How To make Sesame Cookies (Banh Me)
3/4 c Toasted sesame seeds
2 1/4 c All purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/2 c Vegtable shortening
1 c Sugar
2 Eggs
1 ts Vanilla
Extra flour for dusting Egg yolk + 1 t water 1. Preheat oven to 350 degrees, line 2 cookie sheets with parchment 2.
Grind 1/2 c toasted sesame seeds, save remaining for garnish 3. Combine ground seeds, sifted flour, baking powder and baking soda. 4. In a mixing bowl, cream shotening and sugar, until fluffy 5. Add
eggs one at a time, beat after each egg until again fluffy 6. Add vanilla, then add dry ingredients, a little at a time, mix well 7. Dust a pastry board or work surface,with flour, knead the dough until it forms a smooth ball 8. Form cookies by rolling 1 T dough into a ball, flatten slightly, place cookies 2" a part, place in freezer for 20 min 9. Brush cookies with egg wash then gently press in the reserved sesame seeds 10. Bake at 350 degrees, for 15-20 min until lightly brown 11. Remove from pan and cool. Enjoy Dgeign. -----
How To make Sesame Cookies (Banh Me)'s Videos
3-Ingredient Butter Cookies Recipe
Learn how to make the easiest butter cookies with only 3 ingredients that you already have. These butter cookies are so delicious and they melt in your mouth! This recipe is super easy and anyone can make it at home.
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Full written and printable recipe:
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Makes about 25 cookies
Ingredients:
1 cup (230g) Butter, softened
2 cups (250g) Flour
2/3 cup (85g) Powdered sugar
Optional additions:
Vanilla extract
Salt
Sugar for coating
Directions:
1. Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.
2. In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour
3. 2 ways to shape the cookies:
A. Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).
B. Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.
4. Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.
5. Allow to cool.
Notes:
• Cookies can be stored in an airtight container up to 3 days.
• If the cookies are too soft, refrigerate for 30 minutes before baking
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Cách làm BÁNH QUY MÈ béo ngậy thơm ngon ai cũng đều thích | Sesame Cookies
Bánh quy mè vừa thơm vừa giòn vừa béo, nguyên liệu đơn giản, cách làm nhanh và dễ, mời các bạn cùng vào bếp với Quỳnh Nhi nha.
Nguyên liệu
100gr bơ lạt mềm (soft unsalted butter)
100gr đường bột (sugar powder)
1 trứng gà (egg)
150gr bột mì đa dụng ( all-purpose flour)
20gr tinh bột bắp (corn starch)
2gr bột nở (baking powder)
2gr muối (salt)
60gr nước cốt dừa (coconut cream)
120gr mè trắng (white sesame)
Baking 170 C : 10-12 minutes
100 C : 5-7 minutes
Baking time may vary depending on the type and accuracy of your oven
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Bánh quy vừng vòng | Sesame cookies
Trong video này mình chia sẻ với các bạn cách làm món bánh quy vòng vừng. Bánh làm siêu nhanh, đơn giản, ngon mà lại để được lâu. Các bạn có thể thử làm món bánh này cho dịp lễ tết sắp tới nhé.
NGUYÊN LIỆU
Bánh quy vòng vừng (Sesame cookies)
Cho khoảng 40 bánh:
60g bơ nhạt động vật (60g unsalted butter)
Một xíu muối (A pinch of salt)
30g đường (30g caster sugar)
1 lòng trắng trứng (1 egg white)
1/2 thìa cà phê tinh chất vani (1/2 tsp vanilla extract)
65g bột mì đa dụng (65g all-purpose flour)
30g vừng trắng (30g sesame seeds)
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[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
[No Yeast! No Oven] Super Fluffy and Crispy! I can't stop repeating this! Perfect for Breakfast
* Ingredients
300g (2 cups) All purpose flour
6g (1.5 tsp) Baking powder
2g (1/2 tsp) Baking soda
3g (1/2 tsp) Salt
1pc (55 g) Large Egg
15g (1 tbsp) Unsalted butter
130g (0.55 cup) Water
Oil temperature 190°C (375°F) --200°C (390°F)
Important tips
1. Because the baking powder will react when it meets hot water, so the water must be cold water.
2. After 10 minutes resting, knead and fold the dough to get a smooth surface. Shape the dough then rest at room temperature for 4 hours or keep it in the refrigerator overnight.
3. Make sure to sprinkle more flour on the mat to prevent sticking, roll it into a long strip and cut it into strips about 2.5-3cm wide.
4. Dip chopsticks in water and draw a line in the middle to make the middle stick together well. The sides should be separated to make the fried donuts look good.
5. The oil temperature control at 190 ° C (375 ° F) - 200 ° C (390 ° F), frying at high temperature
6. After the donuts float up, you should keep turning them over. When they are set and no longer expand, then do not turn them over and let them fry for a little longer on one side and then turn them over and fry the other side. In this way, the donuts will be more crispy. The butter in the dough can also makes the donuts more crispy.
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【Bếp Cô Mễ】 White Sesame Cracker / 白ごまクラッカー / Bánh đa mè trắng | Kome Co., Ltd
Cách làm BÁNH CAM & BÁNH RÁN MẬT - SESAME BALLS recipe
(English & Tiếng Việt) In this video, I'm sharing with you how to make SESAME BALLS with caramel coating. They are among the most popular street foods in Vietnam, which have crispy yet chewy and soft dough and tender yellow bean filling.
My blog (in English):
If you like this video, you may also want to check these following tutorials
1. SAVOURY GLUTINOUS RICE BALLS - Bánh rán mặn
2. HONEY COMB CAKE (BIKA AMBON) - Bánh bò nướng
3. DURIAN CREPE CAKE - Bánh crepe sầu riêng
4. ICE CREAM MOCHI - Mochi kem trà xanh
5. COFFEE CREAM JELLO - Rau câu Flan cà phê
6. FLAN/ CREME CARAMEL - Cách làm bánh Flan
INGREDIENTS (makes 20 mini rice balls)
A. Dough
100 g glutinous rice flour
15 g rice flour
30 - 35 g sweet potato (boiled and smashed)
50 - 100 ml warm water (40 - 50 degrees C)
B. Filling
70 gram mung beans/ yellow beans
20 - 25 g sugar to taste
30 g coconut oil (or normal cooking oil)
30 - 40 g shredded coconut (optional)
C. Other ingredients
300 ml oil (for frying)
30 g sesame seeds (for half recipe)
or
5 - 6 ginger slices
40 g brown sugar or palm sugar (for half recipe)
TROUBLESHOOTINGS
1. If the dough puff very little and is hard after being fried, it's likely that you have fried them on too high heat
2. If the dough is hard and chewy, it's likely that you have fried them on too low heat
3. If the balls crack or break when being fried, it might be because there are air pockets between dough and filling OR a part of the ball exposes to the air, i.e., not covered by oil for too long
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Mời các bạn xem danh sách nguyên liệu và các lưu ý khi làm bánh tại: