Soda Marshmallow Sandwich Cookies

Soda Marshmallow Sandwich Cookies

1. Prepare materials.

2. Pour corn oil, powdered sugar and salt into a container.

3. Use a silicone knife or a manual whisk to mix well.

4. Pour in water and mix well.

5. Put low-gluten flour, baking soda and yeast in a bowl.

6. Mix the powders evenly.

7. Pour in the pre-mixed liquid.

8. Stir with a silicone knife until there is no dry powder.

9. Then knead vigorously with your hands to form a dough with a relatively smooth surface, cover it with plastic wrap and ferment for 30 minutes. (If it is not convenient to knead in the basin, you can take it out and knead it on a silicone mat.)

10. After the dough is fermented, take it out, put it on a silica gel pad and roll it into a sheet with a thickness of 0.2mm.

11. Then use your favorite cookie mold to shape it out.

12. Use a fork to make a small hole to avoid bulging during baking.

13. Carefully move the prepared biscuits to the baking tray.

14. Cover the surface with plastic wrap and proof at room temperature for 20 minutes.

15. After 20 minutes, the biscuits are noticeably longer and thicker.

16. Put it into the preheated oven for baking, the temperature is 165 degrees, and the time is 12 minutes.

17. After baking, take it out and let cool.

18. Then take a soda cracker and smear an appropriate amount of marshmallow on the bottom. (This marshmallow does not need to be heated, it can be made directly into the filling.)

19. Cover the surface with a soda biscuit so that the marshmallow sandwich biscuit is ready.

20. Finished picture.

Tips:

1. Knead the cookie dough for a longer time. If it is dry, add a little water, but not too much.
2. If you don't like the salty taste, you can add a little more sugar.
3. Roll out the dough as thinly as possible, so that the baked biscuits will be more crispy.
4. The baking time is adjusted according to the thickness of the biscuits, the surface of the biscuits turns yellow and they are ready for baking.