Chinese Food
Scallion soda biscuit
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It's a very simple biscuit. I bake two plates without butter or eggs. It has a strong smell of onion. When I bake the first plate, I roll it out a little thick. It feels a little hard after it's cold. The second plate rolls out a little thin. This time it's very crispy. But when I bake it, I must pay attention to the observation so as not to burn it. There are too many tableware molds and various shooting props. At present, I have piled them up in two cabinets in my home. There may be many I haven't used. After I bought them, I put them up and forgot to look for them. I didn't know where I put them, and I didn't find them. I just found a small cup of pressed shape~~
Cooking ingredients
Cooking Steps
Step1:Sift the flour into a bow
Step2:Add salt, soda and sugar and mix wel
Step3:Melt butter in microwave for half a minute (or in hot water
Step4:Mix yeast in warm water. Allow to dissolv
Step5:Pour butter and yeast solution into flou
Step6:Mix well with rubber scrape
Step7:Mix your hands into a doug
Step8:Add chopped and drained scallion and sesame and mix wel
Step9:Cover dough with plastic wrap. Let stand for 30 minutes
Step10:Roll the dough into a large slice of no more than 2 mm. The thinner the crust, the crisper the biscuit
Step11:Press the mold into the shape you lik
Step12:After all pressing, the extra parts can be removed by lifting one side of the dough. The removed parts can be rolled into a ball and then rolled into a large sheet to press out the shape
Step13:Brush a layer of salad oil on the baking tray. Place the biscuit blanks on the baking tray. Leave a little space between each piece
Step14:Use the fork to make some small holes in the middle fork. Let it stand and ferment for about 10 minutes
Step15:Preheat the oven 180 degrees. Heat it up and down 180 degrees for 8-10 minutes. Be sure to observe. The biscuit will change color as soon as it changes color. Never paste it
Cooking tips:There are skills in making delicious dishes.
