Shallots and sesame seeds soda biscuits
Because my stomach is not good, I often prepare some food to nourish the stomach at home, such as dried steamed buns, biscuits, etc. Soda crackers are my regular item. When I didn't know how to bake, I would often go to the supermarket to buy some soda biscuits to eat. I also tried many brands, but none of them were very suitable. I can make it myself. I can make whatever flavor I want, original flavor, creamy flavor, salt and pepper, chives... The chive sesame biscuit is one of my favorite cookies very much. It is crispy, salty and fragrant. I will also bring some to work, which makes those cat-greedy sisters often sneak into my office and ask for food. Sometimes after everyone finishes eating, their mouths will be wiped clean, and when someone comes in, they will ask: What is it so fragrant!
Recipe Recommendations
- water 40 grams
- butter 20 grams
- yeast 5 grams
- baking soda 0.5 grams
- salt 2 grams
- chives appropriate amount
- black sesame appropriate amount
Steps for Shallots and sesame seeds soda biscuits
1
Rub the dough materials together to make dough, cover with plastic wrap and ferment at room temperature for 30 minutes.
2
Liute the pastry ingredients into dough as well (the butter must melt through water).
3
Roll out the dough into a rectangular sheet.
4
Fold one side from one-third to the middle.
5
Fold the other side toward the middle. Complete the first 30% discount. After folding, close the lid downward, and repeat step 5.6 twice.
6
After three rounds of three-fold folds, roll the dough into a rectangle and place the pastry in the middle.
7
After flattening the pastry, press it with a rolling pin to turn the pastry into a flake. Turn over one side of the dough and cover it on the pastry. Turn the other side over and cover it on the pastry. Squeeze both ends with your hands and wrap the pastry.
8
Repeat three rounds of 30% discount after wrapping. Finally, roll it into a thin dough sheet and use a fork to pierce even small holes in the dough sheet.
9
Cut into squares with a knife.
10
Drain on a baking sheet and place in a warm place for final fermentation. 20--30 After 10 minutes, the dough sheet thickens slightly and place it in the preheated oven.
11
180 degrees, 20 minutes.
12
Rich onion aroma, crispy and delicious.