Scallion Soda Crackers-soda Crackers that Novices Can Make, Crispy Experience, Scallions in The Mouth
1.
Chop the chives and place them in a baking tray. Bake for 2-3 minutes at a temperature of 170°.
2.
Add swallow's yeast to warm milk and let it stand until the yeast melts
3.
Cut the butter that has softened at room temperature into small pieces, and heat it in water until it melts into a liquid state
4.
Sift the low-gluten flour, salt, baking soda and chicken essence
5.
Add butter, milk mixture, caster sugar, stir and knead into a dough
6.
Knead the dough until it is smooth, add the drained chives
7.
After the chopped shallots are fully mixed into the dough, cover the dough with plastic wrap and let it rest for 30 minutes to relax
8.
Sprinkle a little high-gluten flour on the kneading pad to prevent sticking, and roll the dough into a 2mm thick round dough sheet
9.
Measure with a ruler, use a bread knife or other knife to cut a rectangle
10.
The biscuits are placed on a baking tray brushed with salad oil, with some space reserved, and some small holes are inserted into the dining fork
11.
Leave it to ferment for about 10 minutes, put it in a preheated 170° oven, heat up and down, middle layer, and bake for 10-13 minutes.
Tips:
Precautions:
1. The chopped shallots must be drained or baked in the oven before adding to the dough, otherwise the dough will be too wet and sticky.
2. When cutting dough, if you don't have a bread knife, you can use an ordinary dough cutter, or use a biscuit mold to shape it into your favorite shape. The trimmed leftovers can be re-kneaded to form a dough, and then rolled into a biscuit after being relaxed.
3. The thinner the biscuits are rolled, the more crisp they are, but the baking time should be relatively reduced.
Brush the baking tray with salad oil, not only to prevent sticking, but also to make the biscuits more crispy.
