Chive Soda Crackers

Chive Soda Crackers

1. Prepare all materials.

2. First make the water and oil skin, put all the ingredients in the chef's machine and knead the dough.

3. After kneading the dough to a smooth state, stop and round the dough.

4. Fermentation box, select 32 degrees, ferment to 2 times the size, about 30 minutes.

5. Use the fermentation time to make shortcrust pastry, melt the butter in water, and mix the cornstarch and salt evenly.

6. Add the butter to the cornstarch, mix well, add the chopped chives, mix and knead into a dough.

7. Take out the fermented water and oily crust dough, squeeze it slightly, and wrap it around the chive oil pastry.

8. After rounding, cover with plastic wrap and let it rest for about 15 minutes.

9. Roll the dough into a long strip, fold up and down in the middle, complete a three-fold, and then roll out the vertical side of the fold. Repeat the fold 2 times to complete 3 times of 3 folds.

10. Roll the dough folded in half into a sheet about 2 mm thick, and press dense small holes. Use a ruler and pizza cutter to divide the dough into small squares.

11. Move the biscuits into the baking tray.

12. Spray a little water on the surface and put it in the oven. Select the fermentation stage to ferment to about 1.5~2 times thicker, about 30 minutes.

13. In the oven, heat up and down at 180/190 degrees, turn on the hot air, put in the middle layer after preheating, and bake for 18-20 minutes until the surface is slightly golden.

14. After the biscuits are out of the oven, they are completely cooled on the drying rack and sealed and stored.

Tips:

The baking temperature and time are for reference only, please adjust appropriately according to the oven performance and the size and thickness of the biscuits.