A Sugar-free Snack that is Crispier Than Taiping Soda——chi Xiang Melaleuca Soda Biscuits

Name: A Sugar-free Snack that is Crispier Than Taiping Soda——chi Xiang Melaleuca Soda Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 45g water; 20g Corn oil; A tablespoon Unsweetened milk powder; A teaspoon Dry yeast; 0.3g baking soda; 1g salt; Some Black sesame

by Liu Yingjie

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

This biscuit is really super crispy. After baking, the layers are distinct, and each layer is very fragrant. It is highly recommended to the children of parents with diabetes in the family. It must be eaten for them. It is not only greedy, but also relieves. Symptoms such as dizziness and palpitations when blood sugar is too low. My mother can’t eat sugary food. It was originally made for her. I didn’t expect it to be super delicious. I couldn’t help using it as a snack at night. I watched variety shows and crunched it with my own yogurt. , Really enjoy it! The recipe was searched on the Internet, and I made an improvement based on my mother's actual situation. The salty and salty ones are mixed with the fragrance of sesame seeds, and the taste is not compromised at all! "

Ingredients

100g Flour
45g Water
20g Corn Oil
A tablespoon Unsweetened Milk Powder
A teaspoon Dry Yeast
0.3g Baking Soda
1g Salt
Some Black Sesame

A Sugar-free Snack that is Crispier Than Taiping Soda——chi Xiang Melaleuca Soda Biscuits

1. Knead the dough ingredients together to form a dough. Cover with plastic wrap and ferment at room temperature for about 20-30 minutes, and the volume will increase slightly.

A Sugar-free Snack that is Crispier Than Taiping Soda——chi Xiang Melaleuca Soda Biscuits recipe

2. Knead the pastry ingredients together to form a dough.

3. Roll out the fermented dough material into a rectangular dough sheet.

4. Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle.

5. The folded dough piece is closed down, and then rolled into a square dough piece. Repeat steps 3-5 twice until the surface of the dough piece is shiny.

6. Then roll the dough into a rectangular shape, put the shortbread on one side, squeeze the shortbread, and press it with a rolling pin to make the shortbread into slices.

7. Pinch the three sides with your hands, so that the pastry is completely wrapped in the dough.

8. After wrapping, repeat steps 3-5 to roll it into a square dough sheet.

9. Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle.

10. Close the mouth downward, roll out the rectangular dough again, and repeat this three times.

11. After repeated three times, roll out into the thinnest possible dough sheet.

12. Cut off the corners, and immediately pierce even small holes in it with a fork.

13. Divide into shapes you like, not too big for each piece.

14. Arrange into a baking tray and place in a warm place for final fermentation, 20-30 minutes. Preheat the oven to 180 degrees, the dough will ferment to a little thicker, then put it into the preheated oven, add tin foil to the upper layer to prevent the biscuits from baking, and bake for 15 minutes (time depends on your own oven, bake until the surface becomes hard) .