Chive Soda Crackers

Name: Chive Soda Crackers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 25g shallot; 60g Warm milk; 15g Caster sugar; 1g salt; 3g yeast; 30g butter; 1/4 teaspoon baking soda

by The Rhyme of the Sea Food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Biscuits are the most basic food at the entry level of baking, so almost every friend who has an oven will have made biscuits. Soda crackers can be said to be a very traditional biscuit, and it is also a snack that many people like to eat. It's salty and crispy, and you won't get greasy if you eat a few more pieces. And often people with too much stomach acid will buy soda crackers at home and eat a few pieces anytime, anywhere. Although I don’t know whether this way of eating is correct or not, I don’t do research, but biscuits are high-temperature baked foods. Don’t eat too much. It’s okay to eat a few pieces occasionally. "

Ingredients

150g Low-gluten Flour
25g Shallot
60g Warm Milk
15g Caster Sugar
1g Salt
3g Yeast
30g Butter
1/4 teaspoon Baking Soda

Chive Soda Crackers

1. Melt the butter into a liquid with insulated water, add the warm milk to the yeast, stir until the yeast is dissolved, and pour the flour, soda and salt into the bowl and mix well.

2. Pour the milk yeast liquid and the melted butter into the flour.

3. Knead it into a non-sticky dough.

4. Pour in the chopped green onion that has been drained in advance.

5. Knead well, cover with plastic wrap and relax for 30 minutes.

6. Roll the dough into a thin crust. In order to prevent the bottom from sticking, it is best to sprinkle a thin layer of flour on the kneading pad to prevent sticking.

7. Use the mold to cover the shape. The round mold I used can make a total of 40 biscuits. The leftovers are kneaded together and then rolled out to continue to cover the cookie dough.

8. Move the biscuit base to the baking tray, use a fork to make a small hole on the biscuit base to prevent expansion during the baking process, and then continue to ferment for 10 minutes.

9. Put the biscuits in the middle and lower floors of the Dongling K40C oven that has been preheated to 165 degrees and 170 degrees, and bake for about 15 minutes. The specific baking time depends on the temper of your own oven. If the baking time is sufficient, do it The biscuits that come out are crispy. If they are not fully baked, the cold biscuits will taste soft and not crispy, so you need to rebake the biscuits. Uneaten biscuits can be stored at room temperature in an airtight box.