Chives Sesame Soda Crackers

Name: Chives Sesame Soda Crackers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Arowana low-gluten wheat flour; 80g Chives; 260g milk; 60g Cooked white sesame; 80g Corn oil; 4g Edible baking soda; 6g yeast; 8g salt

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Recently, the boss is on vacation. He plays with his younger sister at home every day. The children’s eating habits are not like adults, and they can eat three meals a day. They tend to get hungry when they have a lot of activity. Every morning and afternoon, they have to have extra meals. In addition to fruits, the children's favorite food is biscuits. I made a few plates of cookies a while ago, and the children ate them up within a few days. They chased me every day and asked my mother when they would still bake the cookies. Since the children like mom’s biscuits so much, let’s bake some more. The one baked was sweet last time. Let’s change to salty one. The green onions are crispy and crispy, and the method is simple and easy. Made today's chive sesame soda crackers.
Scallion sesame soda biscuits were one of the biscuits I ate the most when I was in school. I remember that they were the cheapest in the supermarket at that time, so I often bought them as a snack for breakfast or evening self-study. Later, when I was working, I used to buy some scallion-flavored soda biscuits and put them in my bag. When I was hungry, I could cushion my belly. The taste was salty and fresh, not greasy and not greasy. Compared with the sweet cookie-like biscuits, this is still the case. Kinds of chives are more suitable for me.
Most of the biscuits are made of butter. Here I also replaced it with corn oil. Compared with other cooking oils, corn oil has no special smell and is relatively common. It is very suitable for home baking. In addition to baking soda, you also need to add some yeast powder to make the biscuits fluffy and crispy. No special shape is required. It is a type of biscuit that is simple and easy to make and has a very high success rate. Come and see how Mommy makes it. Well, if you like it too, remember to collect it!

Ingredients

Chives Sesame Soda Crackers

1. Prepare all kinds of raw materials for making chives and sesame soda biscuits. The flour must be low-gluten flour, which is specially used to make cakes or biscuits, which can make the finished product crisp and delicious; onions should use chives, especially fine ones, Chopped in advance, the more chopped the better; the sesame seeds should be cooked and sesame seeds can be fried or roasted in advance; the oil I use here is corn oil, or it can be replaced with butter or other edible oil without special smell;

2. Take a small basin, put the flour, cooked white sesame seeds, salt, and baking soda into the basin and mix well;

3. Mix the chives and corn oil together so that the chives can coat the oil and prevent moisture loss;

4. Pour the chopped shallots mixed with corn oil into the flour bowl and stir evenly with chopsticks;

5. Then mix the milk and yeast powder evenly;

6. Pour the yeast milk liquid into the flour bowl, mix well and knead it into a soft dough. This dough will not be too soft, and it will feel similar to the dough of steamed buns at ordinary times; knead evenly, no dry powder is enough, no need to knead The flour is very smooth, even if it is low-gluten flour, rubbing hard will make the flour gluten;

7. Cover with plastic wrap and let the dough ferment for about 1 hour at room temperature. The picture above shows the finished fermentation;

8. The fermented dough was taken out and placed on the kneading mat. Because I made a larger portion, I divided it into four small doughs and kneaded them into rounds for later use;

9. Take one of the dough, roll it into a pancake shape with a rolling pin, and roll it into a square as much as possible. It can be rectangular or square, and the thickness is much different from the thickness of a coin;

10. Use a knife to cut into small pieces, square or rectangular at will, and the size can also be determined by yourself;

11. Place the cut biscuit embryos on the baking tray, leaving enough space in the middle, and then use a fork to make some small holes on the biscuit embryos, so as to prevent the biscuits from bulging due to heat during baking;

12. Make all the biscuits in turn, let stand for about 15 minutes, then place them in the air oven and bake at 180 degrees for about 20 minutes. The biscuits are thin, easy to bake, and easy to bake, so the last few minutes At that time, you must pay attention to observation and find that the color meets the requirements, and you can take it out. Due to the temperature difference in the oven, the temperature and time here are for reference only, please adjust according to your own oven.
One more thing to say here is that I use a blast oven, which can be baked in multiple layers, so there is no need to restrict the placement. However, ordinary household ovens are open-hearth ovens with heating pipes up and down. They can only bake one tray at a time, and cannot be baked in multiple layers. Baking biscuits is generally placed in the middle of the oven.

13. As the chives and sesame flavor permeated the whole room, chives and sesame soda biscuits are ready. This kind of crispy and salty biscuits are still very popular. The more they chew, the more fragrant they are, and there are no bad additions. The practice is relatively Simple and easy, friends who like the flavor of chives can give it a try. It is highly recommended.

14. In the afternoon tea, take a few pieces of chive sesame soda biscuits, and then have a cup of your own passion fruit lemon honey tea, or a cup of fragrant coffee, it is a very beautiful enjoyment.

15. Try it if you like it!

Tips:
[Mom has something to say]:
▲The recipe of my recipe is relatively large. If the oven is too small to bake so much, please reduce all the portions by the same amount. For example, in a normal 45L open-hearth oven, use a quarter of this recipe.
▲It is best to use low-gluten wheat flour to make biscuits, which has low gluten, and the biscuits made will have a crisper and more delicious taste;
▲Scallions try to use fine small scallions, and it is best to only use green onion leaves, so that the scallions will have a stronger fragrance and will look better;
▲The raw embryos of the prepared biscuits must be pierced with a fork, otherwise the biscuits will bulge during the baking process and affect the appearance;
▲There will be a certain degree of temperature difference in the oven, so the temperature and time provided in the recipe are for reference only, please adjust according to your own oven when making.
▲This biscuit has a crisp taste, and it is stored in a bag and sealed after cooling. It is not easy to break and can be stored for a long time. However, it is recommended not to exceed a week to maintain the freshness of the biscuit. After all, there is no preservative;