Whole Wheat Seaweed Crisps

Whole Wheat Seaweed Crisps

by Sang Dolma

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

During the meat reduction period, the sweet things are basically quit, even if it is making biscuits, try to avoid them. In fact, compared to sweet and greasy biscuits, I still like salty taste. The whole wheat seaweed cracker shared today is definitely the best among salty biscuits. The crispy taste brings your taste buds into a different world of biscuits. When chewed in your mouth, the crispy layering is still Obviously, seaweed, black sesame, whole wheat flour, etc. are also used in the ingredients to make it more nutritious. In short, I have been deeply obsessed with it, and I think you will too.

Ingredients

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

Whole Wheat Seaweed Crisps recipe

3. Mix the synthetic dough, cover with plastic wrap and ferment for 1 hour

4. Cut seaweed into pieces and set aside

Whole Wheat Seaweed Crisps recipe

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

Whole Wheat Seaweed Crisps recipe

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

Whole Wheat Seaweed Crisps recipe

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

Whole Wheat Seaweed Crisps recipe

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.

Whole Wheat Seaweed Crisps recipe

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.

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