Chinese Food
A biscuit with no sugar at all? Here comes the crunchy and delicious soda biscuit.
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Today's Spring Festival holiday is over. Tomorrow's kids who are going to work. If you are still opening this push at this time, you must be true love for me. MoMA. Soda biscuits are not new to us. They are simple, delicious, low-fat and crispy. Dry yeast and a little baking soda were used to give it a loose texture. As long as you have a little more time, this biscuit is definitely worth a try. The word delicious is enough to explain everything. What's more, it's a completely sugar free biscuit. [soda biscuit (milk and salt flavor)] (reference component - 80 small pieces) baking - middle layer of oven. Heat up and down for 175 ℃. 13 minutes
Cooking ingredients
Cooking Steps
Step1:1. First mix all ingredients of the water and oil skin together. Knead vigorously for a few minutes until it is smooth. Cover the dough with plastic film or wet cloth. Put it in a warm place for fermentation. 2. When the dough is twice as big, it will be fermented (the fermentation time varies according to the temperature. 40 minutes to 1.5 hours in a warm environment). The fermented dough is pressed out of the air by hand, kneaded into a circle again and relaxed for 15 minutes. 3. Then make pastry dough. Cut butter into small pieces and heat them in water or microwave oven to make them melt into liquid state. Mix butter, salt and flour. Knead into pastry. 4. Roll the loose dough on the chopping board into large pieces. 5. Put the pastry on the rolled dough. Flatten it. Press it with a rolling pin. Make it spread in the middle of the dough in a flat state. 6. Fold the dough from the sides to the middle. Wrap the pastry in the dough.
Step2:7. Roll out the folded dough into a rectangle. 8. Fold both ends of the rolled dough towards the middle. 9. Fold it in half again. This completes a four fold discount. 10. Roll the dough into a rectangle again (turn the dough around and roll it again. Roll the original long side or long side). 11. Roll out the rectangle and fold it again. 12. After twice four fold dough, roll it into a rectangle with a thickness of about 0.2cm. 13. Make small holes in the dough with a fork. Then cut it into small squares. Remove the irregular corners. 14. Place the cut square biscuits on the baking tray. Leave some space between each cookie. Spray some water on the biscuit and let it ferment in a warm place for about 25 minutes until the thickness of the biscuit is 1.5 times and 2 times of the original. Put it into the middle layer of the preheated oven at 175 ℃ and bake for about 13 minutes until the surface is golden.
Cooking tips:1. This biscuit can be made with ordinary medium gluten flour (the most common flour in the supermarket. Usually we use it to make steamed bread and noodles). The water absorption of different flour is different. The amount of water is increased or decreased according to the actual situation to ensure that the dough can be kneaded into a soft and smooth dough. 2. The amount of baking soda is very small. The minimum scoop of a common measuring spoon is usually 1 / 4 teaspoon. Use the minimum scoop to hold half of the scoop. 3. In the process of rolling and folding the dough, if you think the dough is not easy to roll (it is easy to shrink after rolling), you can let the dough rest for more than ten minutes before rolling. There are skills in making delicious dishes.
