Soda Chive Biscuits

Name: Soda Chive Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; 70g milk; 30g Chive leaves; 4g yeast; 30g Vegetable oil; 2g salt; 1g baking soda

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Most of the biscuits are made with butter and sugar. They are fragrant, but if you eat too much if you are not careful, you will easily grow meat if you don’t exercise and consume less. My 70-year-old mother has a high blood sugar level, and she usually doesn't dare to eat too many staple foods according to the doctor's advice. The elderly's appetite is not big, and the diet is still partial. Sometimes she gets hungry before the meal is reached. The doctor also said to eat small and frequent meals, so in addition to hungry and nutritious jerky, I often make it for my mom, and I also want to make some nutritious, delicious and digestible soda crackers to relieve my boredom.
Coincidentally, the sisters who saw the food group sent out this soda chive biscuit that day. I have made scallion savory cookies before, and the taste still stays on the tip of my tongue, so I think this soda scallion biscuit must not be wrong. I studied the formula carefully and it was not difficult; I tried it and it was OK except for adjusting the amount of milk. I just got into a new oven of ACA MS32G, let's try it, the effect is really good. Except that the temperature is slightly higher by 10 degrees, the color is very uniform, with no difference between the center and the surroundings, so there is no need to pick it.
Soda biscuits are crispy and crispy. There is no sugar and only salt, which is more in line with the taste of our Chinese people. With the help of chives leaves, the taste and taste are really not inferior to the big manufacturers. It seems that this formula can be used for a long time. If the chives in it are replaced with black, white sesame or pork floss or other small ingredients, it will become a new variety. The joy of life lies in constant tossing, so hurry up and toss with me, make this snack for the elderly and children! "

Ingredients

Soda Chive Biscuits

1. All the ingredients are ready; only take the green leaves of the chives and chop them into finely chopped chives;

2. Put the milk and yeast in the same bowl and stir until the yeast melts;

3. Put vegetable oil and salt into the milk yeast liquid and beat it evenly by hand, without obvious oil stars;

4. Sift low-gluten flour and baking soda into a basin and knead it with your hands. Don't knead too much;

5. Put the chopped green onion into a basin, knead it into a ball, let the plastic wrap relax for 20 minutes; the dough is not as moist and soft as we make bread, but it can form a ball but it is slightly dry;

6. The scallion dough after relaxation is much softer. Put the dough on the kneading pad and roll it into a rectangular slice with a thickness of about 1-2 mm with a rolling pin;

7. Use a rolling pin as a ruler, and cut into uniform squares with a corrugated hob;

8. Remove the unsightly green blocks, cover the green sheets with greased paper, press the Xuechu Bakeware on the greased paper, cover the silicone pads on the bakeware, turn it over;

9. The dining fork is evenly pierced in the green biscuit to prevent deformation during baking; relax for 10 minutes; use the relaxing time to preheat the oven and heat up and down to 165 degrees;

10. Send the green body to the middle level of the preheated ACA MS32G oven, and fire up and down at 165 degrees for 25 minutes; different brands and models of ovens have temperature differences, adjust the temperature and time according to the actual situation of the oven you use; drag the oil paper to the oven after it is out of the oven Place it on a drying rack, let it cool naturally, and store it in a jar.

11. No butter and sugar free soda chives biscuits, fragrant and fragrant!

Tips:
1. This is a crispy soda biscuits. The dough should not be too wet to prevent it from deforming after baking; only 50 grams of milk is placed in the original recipe. Because different flours have different water absorption rates and different milk consistency, use The 50 grams of milk in the original recipe makes the dough difficult to shape. I added milk gradually to make the dough not loose; the dough will be more moisturized after relaxation;
2. The baking soda in the material can make the dough sheet swell and fluffy, so the dough sheet should not be rolled too thick;
3. The baking temperature and time are adjusted according to the actual situation of the oven.