Cornmeal Luguo
Cornmeal Luguo is a traditional Northeastern Chinese snack featuring a golden, square shape and a coating of sesame seeds. These hard, baked treats offer a fragrant, crisp, and sweet texture that comes from a simple blend of cornmeal, flour, oil, and sugar.
Story
These small, golden biscuits are baked until firm and fragrant, offering a satisfying crunch with every bite. The aroma of toasted sesame fills the kitchen as they bake, promising a treat that is both sweet and savory. Perfect for sharing with a cup of tea, they bring a rustic, hearty charm to the table.
Ingredients
Fine cornmeal
250g
All-purpose flour
250g
Sunflower seed oil
182g
White sugar
165g
Egg liquid
70g
Baking soda
2g
Aluminum-free baking powder
3g
Sesame seeds
to taste
Instructions
1
Step 1
Mix 182g sunflower seed oil, 165g fine sugar, 70g egg liquid, and 2g baking soda and stir until emulsified.
2
Step 2
Mix 250g cornmeal, 250g medium-gluten flour, and 3g aluminum-free baking powder.
3
Step 3
The emulsified oil paste made from the stirred sugar and oil.
4
Step 4
Sift the flour mixture into the sugar-oil paste.
5
Step 5
Use a rubber spatula to press and mix evenly.
6
Step 6
Add an appropriate amount of sesame seeds and press and mix evenly.
7
Step 7
The prepared coarse grain Luguo dough.
8
Step 8
Roll out into a sheet. (Do not roll too thin; maintain a certain thickness).
9
Step 9
Use a knife to press the edges neat, then let rest for 30 minutes. Cut into strips with a sharp knife, about 1.6cm wide and 3.5cm long.
10
Step 10
Brush a layer of egg liquid evenly on the surface and sprinkle with sesame seeds; preheat the oven to 200 degrees Celsius with upper and lower heat. Arrange the cut Luguo pieces in a golden baking pan, leaving enough space between each piece to prevent sticking during expansion.
11
Step 11
Bake in the middle rack at 200 degrees Celsius with upper and lower heat for 18-20 minutes.
