Chive Soda Crackers

Name: Chive Soda Crackers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 20g olive oil; 40g Egg liquid; 2g yeast; 2g salt; 1g baking soda; 10g Olive oil on the surface

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Xiaoyun has always liked to eat soda biscuits. The taste is crispy and endless. Especially the scallion-flavored soda biscuits drool as he thinks about it. When the oven is still working, he can smell the rich scallion and he has already treated it. Full of expectation. In terms of practice, do you think there is more zero difficulty than this soda cracker? ? Now we advocate low-salt and low-sugar foods, which can be eaten by both the elderly and children. Seeing that my little treasure is so happy to eat, you will know if it is delicious! ! Hee hee, I have used Changdi’s oven several times. It’s not that Xiaoyun is flicking here. To be honest, it’s easy to use. The temperature is right and you don’t worry about fluctuating high and low. It will be difficult to control. Smart operation can let novices learn how to bake. The color of the biscuits is just right, so you don’t have to keep watching the color on the oven tray for fear of burning~~·

Ingredients

Chive Soda Crackers

1. Preparation materials: 20 grams of olive oil, 40 grams of egg liquid, 100 grams of all-purpose flour, 2 grams of yeast, 1 gram of baking soda, 2 grams of salt

2. Mix all the required materials evenly,

3. Knead the dough and let stand for 1 hour to ferment

4. After the fermentation is complete, use a rolling pin to roll into thin slices, brush the surface with oil, similar to the method of folding a quilt, fold the dough square and repeat step 4;

5. The folded noodles continue to be rolled thin and cut into uniform strips. The cut strips are neatly placed in a non-stick baking dish, and the small holes are evenly made on the noodles with a fork.

6. Oven, temperature 170 degrees, preheated

7. Put the baking tray in the oven at 170 degrees, and bake for 15 minutes.

Tips:
1. When the dough is rolled out at the end, the thinner the roll, the crisper the finished product will taste
2. Use a fork to make a hole on the noodles to prevent bubbling under high temperature after entering the oven;
3. Different flours have different water absorption rates. The amount of egg liquid is not a fixed amount. It can be adjusted according to the actual situation, and the noodles should not be too soft.
4. I used fresh chopped green onions, and I feel that the roasted flavor is relatively strong. If there are dried chopped green onions, use dried chopped green onions.