Cooking Steps

1. 

   Step1:First pour the high sugar resistant yeast into a warm milk bowl. Mix well with a spoon before use. Warm tips. Milk should not be too hot. It's easy to burn yeast. A little warm is O

2. 

   Step2:Then pour the low gluten flour, sugar, salt and baking soda into a large basin. Simply mix them with chopsticks

3. 

   Step3:Then pour the milk yeast liquid and corn oil into the flour pot. Use chopsticks to stir them into flocs. Here corn oil can also be replaced by butte

4. 

   Step4:Knead it into a smooth dough, then add black sesame seeds. Continue to knead it with your hands. After kneading, cover with plastic wrap and let it stand for 30 minutes. Here Black Sesame can also be replaced by chopped chives. If chopped chives are used, they must be put in the oven in advance. Low temperature 70 degrees. Dry water.

5. 

   Step5:After 30 minutes, roll the dough into a large flake shape. Make sure to roll it thin. Because the dough is added with yeast, it will expand when baking. So you can't roll it too thick. Otherwise, the baked product will be thicker and easy to affect the taste

6. 

   Step6:Then use the biscuit mold to press out the biscuit shape. After pressing, use a fork to fork some holes on the biscuit surface, as shown in the figure. If you don't have a cookie die, you can cut it into squares with a knife.

7. 

   Step7:Put oil paper on the baking tray in advance. Transfer the biscuit embryo to the baking tray. Leave it at room temperature for 10 minutes. At this time, the oven is preheated to 160 degrees and on fir

8. 

   Step8:After 10 minutes, put the biscuit embryo into the middle layer of the oven. Heat it up and down for 150 degrees. Bake for 15 minutes.

9. 

   Step9:Finished produc