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.
