Chive Soda Crackers (vegetable Crackers in My Memory)

Chive Soda Crackers (vegetable Crackers in My Memory)

by Silence

5.0 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

When I was young, my favorite biscuits were vegetable biscuits, but now I know that it tastes like scallion soda biscuits. Occasionally, I saw a friend's biscuits in Meitian that looked delicious. I couldn't help but bake a plate of it myself. It really tasted like when I was a child! Especially the amount of salt is very good, I stole three yuan as soon as it was out of the oven. . . The recipe comes from coriander, slightly modified"

Ingredients

Chive Soda Crackers (vegetable Crackers in My Memory)

1. The milk is heated to about 30 degrees and mixed with the yeast

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

2. Except for the chives, mix other ingredients with the previous milk and knead into a ball, then add the chopped chives

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

3. After kneading smoothly, cover with plastic wrap and let stand for 20 minutes

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

4. Roll out the dough into thin slices after venting

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

5. Divide into small pieces

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

6. Cover the surface with greased paper, and then cover the baking pan, together with the silicone pad, turn it around

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

7. Make some small holes with a fork and let stand for 10 minutes

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

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.

Chive Soda Crackers (vegetable Crackers in My Memory) recipe

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. . .

Comments

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