Sesame Cookies/芝麻角子/깨과자 Bakery
Today, I bake this cookies by using the sesame seeds as the filling....
Sesame seed is a common ingredient in various cuisines. It is used whole in cooking for its rich nutty flavour. Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks.
In Asia, sesame seeds are sprinkled onto some sushi style foods. In Japan whole seeds are found in many salads and baked snacks and tan and black sesame seed varieties are roasted and used to make the flavouring gomashio. East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls (Chinese: 麻糰; pinyin: mátuǎn or 煎堆; Cantonese: jin deui), and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying.
Sesame seed is considered to be the oldest oilseed crop known to humanity.
For thousands of years, sesame seeds have been a source of food and oil. Sesame has one of the highest oil content of any seed, some varietals exceeding 50 percent oil content compared to soybean's 20 percent. Sesame oil is one of the most stable vegetable oils, with long shelf life, because of the high level of natural antioxidants (sesamin, sesamolin, and sesamol). Oil from the seed is used in cooking, as salad oils and margarine, and contains about 47 percent oleic and 39 percent linoleic acid. Sesame seed oil, like sunflower seed oil, is rich in Omega 6 fatty acids, but lacks Omega 3 fatty acids. Sesame seed is also rich in protein, at 25 percent by weight. The flour that remains after oil extraction is between 35 to 50 percent protein, has good effective carbohydrates, and contains water-soluble antioxidants (sesaminol glucosides) that provide added shelf-life to many products. This flour, also called sesame meal, is an excellent high-protein feed for poultry and livestock. The addition of sesame to high lysine meal of soybean produces a well balanced animal feed.
The relative ratio of protein and oil, as well as essential amino acids and essential fatty acids varies with sesame cultivar as well as growing conditions.
Sesame seeds contain phytosterols associated with reduced levels of blood cholesterol. Sesame seeds are a good source of calcium and are therefore suitable for sufferers of osteoporosis. Sesame seeds contain a high amount of the antioxidant phytic acid. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption
Ingredients for the dough :
plain flour 450 g
butter 120 g
baking soda 1 tsp
water 180 ml
1 egg yolk
1 tsp of fresh milk
( mix together and sift it before you use it )
roasted sesame seeds 600 g
sugar 500 g
1. Mix the roasted sesame seeds and sugar, set aside.
2. Sift the flour and baking soda for twice.
3. Mix the flour and butter.
4. Add in water gradually and knead to form a dough.
5. Continue to knead to form a smooth and elastic dough.
6. Cover dough with a damp cloth. Let it proves for l hour.
7. Flatten and roll the dough, as thin as possible.
8. Use the small round cutter to cut out the dough.
9. Put the roasted sesame seeds on the surface of the dough and pleat up the sides and seal.
10. Brush with egg wash.
11. Preheat the oven for 5 minutes at 180 degree C.
12. Bake till golden colour, at 180 degree C.
13. Remove from the oven and put onto a wire rack.
14. Cool completely before you store it in the glass/ plastic container.