Baking conversion and substitution

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Sesame cookie

Have been wanting to try this for awhile now and found the best timing for Chinese New Year. Found this recipe in food4tots on sesame crisps. I made it a little thicker as cookies.

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Makes about 36 pieces

Ingredients

25g egg white, room temperature
20g castor sugar
30g plain flour, sieve twice
20g unsalted butter, melted
90g toasted white sesame seeds

Note: I used 45g white sesame seeds and 45g black sesame seeds or leave the black sesame seeds

Directions

1. Fry (without oil) white sesame seeds in a non stick pan over a medium-low heat until fragrant. I tried frying black sesame seeds together but it turned out to be a little bitter. So, just fry white sesame seeds.

2. Preheat oven at 170°C and line parchment paper on baking tray.

3. Using a medium bowl, whisk egg white (with hand whisk)  until foamy. Add in sugar and continue whisking until sugar dissolves.

4. Stir in melted butter and mix well.

5. Add in flour (all at once) and mix till no traces of flour or no lumps.

6. Fold in toasted sesame seeds with a spatula until mixture is well combined. The mixture should be dry and sticky.

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7. Spoon about 1/2 tablespoon of mixture on baking tray and spread out into a round shape using a fork. If you like a thin crisp, spread out the mixture to 1 sesame thick. If you like a thicker cookie (like I did), it’s about 2 sesame thick.

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8. Bake for about 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2-3 minutes.

9. Remove from oven and let cool. Store them into air tight container.

Enjoy!