Chive Basil Soda Crackers
1.
Heat the milk slightly to about 40 degrees, add the yeast powder and stir to melt it in the milk.
2.
Let the milk stand for more than 10 minutes.
3.
Combine all the powders with salt and sieve.
4.
Add an appropriate amount of chopped chives and chopped basil to the flour. Add as much as you like.
5.
Add the milk to the flour.
6.
And into dough.
7.
Knead the butter into the dough.
8.
Let the dough sit for 20 minutes. (Tips When you let the dough stand still, wrap it in plastic wrap or food bag to prevent the dough from losing moisture.)
9.
Sprinkle hand powder on the kneading pad, and knead the rested dough into a smooth dough again.
10.
Roll out the dough and roll it into a sheet of about 0.3cm thick.
11.
Then use your favorite cookie mold to carve out the biscuits. (Tips. Excess dough pieces can be kneaded into dough again and rolled into dough pieces to continue carving until it is used up.)
12.
Use a fork to poke holes in the biscuits to prevent them from swelling during the baking process. Put it into the oven at 190°C, and bake it for about 12 minutes.
Tips:
1. The dough of the biscuits should be allowed to stand for sufficient time, so that the taste of the biscuits will be more crispy.
2. Chives and basil are added in appropriate amounts according to personal taste.
3. The purpose of piercing the pores during baking is to prevent excessive swelling of the biscuits.
