Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:Put the yeast in the milk of about 30 degrees. Stir well and let it stand. Let the yeast dissolve in the milk slowly. The temperature of 30 ℃ is the touch of fingers. It doesn't feel hot at all. The picture below shows the state of yeast that hasn't been dissolved. Wait until the yeast is completely dissolved.

3. 

   Step3:Sift the low gluten flour. Mix with baking soda, salt and onion. Pour in milk yeast. Mix with chopsticks until it's almost done. Pour in oil and knead into dough. Add milk slowly. Knead as usual.

4. 

   Step4:Smooth dough. Cover with plastic wrap. Let stand for about 30 minutes. » if the fermentation is not enough, the final biscuit will be hard. You can't eat crispy biscuits in a hurry

5. 

   Step5:Roll the fermented dough into thin slices with a rolling pin. In order to prevent adhesion, spread a layer of dry flour on the chopping board.

6. 

   Step6:Roll thin as much as possible. The final rolled dough is about 2mm thick

7. 

   Step7:Pancakes cut into small square

8. 

   Step8:Poke a hole in the biscuit with a fork. Let stand for 10 minutes. » because there is yeast in the dough. It will swell during baking. Poke holes for easy and even exhaust. Otherwise, the middle is easy to swell into a big bag.

9. 

   Step9:Heat up and down the oven 160 degrees. Preheat for 10 minutes in advance. Put tin paper on the baking tray and bake for 13 minutes at 160 ℃. When the time is up, let the biscuits bake in the oven for 5 minutes. There are subtle differences between different ovens. You can adjust the time according to the coloring degree ~ the final baking step. Let the moisture in the biscuit dry. It's the key to the crispness of the biscuit.

10. 

    Step10:It's simple and pure. Take a drop of it and throw in salt. The more you chew, the more fragrant it will be. The more you eat, the more delicious it will be.