Stomach Nourishing Product-chives, Milk Salt and Soda Biscuits

Name: Stomach Nourishing Product-chives, Milk Salt and Soda Biscuits
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g butter; 10g milk powder; 40g warm water; 3g Dry yeast; 1g baking soda; 1g salt; Some Shallots; 10g White sesame

by Tiramisu

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I am a person who loves to eat soda crackers.

I remember that I used to have stomach acid reflux when I didn't eat something right, so I always kept a pack of soda crackers at home. When my stomach was sore, I would eat two biscuits and it would soon ease.

Ever since I started baking myself, I have often tossed around at home. While experiencing the fun of baking, I can also make something edible for my mouth. very good!

This is the better life that food brings us.

I like! !

This soda biscuit is a favorite of me and the little chubby girl. The taste and texture are nothing to say, but every time it gets thicker, it looks too much. However, such soda crackers also have a different flavor to eat! "

Ingredients

Stomach Nourishing Product-chives, Milk Salt and Soda Biscuits

1. All raw materials used.

Stomach Nourishing Product-chives, Milk Salt and Soda Biscuits recipe

2. Separate 20 grams and 10 grams of butter, cut into small pieces and soften at room temperature.

3. Dissolve the dry yeast with warm water and let it stand for 2 minutes.

4. Divide the flour into 100 grams and 30 grams. Wash the shallots and finely chop them.

5. After the butter is softened, knead the dough ingredients separately, knead the pastry ingredients and knead them, and leave the dough to ferment for half an hour.

6. Take out the dough that has fermented to a little bulge, and roll it into a rectangular shape as much as possible.

7. Fold up along one third of the dough sheet.

8. From the other end a third piece is folded again.

9. Close the mouth down, roll it out, and repeat, three times. Roll it out again and put it in the pastry dough.

10. Roll out the pastry dough slightly.

11. Fold up along one-third of the dough sheet.

12. Fold it up again from one third of the other end.

13. Compact the surrounding area by hand, wrap the shortbread inside, close it down, roll it out, and fold it again. Repeat this three times.

14. Roll it out again into a rectangle, the thinner the better. Cut off the excess edges and use a fork to make small holes in the dough.

15. Cut into pieces of appropriate size, spread greased paper on the baking tray, and drain.

16. Put it into the preheated 180 degree oven, middle level, upper and lower fire, about 20 minutes until the biscuits are colored and firm.

Tips:
1. If the biscuits are soft, it means that the heat is not enough. Continue to bake the biscuits until they are hard. They are naturally crispy and delicious after being cold, with distinct layers!