A saffron soda
By VicentaLakin
Milk salt, onions, sesame. What kind of soda cookies are your favorites? This soda, it's just a combination of three tastes, each of which is super glamorous
Recipe Recommendations
- Medium gluten flour 100g
- butter 17g
- water 40g
- salt 1g
- dry yeast 3g
- baking soda 1g
- milk powder 5g
- sesame 10g
- shallots appropriate amount
Steps for A saffron soda
1
Preparation materials
2
butter split between 20g and 17g, room temperature softened
3
The yeast melts in warm water
4
flour split into 100 g and 30 g
5
Put all the material in the tank
6
It'll be a fermentation for 20 minutes
7
Combination of sodium material evenly
8
Leave it alone for 20 minutes
9
To be fermented to a slightly larger extent, the skin is fermented into a shape close to the rectangular
10
One third of the skin is folded
11
One third on the other
12
Put your mouth down, make a face, fold it over and over and over and over and over and over and over and over and over again
13
One third from right to left again
14
One third left to right
15
It's a face. It's three folds. Open
16
Try to be thin and cut into pieces with a knife
17
Take a fork or a toothpick and placate every piece of face
18
The oven is preheated, 180 degrees and 20 minutesA saffron soda Make Tips
For the last time, the skin must be as thin as possible, and the process of making cookies will expand and become thick. The thinner it gets, the more it gets, the better it tastes and the better it looks. 2. The picture of butter is 10 grams and 20 grams, respectively, by reference to the formula of the tilame. In practice, however, 10 grams of butter could not be squeezed, and I increased the amount of butter used in the sodium to 17 grams。