Scallion Soda Crackers

Scallion Soda Crackers

1. Dough: flour 100g, water 40g, butter 20g, yeast 5g, baking soda 0.5g, salt 2g, chives 20g, black sesame 10g;
Pastry ingredients: 30g flour powder, 15g butter.

2. Add yeast, baking soda, and salt to the flour.

3. Add chives and sesame seeds.

4. Knead the dough ingredients together to form a dough.

5. Cover with plastic wrap and ferment for 30 minutes at room temperature.

6. The pastry ingredients are also alive into dough (the butter must be melted in water).

7. Roll out the dough into rectangular pieces.

8. Fold left and right in half, and just fold up and down.

9. Turn it over and roll it out.

10. Roll out the pastry dough in the middle.

11. Fold it left and right, seal it up and down, and turn it over.

12. Roll it out.

13. Turn it over again and fold it up like a quilt.

14. Finally roll into a thin dough sheet.

15. Use a mold to print out the shape.

16. Use a fork to make even small holes in the dough. Arrange into the baking tray, put it in a warm place for the final fermentation, 20-30 minutes, the dough will slightly thicken, and then put it into the preheated oven.

17. 180 degrees, 20 minutes, fire up and down. Keep cool and sealed,

Tips:

The noodles should not be too hard and easy to crack. The pastry must be tightly wrapped, otherwise it will be easy to show.