Chinese Food
Scallion sesame soda biscuit
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Recently, the boss has a holiday. He plays with his sister at home every day. Children's eating habits are not like adults. They can eat three meals a day at a fixed point. They have a lot of activities, so they are easy to starve. Every morning and afternoon, they need to have extra meals. Except for fruits, the children's favorite food is biscuits. A few days ago, I made a few plates of cookies. In a few days, I was eaten up by the children. I ran after my mother every day and asked when my mother would bake cookies. Since the children like the biscuits made by their mother so much, they can bake some more. The last time they baked them was sweet. This time they changed them into salty ones. The onions are crispy and crispy. It's not greasy to eat more. The method is simple. So they made today's biscuit with sesame and chives. Chives and sesame soda biscuits were the most popular biscuits I ate when I was at school. In my memory, they were the cheapest in the supermarket at that time, so I often bought them as breakfast or extra meal for my self-study last night. Later, I used to buy some scallion flavored soda biscuits when I was working
Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of raw materials for making sesame and chive soda biscuits. The flour must be low gluten flour, which is specially used for making cakes or biscuits. It can make the finished products crispy and delicious; the chive must be chive, which is very thin. It can be chopped in advance. The more broken, the better; the sesame must be cooked. It can be fried or baked in advance; the oil I use here is corn oil. It can also be changed into butter or other non special gas Flavored edible oi
Step2:Take a small basin. Put flour and cooked white sesame, salt and soda into the basin. Mix well
Step3:Mix the chives with corn oil. This will make the chives cover the oil. It is not easy to lose water
Step4:Then put the chopped shallots mixed with corn oil into the flour bowl, and mix them evenly with chopsticks
Step5:Pour the yeast milk into the flour basin, mix it well, and then knead it into a soft dough. This dough will not be too soft. It's similar to the dough kneaded by steamed bread in peace time. Knead it evenly without dry powder. It's especially smooth without kneading. Even if it's low gluten flour, hard kneading will make the flour gluten
Step6:Cover with plastic wrap and let the dough ferment at room temperature for about 1 hour. The picture above shows the finished fermentation
Step7:Take out the fermented dough and put it on the kneading pad. Because I make a large portion, I divide it into four small dough groups and knead them for use
Step8:Take one of the dough and use a rolling pin to roll it into a pancake shape. Try to roll it into a square shape. Either a rectangle or a square shape is OK. The thickness is different from that of a coin
Step9:Cut it into small pieces with a knife. The square or rectangle is optional. The size can also be determined by yourself
Step10:Place the cut biscuit embryo on the baking plate. Leave enough space in the middle. Then use a fork to make some holes on the biscuit embryo. This can prevent the biscuit from bulging due to heat during baking
Step11:Make all the biscuits in turn. Let them stand for about 15 minutes. Then put them in the oven. Bake them at 180 degrees for about 20 minutes. The biscuits are thin, easy to bake and easy to bake. So pay attention to the observation in the last few minutes. When the color meets the requirements, you can take them out. Due to the temperature difference in the oven, the temperature and time here are for reference only. Please adjust according to your own oven. What's more, I use the win
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Cooking tips:[what do you have to say? - ▲ my recipe has a large amount of ingredients. If the oven is too small to bake so much at a time, please reduce all the ingredients equally. For example, an ordinary 45L open hearth oven. Use a quarter of this recipe. ▲ low gluten wheat flour is the best choice for making biscuits. The gluten is low. The biscuits will be crispy and delicious; ▲ shallots should be as thin as possible. And it's better to choose only the green part of the scallion leaves. In this way, the flavor of the scallion is stronger and it will be better to see; ▲ the biscuit embryo must be pierced with a fork. Otherwise, the biscuit will bulge and affect the shape during baking; ▲ There will be a certain temperature difference in the oven. So the temperature and time provided in the recipe are for reference only. Please adjust according to your own oven when making. The biscuit tastes crispy. It can be stored for a long time in a sealed bag after being cooled. It is not easy to be damaged. However, it is recommended not to exceed one week. Keep the biscuit
