Traditional Leavened Big Biscuit Exclusive

Name: Traditional Leavened Big Biscuit Exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 280 g All-purpose flour; 2 piece Egg; 2 g Yeast; 70 g white sugar; 2.5 g Aluminum-free baking powder; 70 g Corn oil

Traditional Leavened Big Biscuit — all-purpose flour, egg and yeast, baked until golden and crisp.

30 minNewEasy Baking Roast Sweet & Fragrant

Instructions

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Method: Beat the eggs (leave some to brush on the surface of the biscuits), pour in corn oil, white sugar, and a little warm water to dissolve the yeast, and mix well. Finally, mix the flour with aluminum-free baking powder and pour in, folding into a dough with a spatula. Then knead a few times by hand to make the ingredients more thoroughly combined. The resulting dough is very soft.
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Roll the dough into a sheet about 0.3-0.4 cm thick and cut it into pieces.
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Brush a layer of egg wash on the surface of the raw dough, sprinkle an appropriate amount of sesame seeds, and let it proof until it doubles in size.
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Preheat the oven in advance, bake on the middle rack with upper and lower heat at 150°C for about 20 minutes, until the surface turns golden yellow. Oven temperature is for reference only.
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It is better to eat it after it has cooled.
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