Chive Soda Crackers (vegetable Crackers in My Memory)
1.
The milk is heated to about 30 degrees and mixed with the yeast
2.
Except for the chives, mix other ingredients with the previous milk and knead into a ball, then add the chopped chives
3.
After kneading smoothly, cover with plastic wrap and let stand for 20 minutes
4.
Roll out the dough into thin slices after venting
5.
Divide into small pieces
6.
Cover the surface with greased paper, and then cover the baking pan, together with the silicone pad, turn it around
7.
Make some small holes with a fork and let stand for 10 minutes
8.
The oven was preheated at 180 degrees, the middle layer of hot air was 8 minutes, and it turned 160 degrees. I bake it for another 5 minutes. The oven is different, adjust appropriately according to the coloring situation and the degree of hardness.
Tips:
After I cut it into small pieces, I found out that I should put it on greased paper and then cut into small pieces because the noodles are very soft. . . It is very easy to deform when it is cut and then moved to oil paper. . . I had to toss a bit more and turned it over together with the silicone pad to minimize deformation.
Roll the dough as thinly as possible, otherwise it will become a quilt after baking. . .