Exclusive White Sesame Buckwheat Peach Crisp

Name: Exclusive White Sesame Buckwheat Peach Crisp
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g Whole buckwheat flour; 40 g Roasted white sesame; 3 pieces Egg; 70 g Zero-calorie sugar; 120 g Corn oil; 1 tsp Aluminum-free baking powder; 1/4 tbsp Baking soda

Exclusive White Sesame Buckwheat Peach Crisp — whole buckwheat flour, roasted white sesame and egg, baked until golden and fragrant. Follow the steps for the best results.

1 hrNewMedium Baking Bake Sweet

Instructions

1
Ingredients: 250g whole buckwheat flour, 40g toasted white sesame seeds, 3 eggs, 70g zero-calorie sugar, 120g corn oil, 1 teaspoon aluminum-free baking powder, 1/4 teaspoon baking soda.
2
Beat the eggs into egg liquid.
3
Place the corn oil and beaten eggs into a large bowl, and add 70 grams of zero-calorie sugar.
4
Stir evenly with chopsticks.
5
Next, mix in 200 grams of whole buckwheat flour and roasted white sesame seeds, and add aluminum-free baking powder and baking soda.
6
Mix into a dough. (If it's too dry and doesn't form a dough well, be careful not to add water; you can just add more beaten egg.)
7
Then, take the whole buckwheat dough, roll it into a ball, flatten it slightly, and place it on a baking tray lined with parchment paper.
8
Finally, preheat the oven to 175 degrees and bake for 25 minutes.
9
Baked buckwheat peach cookies with white sesame.