Nori Buckwheat Crackers

Nori Buckwheat Crackers

1. Add buckwheat cake flour to sunflower oil and water, knead, then add baking soda, salt and yeast to knead a uniform dough.

2. Cover with plastic wrap and ferment for 1 hour, and the volume of the fermented dough will become larger and lighter.

3. Then with the pastry, add 50 grams of buckwheat cake flour, 30 grams of sunflower oil, and salt to knead the dough.

4. Take out the seaweed and knead it into small pieces. Of course, if you want to be more delicate, you can use a frying knife to cut the seaweed into sesame-sized pieces.

5. Pour the crushed seaweed into the pastry dough and knead well.

6. Take out the fermented dough and knead it, cover it with plastic wrap and relax it for 10 minutes, and then roll it into a large rectangle.

7. Spread the puff pastry flat on half of the water and oil crust, fold it in half and roll it out. Repeat this for about 3 times.

8. Use a fork to pierce some small holes in the dough to prevent blistering during baking.

9. Then use a scraper to cut it into suitable long strips, or other shapes you like, and place it on a non-stick baking pan. If the baking pan is not non-stick, spread a piece of greaseproof paper to prevent sticking.

10. Preheat the oven at 170 degrees, up and down, bake the middle layer for about 20 minutes, and keep it cool and sealed.

Tips:

1. The buckwheat cake flour can be replaced with ordinary low-gluten flour. This time the flour is divided into water and oil crust and pastry crust. The biscuits produced in this way are more layered and crispier. If they are directly kneaded into dough to make biscuits, they will be harder. .
2. Cut the seaweed into smaller pieces and look neater.
3. When the dough is fermented and loosened, plastic wrap should be added to prevent the surface of the dough from losing moisture and drying out.
4. Pierce small holes with a fork to prevent blistering during baking.