Chinese Food
The best of salty biscuits -- whole wheat seaweed pastry
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It's time to cut meat. I've basically given up sweet things. Even when it's making biscuits, I try to avoid them. In fact, compared with the sweet and greasy biscuits, I prefer salty ones. Today's sharing of this whole wheat seaweed pastry is definitely the best of the salty biscuits. The taste of the pastry brings your taste buds into a different world of biscuits. Chew in your mouth. The layer of the pastry is also very obvious. In the materials, seaweed, black sesame, whole wheat flour, etc. are also used to make it more nutritious. Anyway, I've been infatuated with it. I think you will, too.
Cooking ingredients
Cooking Steps
Step1:Prepare the necessary ingredient
Step2:All the ingredients in the main ingredient are mixed, mixed into dough, covered with plastic film and fermented for 1 hour
Step3:Porphyra cut into pieces for use
Step4:The ingredients required in the auxiliary materials shall be mixed and evenly mixed to make pastry dough
Step5:After the air is discharged, cover the dough with plastic film and relax for about 10 minutes
Step6:The relaxed dough is rolled into sheets. The pastry dough is rolled open at the same time. It is placed in the middle of the dough and smoothed
Step7:Fold left and right, continue rolling, continue folding, repeat three times, and finally roll into a small finger thick patch
Step8:After rolling out, cut off the uneven edge of the patch. Use a fork to make holes on the fork with even surface
Step9:Cut into long strips about 1 finger wide. Put them on the baking tray in order. The oven temperature is 165 degrees. The time is 18 minutes. After preheating, put them in the baking tray.
Cooking tips:1. There are many kinds of sugar free biscuits, but it's the first time for the pastry to be made. Before, they used to add ingredients directly. Compared with the two methods, this biscuit is crisper. 2. This biscuit uses whole wheat flour without sugar. It's a nutritious and healthy biscuit dry. 3. In the process of dough fermentation and relaxation, the surface needs to be covered with fresh-keeping film to prevent the skin from drying ; 4. When cutting Porphyra, try to cut to the size of sesame seed; 5. Repeat the same action three times in the process of folding and rolling. You can see seaweed and black sesame seed clearly on the surface of dough; 6. Fork holes on the surface of dough can prevent foaming during baking. There are skills in making delicious dishes.
