Chinese Food
Pure chickpea soda biscuit
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In spring and March, heaven and earth are born, and all things are glorious. Look at a tree. It's easy to see its flowers, its leaves, its fruits, even its branches. But it's not easy to see its roots. Even it often ignores its roots. If you want a tree to thrive, you will often work in vain on flowers, leaves, fruits and even branches. To protect the root of the tree, let its root be deep and solid in the soil, to better accept the nourishment of the sun and rain, to withstand the grinding of the storm, and to present full of vitality. Things have a beginning and a end. Everything. Including the global epidemic. What part do we see? Is it flower, leaf, fruit, branch or root? Make cookies and think.
Cooking ingredients
Cooking Steps
Step1:Clean the dried chickpeas. Add water. Soak for about 8 hours.
Step2:Soak the chickpeas. Clean them. You can make more bubbles at a time. If you don't use them for the time being, you can drain them into the refrigerator and freeze them. Take them out when you use them.
Step3:Put the soaked chickpeas into the pot. Add enough water to the green peas. Boil over high heat. Cook over medium low heat for about 30 minutes. Here are the cooked beans.
Step4:Cooked chickpeas. According to the weight ratio of bean water = 2-1, use the cooking machine to make chickpea mud.
Step5:Pour out the amount of hummus required for the biscuit. Add flour, salt, yeast, baking soda and black pepper. Stir well or knead evenly by hand.
Step6:Add olive oil. Knead evenly. Knead into dough. Cover. Let stand for 30 minutes.
Step7:Take out the dough and put it on the chopping board. Do not knead it. Roll it directly into a thin piece about 2mm thick. Then use the mold to press out the shape, or use the biscuit tool to cut out the pattern, or cut into other shapes you like. Put some holes in with a fork. Remove patches other than the shape.
Step8:Spread oil paper on the baking tray. Put the biscuits in the baking tray.
Step9:Put it into the middle layer of the preheated oven. Bake the upper tube at 150 ℃ and the lower tube at 135 ℃ for about 14 minutes. Please adjust the temperature and time according to the thickness of biscuit and the oven.
Step10:Take out the baked biscuits and put them on the baking net to cool (about 40 minutes). Put them into a sealed container and store them in a cool and dry place. There is no problem in keeping the biscuits for 35 days. They haven't been tested for a longer time, because they can't be eaten in three or five days.
Cooking tips:1. The cooked chickpea can also be pressed into mud with a spoon or a mud press. Although the biscuits made by this way are not as delicate as those made by the cooking machine, they have the granular feeling of chickpea. 2. Cook the pure spiced chickpea to make the biscuit. It's the delicious spiced chickpea biscuit. 3. The size of the baking tray is 32.5cm * 28.5cm for reference. There are skills in making delicious dishes.
