High Calcium Milk Salt Soda Biscuits
1.
Prepare a few egg shells. Wash, tear off the white film, slowly bake until crispy, then grind into powder
2.
Knead together 100 grams of wheat flour, 40 grams of water, 20 grams of butter, 1 tablespoon of milk powder, 1 teaspoon of dry yeast, 1/4 teaspoon of eggshell powder, 0.3 grams of baking soda, and 0.3 grams of salt. Fresh-keeping film, fermentation at room temperature for 20-30 minutes
3.
Knead 30 grams of wheat flour, 11 grams of vegetable oil and 1/4 teaspoon of salt to form a dough
4.
Roll out the dough into a rectangular sheet, fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle (first round of three folds)
5.
Close the folded dough sheet down, roll it out again, fold it three times, roll it out again, fold it three times
6.
Then roll the dough into a rectangular shape, put the shortbread in the middle, squeeze it, and press it with a rolling pin to make the shortbread into a sheet. Turn over the pastry on one side and cover it on the shortbread, and turn over the pastry on the other side and cover it. Pinch both ends with your hands, so that the whole pastry is wrapped in the dough. Roll it out three more times
7.
Roll the dough into a rectangle with a thickness of 0.2 cm, cut off the corners, and use a fork to evenly pierce small holes on it. Cut into even rectangles, arrange in a baking tray, and put in a warm place for final fermentation for 20-30 minutes
8.
Bake in the preheated oven. 180 degrees, about 20 minutes will do
