Chives Sesame Soda Crackers

Name: Chives Sesame Soda Crackers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Standard powder; 40g water; 20g butter; 5g yeast; 0.5g baking soda; 2g salt; Some Chives; Some Black sesame

by Little Chef's Fragrance

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Because my stomach is not good, I often prepare foods that nourish my stomach, such as dried buns, biscuits, and so on. Soda crackers are my regular items. When I didn't know how to bake, I would often buy some soda biscuits in the supermarket to eat. I also tried many brands, but none of them were too good for my taste. I know how to make it myself. You can do whatever you want, original, milky, salt and pepper, and chives. . . Chive sesame biscuits are one of my favorite biscuits, crispy and salty. I will also bring some to the work unit, so that the cat sisters often sneak into my office to eat. Sometimes everyone finishes eating and wipes their mouths clean, and then someone comes in and asks: What is so delicious! "

Ingredients

100g Standard Powder
40g Water
20g Butter
5g Yeast
0.5g Baking Soda
2g Salt
Some Chives
Some Black Sesame

Chives Sesame Soda Crackers

1. Knead the dough ingredients together, live it into a dough, cover it with plastic wrap and leave it at room temperature for 30 minutes.

2. The pastry ingredients are also alive into dough (the butter must be melted in water).

3. Roll out the dough into rectangular pieces.

4. Fold one side from one third to the middle.

5. Fold the other side to the middle. Complete the first three fold. After folding, close down and repeat step 5.6 twice.

6. After three rounds of tri-folding, roll the dough into a rectangular shape and put shortbread in the middle.

7. After squeezing the shortbread, press it with a rolling pin to make the shortbread into flaky shape. Turn over one side of the dough and cover it on the shortbread. Turn the other side over and place it on the shortbread. Pinch the ends with your hands and wrap the shortbread.

8. After wrapping, repeat three rounds of three folds. Finally, roll into a thin dough sheet, and pierce even small holes in the dough with a fork.

9. Cut into squares with a knife.

10. Arrange into the baking tray and put it in a warm place for the final fermentation. After 20-30 minutes, the dough sheet thickens slightly and can be put into the preheated oven.