Whole wheat soda biscuit(quan mai su da bing gan )

Whole wheat soda biscuit

Introduction:

"This biscuit is Jun Zhi's recipe. I always wanted to make it before, because it's very simple and healthy, but I've been procrastinating. I didn't remember it because of such and such things. It was finally made a few days ago, but after the biscuit was made, I felt that it was not sweet, but salty. Jun Zhi's formula has always been sweet. I know that. But when I didn't make it this time, it was a little strange to look at the formula. 100 grams of whole wheat flour and 15 grams of powdered sugar seemed ok. The amount of sugar was not very much. Why was it called soda. Sure enough, it tastes strange. This biscuit doesn't need butter. It tastes hard and crisp. When baking, try to dry it, otherwise it will be soft. Therefore, the requirements for rolling biscuits are also improved. When rolling biscuits, try to roll them evenly to avoid thin edges and thick middle. In this way, the thickness of biscuits cut out is not consistent. When baking, some biscuits have been baked and some have not been baked. The following operations are in accordance with Jun's steps, plus my own operation process as a reference, also easy to improve in the future. I hope you can correct me. Thank you very much

Production steps:

Step 1: weigh the whole wheat flour, dry yeast and baking soda in a bowl and mix well

Step 2: melt butter into liquid, add sugar and salt, mix well

Step 3: add water to butter and mix well

Step 4: pour the powder into the butter

Step 5: knead the dough by hand (in this step, you told me to knead it for about 10 minutes until it becomes a smooth and hard dough. If the dough is always dry and hard, you can add more water. When I operate, I feel that this amount is not too dry at all. It's easy to form. It's not as long as kneading. It's about 4.5 minutes. Of course, it's also related to the water absorption of flour.)

Step 6: knead the dough into smooth dough, cover it with plastic film, and ferment at 25 ℃ for 30 minutes (when I made it, the room temperature was only about 19 ℃, so I fermented for 1 hour, but there was no obvious increase in dough)

Step 7: take out the fermented dough, cover it with fresh-keeping film and roll it into evenly thick dough

Step 8: cut the dough, remove the irregular edges, cut it into square, and poke the hole in the middle of the square biscuit germ with a fork

Step 9: transfer the biscuit germ to the baking tray with scraper, cover with wet cloth or plastic film, and ferment for 20 minutes at 25 ℃. Then take away the wet cloth or preservative film, put the fermented biscuit germ into the preheated 165 degree oven, middle layer, bake for about 15 minutes, until the surface is golden

Materials required:

Whole wheat flour: 100g

Butter: 20g

Water: 30g

Powdered sugar: 15g

Salt: 2G

Baking soda: 1 / 8 teaspoon

Yeast: 1 / 2 teaspoon

Note: if you don't like whole wheat, you can replace whole wheat flour with medium gluten flour to make original soda biscuit. The amount of water is adjusted according to the water absorption of flour

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Quan Mai Su Da Bing Gan