pickled mustard biscuits
Ingredients: low-gluten flour
Recipe Recommendations
- butter 20 grams
- white granulated sugar 4 grams
- low-gluten flour 150 grams
- mustard 30 grams
- yeast 4 grams
- milk 75 grams
- baking soda 1 grams
- salty and fresh
- roast
- an hour
- ordinary
Steps for pickled mustard biscuits
1
Cut the pickled mustard into pieces with a knife and set aside.
2
Dissolve the yeast in warm milk and let stand for 5 minutes. Sieve in low-gluten flour, add white sugar, butter, soda powder, and mustard tuber, stir well.
3
Knead the dough into a smooth dough, wrap it in plastic wrap, and let stand at room temperature for 25 minutes.
4
Roll the dough into rectangular slices with a rolling pin.
5
Fold one end of the dough sheet from 1/3 to the middle, and the other end also 1/3 to the middle.
6
Close your mouth facing down, roll it into a rectangular thin sheet again with a rolling pin, and then fold it in three. Fold it three times in total.
7
After three-fold, roll the dough into a 0.3-cm rectangular thin sheet with a rolling pin.
8
Use a crescent shaped mold to shape the dough
9
Place the green biscuit on a baking sheet and let stand for 10 minutes
10
Preheat the oven in advance and spray a little water on the green surface of the biscuit. Oven at 180 degrees for 15 minutes