Savoury Potato Biscuits

Savoury Potato Biscuits

1. Peel the potatoes, slice them and steam for a few minutes in separate water. Use a spoon to press the steamed potatoes into mashed potatoes.

2. Mix flour, cornstarch, baking soda and salt through a sieve.

3. Pour in corn oil.

4. Mix it, then pour in the mashed potatoes and pinch it with your hands.

5. According to the actual situation of the dough, add a small amount of water and knead it into the state shown in the figure. If your potatoes have a lot of water, it is okay to not add water.

6. Spread a piece of plastic wrap on the chopping board, put the dough on top, and put another piece of plastic wrap on the dough. Use a rolling pin to roll into a thin sheet of dough (0.3cm), and cut into rectangles. The thinner the dough, the crisper it is.

7. Use a dough cutter to cut into square or rectangular biscuit dough.

8. Move to a baking tray lined with greased paper, and use a fork to make a number of small holes on the biscuit base to prevent the biscuit from swelling and deformation during baking.

9. Brush a layer of water on the surface of the biscuit base, and sprinkle it evenly with the salt outside the formula. I used two fingers to pinch a little bit of salt, rubbing my fingers on the top, and the salt dropped down.

10. Put the baking tray into the Dongling 3706 Japanese small oven that has been preheated to 170 degrees, and bake for about 15 minutes. The baking time should be determined according to the thickness of the biscuit base, and pay attention to the coloring in the last few minutes, so as to prevent the color from being too dark and battered (the actual baking temperature depends on the temper of your own oven).