Chive milk salt soda biscuit(yang wei jia pin xiang cong nai yan su da bing gan )

Chive milk salt soda biscuit

Introduction:

"I'm a soda cracker addict. I remember that in the past, when I ate something wrong, my stomach would turn sour. Therefore, I always had a bag of soda biscuits at home. When my stomach was sour, I would eat two pieces, which would soon relieve the pain. Since I have been playing baking, I have often been wandering around at home. I can not only experience the fun of baking, but also make some edible food for my mouth. Very good! This is what food brings us, a better life. I like it!! This soda biscuit is a favorite of me and little fat girl. The taste and taste are unspeakable, but it's very thick every time. It looks too real. However, this kind of soda biscuit also has a different flavor

Production steps:

Step 1: all raw materials used.

Step 2: separate 20g and 10g butter, cut into small pieces and soften at room temperature.

Step 3: the dried yeast is boiled with warm water and allowed to stand for 2 minutes.

Step 4: divide the flour into 100g and 30g, wash and cut the shallots.

Step 5: after the butter is softened, mix the dough materials and knead them into dough respectively. The pastry materials are also kneaded into dough, and the dough is fermented for half an hour.

Step 6: ferment until the dough is slightly bulging. Take out the dough and roll it into a rectangle as much as possible.

Step 7: fold along the third of the patch.

Step 8: fold the third piece from the other end again.

Step 9: close down, roll out and repeat for three times. Roll out again and put in the pastry.

Step 10: roll out the pastry slightly.

Step 11: fold along the third of the patch.

Step 12: fold again from the third of the other end.

Step 13: hand compact all around, wrap the pastry inside, close it down, roll it open, fold it again, repeat this three times.

Step 14: roll it out again to form a rectangle, the thinner the better. Cut off the leftover edges and use a fork to make small holes in the dough.

Step 15: cut into pieces of appropriate size, lay oil paper on the baking pan, and drain into the oven.

Step 16: put into a 180 degree oven, middle layer, heat up and down, about 20 minutes until the biscuit is hard colored.

Materials required:

Dough ingredients: Flour: 100g

Butter: 20g

Milk powder: 10g

Warm water: 40g

Dry yeast: 3 G

Baking soda: 1g

Salt: 1g

Shallot: moderate

White Sesame: 10g

Pastry ingredients: Flour: 30g

Note: 1. If the biscuit is soft, it means that the heat is not enough. Continue to bake until the biscuit is hard. It will be crisp and delicious after being cold, with clear layers!

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: onion

Chinese PinYin : Yang Wei Jia Pin Xiang Cong Nai Yan Su Da Bing Gan