Salt Milk Soda Crackers

Salt Milk Soda Crackers

1. Mix all the ingredients in the water and oil leather, knead it into a smooth dough, and leave it to ferment in a warm place.

2. Ferment to double the size, press and vent, knead again into a round shape, cover with plastic wrap and relax for about 15 minutes.

3. After the butter in the pastry material is melted in heat insulation and water, add flour and salt to knead the pastry dough.

4. Wrap the shortbread dough into the water-oil crust dough and pinch it tightly.

5. Roll out a rectangular dough sheet.

6. Fold both sides in half toward the middle.

7. Fold in half again to complete a quarter-fold.

8. Rotate the four-folded dough 90 degrees, and then roll out a rectangular dough sheet.

9. Complete another four-fold (ie repeat steps 6-7).

10. Roll it out again into a dough piece with a thickness of about 0.2cm.

11. Cut into small equal pieces of dough and place in a baking tray.

12. Use a fork to pierce some small holes in the dough and spray a little water. Leave it in a warm place for about 20 minutes. Put it in the preheated oven at 170 degrees for 15 minutes. Bake until the surface is light yellow.

13. Finished product

14. Finished product

15. Finished product