White Sesame Soda Biscuits

Name: White Sesame Soda Biscuits
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 15g Soy Salad Oil; 75g Low-gluten flour; 10g Caster sugar; 1/2 teaspoon yeast; 1/8 teaspoon salt; 1/8 teaspoon baking soda; 1 tbsp White sesame; 30g Warm milk

by Ma Lin

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Many people like to eat soda crackers, which are crispy and fragrant. In addition, soda crackers, because they contain baking soda and yeast, have a certain effect on alleviating stomach acid and helping digestion. Whether it is sesame or green onion, soda crackers have more and more flavors. Although there are many benefits of eating soda biscuits, the soda biscuits bought outside must be stored for a long time. The effect of the biscuits is fluffy, and naturally it is not as fresh as the homemade ones. So, since it's not complicated, let's start.

Ingredients

15g Soy Salad Oil
75g Low-gluten Flour
10g Caster Sugar
1/2 teaspoon Yeast
1/8 teaspoon Salt
1/8 teaspoon Baking Soda
1 tbsp White Sesame
30g Warm Milk

White Sesame Soda Biscuits

1. Sift the flour and baking soda mixture into the basin

2. Add salt and mix well

3. Add in caster sugar and mix well

4. Add the yeast to the warm milk and mix well until the yeast is melted

5. Mix well until the yeast is emulsified

6. Pour the yeast water and soybean oil into the flour

7. Knead it with your hands

8. Add white sesame seeds and knead well

9. Cover with plastic wrap and let stand for 30 minutes

10. Roll out into thin slices, the thinner the better, and cut with your favorite biscuit mold

11. Place it on a baking tray lined with tin foil, and use a toothpick to make small holes on the surface of the biscuit

12. Preheat the oven to 180°C, fire up and down, middle level, bake for about 8-10 minutes

Tips:
1. Both white sesame and black sesame are okay, they must be roasted before use
2. If it is made into chives, just add some chopped green onions;
3. The biscuits should be as thin as possible to make them crispy when baked.