1. Raw materials: The materials for water dough include low flour, starch (corn starch), dry yeast powder, soda powder, butter, and water.
2. Mix the low flour, starch, and baking soda and sieve.
3. Soak the dry yeast powder with a little water for a few minutes.
4. Add clean water and yeast water to the flour and stir.
5. Add butter and stir well, don't knead too much.
6. Knead it into a uniform, soft dough, wrap it in plastic wrap and wake up for 20 minutes.
7. Raw materials for oil noodles: starch, butter, and salt.
8. Knead the three raw materials directly into a dough.
9. Wake up the water dough and roll out a rectangular dough sheet.
10. Roll the oily noodles into a small rectangle and place them on the rolled noodles.
11. Fold the water sheet in half and pinch the seal tightly. Then slowly roll it out to form a large dough piece.
12. Fold the two edges of the dough sheet toward the center.
13. Roll it out again, and roll it out slowly.
14. After rolling into a thin dough sheet, fold it again. Repeat this five times so that the water dough and oil noodles are fully integrated. After five times, cover with plastic wrap and wake up for 15 minutes.
15. After 15 minutes, roll the dough into a large sheet with a thickness of about 0.2 cm. Use a biscuit mold to make a flower shape. If there is no mold, you can use a knife to cut out a long, square or diamond shape.
16. Use a fork to pierce some small eyes on the broken biscuits to prevent the biscuits from deforming during baking. Proof the biscuit base for about 15 minutes, preheat the oven to 185 degrees, and fire up and down. After preheating, put the biscuit dough in the oven and bake for about 15 minutes.
17. Finished product.
Tips:This little biscuit is salty. You can make sweet by replacing salt with sugar. Production points: You must fold and roll it 5 times so that the water dough and the oil dough are fully fused. After the biscuit is ready, it must be proofed for about 15 minutes to give the yeast a time to play its role.
