Multiple Steps to Make More Crispy-soda Biscuits (wrapped Crisp Method)

Name: Multiple Steps to Make More Crispy-soda Biscuits (wrapped Crisp Method)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Standard powder; 70g water; 40g butter; 30g milk powder; 2 tsp Dry yeast; 0.6g baking soda; 0.6g salt

by Xiaochun

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I wanted to make soda biscuits a long time ago. I think they are not sweet and not greasy. They are healthy. I have found many ways on the Internet. It is not difficult, but there are crispy and directly formed ones. I want to make a delicious one for the first time. My confidence made it so that I thought it should be delicious and baked it out, and I was not disappointed! Crisp!
If you taste it carefully, you can taste that the sweetness of flour is different from that of sweet biscuits. People will not get fat. Ozawa Ze, my family, can eat a piece by himself.”

Ingredients

200g Standard Powder
70g Water
40g Butter
30g Milk Powder
2 tsp Dry Yeast
0.6g Baking Soda
0.6g Salt

Multiple Steps to Make More Crispy-soda Biscuits (wrapped Crisp Method)

1. Knead the dough ingredients together to form a dough.

Multiple Steps to Make More Crispy-soda Biscuits (wrapped Crisp Method) recipe

2. Knead the pastry ingredients together to form a dough.

3. Cover the dough with plastic wrap and ferment at room temperature until the volume becomes slightly larger.

4. Roll out the dough material into a rectangular dough sheet.

5. Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle.

6. Fold the dough, roll out a rectangular dough sheet, and put shortbread dough in the middle. Flatten the pastry and let the pastry become flaky.

7. Turn over the pastry on one side and cover the pastry, and turn over the pastry on the other side and cover the pastry. Pinch both ends with your hands, so that the pastry is completely wrapped in the dough.

8. After wrapping, roll it out again into a dough. Repeat step 5 again, and then roll into dough. The rolled dough should be a rectangle with a thickness of about 2 mm, cut off the corners.

9. Puncture even small holes on the dough with a fork.

10. Divide into even squares, each piece is not too big, you can also use a printing die to cut out other shapes.

11. Arrange into the baking tray and place in a warm place for final fermentation. Ferment until the dough becomes slightly thicker and then put it into the preheated oven for baking. The middle layer, 180 degrees, about 20 minutes, the biscuits are cooked until they are hard pressed on top.