Chinese Food
Healthy soda biscuits with classic extra virgin olive oil
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When it comes to biscuits, it often reminds people of high sugar and high oil. There is even a terrorist experiment of lighting biscuits with a lighter on the Internet. So there are often business experts who remind those MM who want to use biscuits instead of staple food to lose weight may be counterproductive. But this biscuit is low in sugar and oil. It also uses the classic extra virgin olive oil of olivine Gallo, which is good for human body and harmless. It is totally suitable for the word health in the name. The crispy taste as a snack between meals will never have any burden. The recipe comes from 101 handmade biscuits. I halved the amount of the original recipe. -
Cooking ingredients
Cooking Steps
Step1:Add water first. Sprinkle yeast on the surface. After a while, add olive oil, sugar and flour.
Step2:Stir with chopsticks. Make the flour floccule and add salt.
Step3:Knead the dough a few times with your hands to form a three light state. The dough for making biscuits need not be kneaded too smooth, so as to avoid that the biscuits will not be crisp after the gluten comes out.
Step4:Put the dough in the basin. Cover with plastic film. Put it in a warm place or in the oven. Turn on the fermentation function (about 28 ° C). Start the basic fermentation for 2 hours. The fermented dough will be wet and soft, with obvious pores and a little wine flavor.
Step5:Flatten the dough. Roll it on the baking sheet cloth to make a thin and even sheet about 2mm thick. Then cover the plastic film and relax for 15 minutes.
Step6:Use a hob to cut the dough into 6cm square. Use a needle wheel or fork to pierce the surface. The irregular dough around can be kneaded together and then rolled into thin slices (I'm lazy. If I prefer to eat burnt biscuits, does that sound more reasonable? Ha ha.)
Step7:Spray a little water on the dough. Move the cloth and the dough to the baking tray together. Put them into the oven. Turn on the fermentation function (about 38 ° C). Finally, ferment for 30 minutes.
Step8:Remove the cloth from the pan. Place the empty pan in the oven. Preheat the oven and pan at 250 ° C. After the temperature reaches, spray some water on the surface of the dough first, then take out the baking tray, put on the baking tray cloth and the dough, and immediately put them in the oven again. Adjust the temperature to 220 ° C, bake for 6 minutes, then return the temperature to zero. Continue baking with the remaining temperature of the oven until the surface of the biscuit is golden yellow, then take out and cool.
Cooking tips:1. The basic fermentation should be sufficient but not excessive, so that the dough has good gas production capacity. 2. The dough must be rolled thin and even in thickness, so that the baked biscuits will be crispy. It's more convenient to use a rolling pin like mine for rolling biscuits. 3. The oven must be preheated to 220 ° C. and the baking tray must also be preheated at the same time. In this way, the top and bottom of the dough will be heated quickly and congealed at the same time, so that the gas cannot overflow. The baked biscuits will bulge on both sides at the same time. There are skills in making delicious dishes.
