Chinese Food
It's thin, crispy and can be eaten during weight loss
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It's not complicated. But it's a fermented biscuit. So it will take a little longer than ordinary biscuits. Its fat content is not high. Crispy crispy taste is not as greasy as butter cookies. It is a good snack. The sugar content of biscuits is not high. But if you want to try salty biscuits, reduce the amount of sugar powder to 5g, and increase the amount of water properly, so as to avoid the dough can not be shaped? Yes, but a little sugar can enhance the flavor of the biscuit. ——Jun Zhi. Can I really eat when I lose weight? Don't lie to me. ——Er. Low sugar and low fat whole wheat biscuits. You don't have to worry about ruining your weight loss plan. But if you can't stop eating them Well, if I didn't say that [whole wheat sweet soda biscuit] (reference component - 80 pieces)
Cooking ingredients
Cooking Steps
Step1:Heat butter in water to melt into liquid state. Add sugar powder and salt and mix well. Then add water and mix well.
Step2:Mix the flour, dry yeast and baking soda and pour into the liquid mixture.
Step3:Knead the dough with your hands. Place the dough on the table and rub vigorously for 10 minutes. At first, the dough may be very dry and hard to form. Rub hard until it becomes a relatively smooth hard dough. If the dough is always dry, add some water as you like. Put the dough into a bowl. Cover with plastic wrap. Wake up for half an hour at room temperature. ★ can I use the chef's machine to knead it? It's a small recipe. The chef may not be able to knead it. It's also not very hard to knead it by hand. So it's OK to knead it by hand. If you want to make more at one time, you can double the dosage of the formula. You can use the chef's machine to knead it - first gear. Knead it for 5 minutes.
Step4:Wake up the dough. Use a rolling pin to roll it into a thin sheet with a thickness of about 0.2cm.
Step5:Cut out the biscuit dough with the biscuit cutting die on the thin slice, and evenly fork some small holes on the dough with the fork (or use other biscuit mold you like. Cut the dough into square small pieces without the mold).
Step6:Put it on the baking tray. Cover the biscuit with wet cloth or plastic wrap. Ferment at room temperature for 20 minutes. Then take away the wet cloth or fresh-keeping film. Put the fermented biscuit dough into the preheated oven with the temperature of 165 ℃. Bake for about 15 minutes until the surface is golden (please adjust the baking temperature and time according to the actual situation).
Cooking tips:1. After the dough is reconstituted, knead it for about 10 minutes to make it smooth and elastic. 2. According to the different temperature. Wake up time will be different. At the temperature of about 25 ℃, wake up for about half an hour. If the temperature is high or low, you need to increase or decrease the wake-up time as appropriate. 3. Do not want to make sweet biscuits. You can reduce the amount of sugar powder. But when sugar powder is reduced, the amount of water is a little more to make dough. Add some more water as appropriate until the dough is hard. 4. Roll the dough thin. The thickness of the biscuit will increase after fermentation and baking. If it is rolled too thick, on the one hand, the biscuits will cause bad taste, on the other hand, it is not easy to bake crisp. Low temperature and slow baking method is adopted in the recipe. Use lower temperature to make the biscuit crisp. If your biscuit is too thick, the baking time may be greatly prolonged. 5. Change whole wheat flour into medium gluten flour. You can make original soda biscuits. The amount of water depends on the flour
