Chinese Food
Scallion high calcium soda biscuit (Junzhi formula)
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Cooking ingredients
Cooking Steps
Step1:1. Prepare some eggshells. Wash the eggshell, tear off the white film, bake it slowly in the pot until crispy. Grind it into powder. 2. Knead the dough materials together and make it into dough. Cover with plastic film. Ferment at room temperature for about 2030 minutes. The volume will be slightly larger. 3. Knead the pastry materials together. Knead them into dough. 4. Roll the dough material into a rectangle. 5. Fold one side from 1 / 3 to the middle and the other side from 1 / 3 to the middle. This is the first three fold before wrapping into the pastry. 7. Fold the dough three times and close it down. Repeat step 46 twice. That is, roll it out, fold it three times, roll it out again, fold it three times. Three rounds and 30% off. Until the surface of the patch is shiny. 8. After three turns and three folds, roll out the patch into a rectangle. Put the pastry in the middle. 9. Flatten the pastry. Then press it with a rolling pin. Let the pastry be flaked. 10. Turn one side of the pastry over. Cover the pastry 11. Turn the other side of the pastry over. Cover the pastry. 12. Knead both ends with your hands. The pastry is wrapped in the dough. 13. After packing, repeat step 46 three times. That is to say, after wrapping in the pastry, three rounds and three folds can be carried out. 14. Roll the three fold dough into a rectangle with a thickness of 0.2cm. Cut off the edges and corners. Use a fork to prick even holes on it immediately. 15. Divide into even squares. Each piece should not be too big. (in this step, you can also use the printing die to cut out small biscuits of other shapes.) 16. Drain them into the baking tray. Put them in a warm place for final fermentation. 2030 min. ferment until the dough thickens and bake in preheated oven.
Step2:I add a lot of chives to the pastr
Step3:It's OK to add some scallion in the pastry. I add more so it's very fragrant
Step4:It's a rolling hole or a fork
Step5:Cut the die according to the pattern you lik
Step6:It's Crispy when it's cold in the ove
Cooking tips:1. The key to high calcium in biscuit formula lies in the use of eggshell powder. The eggshell contains 94% calcium carbonate and has a porous structure. It is easy to grind into powder. After baking, the eggshell calcium is easy to be absorbed by human body. The addition of 1% eggshell powder to flour can not only increase the mechanical strength of dough, improve the quality of biscuits, but also make biscuits more crispy. 2. Three turns and three folds were carried out before wrapping into the pastry. Three turns and three folds were carried out after wrapping into the pastry. A total of six turns and three folds were carried out. During the whole process, the dough does not need to be relaxed and awakened. It is finished in one time. 3. Before wrapping in the pastry, it is necessary to make three rounds and three folds to make the dough fully gluten and make the dough shiny before wrapping in the pastry. This is the crunchy texture of biscuits. 4. If you use rich powder instead of standard powder, you can add a little more water. Because the water absorption of flour is not the same. The water should be added as appropriate. The dough can just form into a ball. It should not be too wet. This dough is very
