Whole Wheat Seaweed Crisps
1.
Ordinary dough: 150 g whole wheat flour, 25 g corn oil, 60 g water, 1 g baking soda, 1 g salt, 2 g yeast powder Pastry dough: 50 g whole wheat flour, 30 g corn oil, 1 g salt, seaweed 1 slice, 5 grams black sesame seeds
Prepare the necessary materials
2.
Mixing of ingredients required for ordinary dough
3.
Mix the synthetic dough, cover with plastic wrap and ferment for 1 hour
4.
Cut seaweed into pieces and set aside
5.
Mix the ingredients needed for the pastry dough and mix evenly
6.
After the fermented ordinary dough is exhausted, cover it with plastic wrap and relax for about 10 minutes
7.
Relaxed ordinary dough, roll out into a sheet
8.
The pastry dough is also rolled out at the same time, and placed in the middle of the dough to spread
9.
Fold left and right, continue rolling, continue folding, repeat back and forth three times
10.
Roll into a dough piece about the thickness of the little finger
11.
After rolling out the dough, cut off the irregular edges, and use a fork to make small holes on the surface evenly.
12.
Cut into strips about 1 finger wide and place them neatly on the baking tray. The oven temperature is 165 degrees for 18 minutes. After preheating, put it in the baking tray.
Tips:
1. There are too many types of sugar-free biscuits, but this is the first time for the shortbread. Before, the ingredients are directly added. Compared with the two methods, this biscuit is crispier, and the method of direct addition is slightly crisp;
2. Whole wheat flour is used in this biscuit, no sugar is used, it is a nutritious and healthy biscuit;
3. In the dough fermentation process and relaxation process, the surface needs to be covered with plastic wrap to prevent the skin from drying out;
4. When cutting seaweed, try to cut to the size of sesame grains;
5. In the process of folding and rolling, repeat the same action three times, and the seaweed and black sesame grains can be clearly seen on the surface of the dough;
6. Small holes on the surface of the dough can prevent foaming during the baking process.