds up and roll it out with a rolling pin into a circle slightly less than 5 mm thick. Repeat for the remaining 6 pieces of dough.
For salty biscuits.
Seal the edges of the slices at the workpiece, roll into a rectangle, roll up, seal the seam. Unfold the roll with the narrow side facing you and roll it back into a rectangle, roll it up.

Dip the smooth side of the roll into the sesame seeds, transfer to a work surface and press down with your palm. Turn the workpiece over with sesame seeds up, roll it out slightly across the width, then turn the workpiece over and roll it into a rectangle.

Transfer the pieces to a baking sheet and bake at T = 250^aboutFrom 8 minutes, if necessary, after the first 4 minutes, unfold the baking sheet and reduce the heat to 180^aboutC. I baked the first 6 minutes at about 240^aboutC, as soon as the workpieces have increased in size and leveled off - reduced the heating to the recommended 180^aboutC and about 3 more minutes until fully cooked.

A slice of sweet and savory cookies.

After baking, cut the salted cookies with scissors and add any filling. For the filling with large ingredients, a side cut is preferable; for chopped ingredients, a cut is made in the middle, dividing the cookies into two parts. Good for breakfast or for a snack during the day.