Crispy, Fragrant and Crunchy Handmade Scallion Soda Crackers

Name: Crispy, Fragrant and Crunchy Handmade Scallion Soda Crackers
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Arowana low-gluten flour; 25g olive oil; 70g Shimizu; 1g baking soda; 2g yeast; 3g salt; Some Shallots

by Liaonan Crab

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Watching TV, swiping your phone or burying your head in codewords, you always have to prepare snacks, don’t like sweets, and dare not let go of eating dried fruits. There are always people who say that eating dried fruits is equivalent to drinking oil, and people with heavier weight still take a detour. Right. Scallion soda biscuits are more popular. You can make a plate at your leisure and eat for several days, make a cup of black tea, and eat a biscuit.
For baking, the operation of biscuits is relatively simple and easy to use. Even the baking Xiaobai can do it well by doing it. The biscuits we made today are sugar-free and oil-free, and they also use olive oil, so they are completely unburdened. Bake a plate in the afternoon, and the room is full of the fragrance of biscuits, which gives people a sense of satisfaction.
Ingredients: Arowana low-gluten flour 150 g olive oil 25 g water 70 g baking soda 1 g yeast 2 g salt 3 g shallots appropriate amount"

Ingredients

Crispy, Fragrant and Crunchy Handmade Scallion Soda Crackers

1. Prepare materials.

Crispy, Fragrant and Crunchy Handmade Scallion Soda Crackers recipe

2. Put the yeast in 70 grams of water and mix well. There is a difference in the water absorption of flour, it is better to leave 10 grams for adjustment.

3. Chop the shallots and set aside.

4. Put flour in a bowl, add baking soda and salt and mix well. Then pour in olive oil and yeast water and mix well.

5. Pour the chopped green onions into the noodles and mix it into a smooth dough, wrap it in plastic wrap and let it stand for 20 minutes.

6. After that, take out the dough and roll out large pieces, which can be operated on greased paper, which is more convenient. Roll out into thin and even large slices as much as possible, and poke holes in the cake with a dining fork. The flatbread can be divided into small pieces of biscuits, or grilled whole, I used the latter.

7. Preheat the oven in advance at 180 degrees, and place the baking tray in the middle layer for 20 minutes.

8. Observe the coloring of the biscuits, and they can be baked when the color is satisfied.

9. Let cool and break into large pieces with your hands and enjoy.

10. If excessive coloring or unsatisfactory coloring occurs during the baking process, or the biscuits are not crispy, adjust the oven temperature and roasting time in time. If the coloring is satisfactory but the biscuits are not crispy, just turn down the temperature and bake again.