Pretzel Chives Soda Crackers

Name: Pretzel Chives Soda Crackers
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Low-gluten flour; 50g Egg liquid; 50g Corn oil; 1/4 teaspoon baking soda; 1/2 tsp Minced pepper; 30g Chopped chives; 30g milk; 1/2 tsp salt; 2g Dry yeast

by ll828

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Today is Father’s Day. Dad Niu especially likes the taste of salt and pepper and chives, and Dad Niu is a bit fat. I don’t want him to eat more sweets. In addition, Dad Niu is working in Myanmar and has been running between various companies for a long time and is on the road in Myanmar. It’s not easy to buy some suitable snacks, so I want to make a kind of biscuits that he likes to eat. Every time he goes to Myanmar, he will bring a box with him, so that he can relieve his hungry.
This pretzel and chive soda cake was modified by me based on the recipe of my friends on the Internet. The effect is not bad. Dad Niu said it is more suitable for him, but his taste is heavier. I hope to add more minced pepper next time. I will try more, hoping to find out the favorite formula of the girl's father as soon as possible.
I wish Niu's father, my father who is far away in Guangdong, and all the fathers of my friends: Happy Father's Day! "

Ingredients

200g Low-gluten Flour
50g Egg Liquid
50g Corn Oil
1/4 teaspoon Baking Soda
1/2 tsp Minced Pepper
30g Chopped Chives
30g Milk
1/2 tsp Salt
2g Dry Yeast

Pretzel Chives Soda Crackers

1. Mince the shallots and put them in a preheated oven at 150 degrees and bake for 5 minutes, then remove them and let cool.

2. Sift the low-gluten flour and baking soda into a container.

3. Add the chopped chives, salt and dry yeast, and place the dry yeast and salt on both sides of the flour separately.

4. Add minced peppercorns and stir to combine.

5. Add egg liquid, corn oil, and milk according to the dry and wet state of the dough.

6. Use chopsticks to stir into a flocculent mass.

7. Gently gather it into a ball with your hands, cover with plastic wrap, and put it in the refrigerator for more than half an hour.

8. Take out the dough from the refrigerator and roll it into thin slices about 2mm.

9. Use a fork to make small holes evenly on the dough.

10. Use a mold to cut out the shape.

11. Tear off the excess corners.

12. Move it into the baking tray, put it into the preheated 180 degrees, fire the middle layer of the oven up and down, and bake for 15 minutes.

13. Place the baked biscuits on the drying net and let them cool, and put them in an airtight container.

Tips:
1 Bake the chopped green onions in the oven for a while, but don't cook them too dry. Too dry will affect the taste.
2 Use a fork to pierce the dough into small holes, otherwise the biscuits are easy to swell and deform.
3 The biscuits are easily deformed when they are moved into the baking tray. They can be gently transferred with the help of a scraper. I didn't pay attention at first, and many biscuits were not well shaped.
4 Do not add milk at one time, add a small amount several times to adjust the flour to form a dough.