High Calcium Milk Salt Soda Biscuits
1.
Prepare a few egg shells, wash the egg shells, tear off the white film, and slowly bake them in a pan over a low fire until they are crispy, and then grind them into powder; knead the dough materials together, knead into a dough, and cover with plastic wrap. Ferment at room temperature for about 20-30 minutes, and the volume will increase slightly
2.
Knead the pastry materials together to form a dough; roll the dough material into a rectangular dough sheet
3.
Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle. This is the first round of three folds before filling the shortbread
4.
The three-folded dough piece is closed down, and repeat steps 4-6 twice: roll out, three-fold, roll out again, and three-fold again, a total of three rounds of three-folding, until the surface of the dough shiny; three rounds of three After folding, roll the dough into a rectangular shape and put shortbread in the middle
5.
Flatten the shortbread, then press it with a rolling pin to make the shortbread into slices, turn over one side of the dough and cover it on the shortbread
6.
The other side of the dough is also turned over and covered on the pastry, and the two ends are squeezed with your hands, so that the pastry is completely wrapped in the dough
7.
After wrapping, repeat steps 4-6 three times, that is, wrap the pastry and then perform three rounds of three-folding; the dough after three rounds of three-folding is rolled into a rectangle with a thickness of 0.2CM, cut off the corners, and Immediately pierce even small holes in the top with a fork
8.
Divide into even squares, each not too big (you can also use a printing die to cut out small biscuits in other shapes), put it into the baking tray, put it in a warm place for the final fermentation, 20-30 minutes, until the surface The slices are slightly thicker and can be baked in the preheated oven
Tips:
1. The key to high calcium in biscuit recipes lies in the use of eggshell powder. The eggshell contains 94% calcium carbonate and has a porous structure, which is easy to grind into powder. The calcium in the eggshell after baking is easily absorbed by the human body. Moreover, adding 1% eggshell powder to the flour can not only increase the mechanical strength of the dough, improve the quality of the biscuits, but also make the biscuits more crunchy;
2. Three rounds of three folds were performed before the pastry was packaged, and three rounds of three folds were performed after the pastry was packaged, for a total of six rounds of three folds. During the whole process, the dough does not need to relax and wake up, and it is completed at one time;
3. Before wrapping the pastry, you must perform three rounds of three folds to make the dough fully gluten and the noodles shiny before you can wrap the pastry. This is the key to the crispy taste of the biscuits and the uniform texture;
4. If you use Fuqiang powder instead of standard powder, you can add a little more water. Because the water absorption of each flour is inconsistent, water should be added as appropriate until the dough has just formed into a dough, and it must not be too wet. This dough is very dry, so there is no need to dust the dough when rolling;
5. When baking, bake the biscuits until they are completely hardened, and there is no soft touch on the top, before they can be baked;
6. 100 grams of high-calcium milk salt soda crackers contain about 300mg of calcium, which is the same as Taiping soda crackers;
7. According to the reaction of netizen ketty91000 and cabbage, when making biscuits, if the eggshell powder is not finely ground, it will affect the taste. Therefore, the eggshell powder can be baked for a while and it will be easier to grind. If possible, it is best to use the grinding cup of a food processor to operate.
