Olive Oil Chives Crackers

Name: Olive Oil Chives Crackers
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 20g maltose; 45g water; 15g olive oil; 1/2 tsp Dry yeast; formula Water oil leather; formula Chive Pastry; 12g Fresh chives; 3g salt; 26g butter; 50g corn starch

by Q pig baby

5.0 (1)

Favorite

4

Difficulty

Easy

Time

1h 30m

Serving

2

Thank you Evergrande Xing'an for sending out 4L canola seed olive oil for trial. This is the first gift in the New Year. It is oily and rice. Good omen! This olive oil stir-fry is good for baking and won't overwhelm the flavor. I tried it for the first time and made a delicious scallion biscuits. It was very delicious and my family was full of praise. The biscuits were crispy, tasted just right, not too salty, and very fragrant. It took 2 hours to make and was shared by the family in only 5 minutes. It was amazing!
Baking: In the middle of the oven, fire up and down at 180°C, about 13 minutes

Olive Oil Chives Crackers

1. First make water and oily skin: Put the rich powder, olive oil, maltose, yeast, and water into the bucket of the bread machine, and then start the kneading program.

2. After kneading the dough smoothly, start the fermentation process.

3. Ferment to double the size, take it out and fully exhaust. This process takes about 90 minutes.

4. Then make the chive pastry: mix cornstarch, melted butter, salt, and chopped chives into a dough.

5. Wrap the chive pastry with water oil.

6. After spheronization, cover with plastic wrap and let it rest for 15 minutes.

7. Press and fold the mixed dough several times, about 3 times, and then roll into a 2 mm thick dough sheet.

8. Puncture small holes in the dough, and puncture as many small holes as possible.

9. Use a pizza cutter to divide the dough into small cubes.

10. Move the biscuit dough into the baking tray, spray a little water on the surface, put it into the oven, ferment it to 1.5~2 times thicker by fermentation process, and take it out. Then preheat the oven at 180 degrees, put it in the middle layer, bake for about 13 minutes until the surface is slightly golden, and then take it out.

Tips:
Because the water and oil skin needs to be fermented, the water and oil skin is made first, and the materials for the chive oil pastry are prepared during the fermentation of the water and oil skin. Remember to sprinkle some dry powder on the chopping board to prevent sticking.