Bear Soda Crackers

Name: Bear Soda Crackers
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Low-gluten flour; 150g starch; 130g water; 120g Unsalted butter; 2g yeast; 2g baking soda; 4g salt

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Soda biscuits are also translated as soda biscuits. It is said that they originated in the United States in 1801. They are named after they make a "crack" sound when they are baked.
Compared with ordinary biscuits, soda biscuits have a crisp texture and low sweetness, and the baking soda in it is slightly alkaline when it meets with water, which can alleviate the discomfort caused by excessive stomach acid, and is more suitable for elderly people with indigestion or Children eat.
The bear soda biscuits made today are cute in appearance and can be filled with strawberry jam, cream cheese or chocolate sauce according to personal preference. Eat it without stuffing, it's also very crispy and delicious, and you can't stop a bite of it. Let's take a look at how to do it next.

A. Water dough: 250 grams of low-gluten flour, 60 grams of starch, 130 grams of water, 2 grams of dry yeast, 60 grams of unsalted butter, 2 grams of baking soda.
B. Oily dough: 90 grams of starch, 60 grams of unsalted butter, 4 grams of salt.
C. Filling: jam, chocolate sauce, peanut butter can be used. "

Ingredients

Bear Soda Crackers

1. Prepare all kinds of ingredients, cut the butter into small pieces and soften it slightly at room temperature. In addition to yeast, baking soda also serves as a fluffy biscuit texture and cannot be omitted.

2. First make the water dough: mix the low-gluten flour, starch and baking soda, sieve, and set aside.

3. Pour the dry yeast into the water, then pour the water into the powdery mixture from the previous step, add the butter cut into small pieces, and mix well.

4. Put the dough in a fresh-keeping bag and let it rest for about half an hour.

5. Then make the oily dough: knead the starch, salt, and butter into a ball.

6. Put it in plastic wrap and press it into thin slices for later use.

7. Press the proofed water dough slightly with your hands to flatten it, and wrap the oil dough in it.

8. Gently roll the mixed dough into long pieces and fold it in threes.

9. Rotate the folded dough 90 degrees, roll it into pieces and fold it again, and repeat this 4 times. Finally, cover the rolled dough and let it rest for 10 minutes.

10. Take a piece of dough and roll it into a sheet with a thickness of about 2 mm. Use a mold to carve out the bear pattern. Use a fork to pierce some small holes on the surface to avoid bulging and deformation during baking.

11. Preheat the oven and fire up and down 180 degrees for 10 minutes. At the same time, let the patterned biscuits sit and relax for 10 minutes. After the preheating is complete, put it in and bake for about 15 minutes.

12. Take out the baked biscuits and let them cool on the drying net.

13. Add your favorite fillings and you can eat it. The peanut butter I use is delicious.

Tips:
1. Simply mix the water dough, don't knead it too carefully, it will affect the taste after gluten formation.
2. The number of times to fold and flatten the mixed dough should not be less than five times.
3. Baking soda is sodium bicarbonate, odorless, non-toxic, salty, easy to decompose when heated, and will gradually decompose when heated above 50 degrees. It is soluble in water, and the aqueous solution is slightly alkaline, so if your stomach is uncomfortable with acid reflux, you will feel comfortable eating some soda crackers.
4. The baking soda I use is sweet juice garden edible baking soda, which is white and delicate in texture, easy to use and high in safety. However, the capacity of a bag is too large, so it needs to be sealed and stored after opening, otherwise it will be prone to deliquesce.