Black Sesame Biscuits 黑芝麻饼
When I saw some blogger friends shared their beautiful Moonlight Biscuit pictures on Facebook, I too wanted to give this a try as I’ve never tasted it before. After googling for the recipes online, I notice that the preparation is quite simple with koh fen (cooked glutinous rice flour), icing sugar, shortening and water. But I was a little hesitant whether I should share this post with you after trying out the recipe with two mistakes that I had made. Firstly my moonlight biscuit is not white because I had added too much black sesame powder in it. That was why I named it as Black Sesame Biscuits … sounds hilarious, huh ? Secondly my Black Sesame Biscuits are crumbly but not hard even though I air dried them at room temperature for three days. Can someone tell me where I went wrong? The biscuit is grainy and bland and it is usually sold during the Mid-Autumn Festival as a prayer offering.
Black Sesame Biscuits
The biscuit is grainy and bland and it is usually sold during the Mid-Autumn Festival as a prayer offering
Ingredients
- 300 g koh fen - cooked glutinous rice flour
- 1.5 tbsp black sesame powder
- 140 g icing sugar - sifted
- 90 g crisco shortening
- 60 ml room temperature water
Instructions
- Mix together Koh fun, icing sugar and shortening like crumbs.
- Gradually pour in water until it can be formed into a ball.
- Spoon 4 tablespoons (about 45g) into mould and press tightly with the back of the spoon.
- Use firm pressure to pump a few times, then stamp out biscuits.
- Dry naturally in a well ventilated place for at least two days.
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黑芝麻饼
最近在FB看到网友做了很好看的洁白如月的月光饼，据说这种是一款很古早的月饼。自己没吃过就想动手试试看。上网查看了别人的食谱觉得材料还蛮简单的。怎么知道我的月光饼变了黑芝麻饼，一点月光的感觉都没有。。黑芝麻粉放得太多了啦，灰灰的。。真的好好笑! 😛 饼干放了3天虽然还很完整，但感觉饼是蛮松的。也不确定这样是做对的吗？
- 材料：
- 300g糕粉
- 1.5汤匙 黑芝麻粉
- 140g糖粉（过筛）
- 90g白油
- 60ml 开水
做法：
- 糕粉、糖粉和白油拌匀成面包糠.
- 慢慢加入水拌匀成团。
- 舀入4汤匙（约45克）混合物到摸具里，用汤匙压实。
- 然后倒扣，用力的把馅挤压几次才脱模。
- 放在通风处，自然干后便可收好（至少2天）。
食谱来至于这里
