Sesame Cookies Tutorial Recipe 奶油芝麻饼干 (中英食谱教程)
Baking Taitai
Baking Taitai
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  • 27 February 2014
  • 2 Egg Whites (about 70g) 2 tbsp Milk
  • 2 tbsp toasted black sesame seeds (toast in oven 170C for 15mins) 2 tbsp toasted white sesame seeds (toast in oven 170C for 15mins)
  • 1. Using a hand whisk, beat the butter in a stainless steel bowl till creamy. Add in the sugar, whisk rapidly until light and fluffy. 1
  • 2. Add in the egg whites slowly in 5
  • 3. Add in the sifted flour and milk, alternating twice. Use a rubber spatula to fold into the batter. (Do not over
  • 4. Divide the dough into two equal portions (about 287g per portion), fold the toasted black and white sesame seeds seperately into each portion till well combined.
  • 5. Pinch a small dough of about 15g each and roll into a ball using your palms.
  • 6. Place the dough apart neatly into the baking pan, flatten the dough by hand (thickness of about 0.3
  • 7. Put the tray into the preheated oven 160 degrees C top and bottom heat with fan (I used traditional pulsed function for my brandt oven) to bake for about 18 minutes or until the surface of the cookies are light yellow in colour. 7
  • 8. Transfer the baked cookies to a cooling rack. Cool completely before storing in an air
  • 2014



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