How to make butterfly sesame cake

When disease comes silently, it is very likely caused by us always eating indiscriminately outside. We should take this as a lesson. The following is an introduction to butterfly sesame cakes. We will cook them ourselves in the future.

1.1 After the unsalted butter is softened at room temperature, add powdered sugar and mix well.

2.2 Filling: Mix black sesame powder and powdered sugar evenly and set aside.

3.1 Add egg whites and vanilla extract respectively, and use a mixer to quickly beat into a uniform cream paste.

4.2 Use a blender to blend until smooth.

5.1 Use a rubber spatula to mix in irregular directions to form a uniform dough.

6.2 Sift in flour, baking powder and corn starch together.

7. Wrap the dough in plastic wrap, first use your hands to push the dough into a rectangle, and then use a rolling pin to roll it into a sheet about 30 cm long and 20 cm wide.

8. Spread the filling evenly on the surface of the dough and press it tightly with your hands.

9. Pull up the plastic wrap with your hands and gently roll up the dough to 1/2.

10. Wrap the rolled dough in plastic wrap, refrigerate for about 2 hours until it solidifies, and then cut into slices about 0.8 cm thick.

11. After the oven is preheated, bake at 170 degrees for about 20 minutes. After turning off the heat, continue to simmer in the residual heat for 10 minutes.

12. Very beautiful and delicious cookies.

I have introduced the butterfly sesame cake. I wonder if you have understood it in your heart? To put it another way, if you read it carefully a few times, you will definitely be able to fully grasp it. Once you have mastered it, all you need to do is put it into action, because delicious food is made through practice.