Snacks for Diabetics-sugar-free and Oil-free Sesame Soda Biscuits

Name: Snacks for Diabetics-sugar-free and Oil-free Sesame Soda Biscuits
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 200g Flour; 60g Low powder; 22g Corn oil; 92g Milk (or water); 18g milk powder; 2.5g yeast; 1g Soda; 2g salt; Some Black sesame

by Yingyu

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

My dad is diabetic and cannot eat sugary foods. This biscuit is crispy, delicious, sugar-free and less oily. It is very suitable for diabetic patients. It is delicious. Those who don't like sweets are suitable for eating. They have a good taste.

material
Water and oil noodles 200g flour, 92g milk or water, 36g corn oil, 18g powdered milk, 2.5g yeast, 1g soda, 2g salt, low flour, 60g corn oil, 22g black sesame seeds.

Ingredients

200g Flour
60g Low Powder
22g Corn Oil
92g Milk (or Water)
18g Milk Powder
2.5g Yeast
1g Soda
2g Salt
Some Black Sesame

Snacks for Diabetics-sugar-free and Oil-free Sesame Soda Biscuits

1. 1. Knead the pastry material and the water-oil skin material into dough separately, knead the dough, cover it with plastic wrap, proof and ferment for about 30 minutes, the volume of the water-oil skin will increase slightly.

Snacks for Diabetics-sugar-free and Oil-free Sesame Soda Biscuits recipe

2. 2. Roll out the fermented dough material into a rectangular sheet

3. 3. Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle

4. 4. The folded dough piece is closed down, and then rolled into a square dough piece, repeating twice until the surface of the dough piece is shiny

5. 5. Then roll the dough into a rectangle, put the shortbread on one side, flatten the shortbread, and press it with a rolling pin to spread the shortbread evenly

6. 6. The three sides are pinched to death, so that the pastry is completely wrapped in the dough

7. 7. Roll into a square dough

8. 8. Fold one side from 1/3 to the middle, and fold the other side from 1/3 to the middle, closing the mouth downwards, and then roll out a rectangular dough sheet. Repeat three times to make the thinnest dough sheet possible.

9. 9. Use a fork to pierce even small holes on the top, cut into cubes, send it to the baking tray, ferment for 30 minutes, preheat the oven to 180 degrees, and put the dough into the preheated oven after fermenting until it becomes slightly thicker. Minutes