Soda biscuit
Introduction:
Production steps:
Step 1: mix the warm milk (no more than 30 ℃) and yeast powder, and let it stand until the yeast powder dissolves. Butter is heated to liquid.
Step 2: mix 150g low gluten flour, 3 tsp sugar, 1 / 4 tsp salt, 1 / 2 tsp chicken essence and 1 / 4 tsp soda powder with warm milk and butter to make a dough. Cover the dough with plastic film and let it stand for 30 minutes.
Step 3: sprinkle a little high gluten flour on the chopping board to prevent sticking, roll the dough into a 2mm thick round cake shape, cut it with a mold, and insert some small holes in the biscuit with toothpicks or chopsticks. Place the biscuit on a baking plate with olive oil on it and let it ferment for 10 minutes.
Step 4: preheat the oven at 170 degrees, heat up and down, top 170 degrees, 10 ~ 13 minutes.
Materials required:
Low gluten flour: 150g
Warm milk: 60g
Yeast powder: 1 teaspoon
Soda powder: 1 / 4 spoon
High gluten flour: right amount
Salt: 1 / 4 spoon
Fine granulated sugar: 3 teaspoons
Chicken essence: 1 / 2 spoon
Olive oil: right amount
30g: butter
Note: the thinner the biscuit is, the crisper it is, but the baking time should be shortened accordingly
Production difficulty: ordinary
Process: Baking
Production time: 10 minutes
Taste: salty and sweet
Chinese PinYin : Su Da Bing Gan
Soda biscuit
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