Zhixiang Thousand Layer Soda Cookies
By VicentaLakin
Recipe Recommendations
- flour 100 grams
- water 45 grams
- corn oil 20 grams
- sugar-free milk powder a tablespoon
- dry yeast a small spoonful
- baking soda 0.3 grams
- salt 1 gram
- black sesame appropriate amount
Steps for Zhixiang Thousand Layer Soda Cookies
1
Knead the dough materials together to form a dough. Cover with plastic wrap and ferment at room temperature for about 20-30 minutes until the volume becomes slightly larger.
2
Also knead the pastry ingredients together and knead into dough.
3
Roll out the fermented dough material into a rectangular sheet.
4
Fold one side from 1/3 to the center, and fold the other side from 1/3 to the center.
5
Close the folded dough sheet face down, roll it into a square dough sheet, and repeat steps 3-5 twice until the surface of the dough sheet shines.
6
Then roll out the dough sheet into a rectangle, place the pastry on one side, flatten the pastry, and then press it with a rolling pin to make the pastry into slices.
7
Squeeze the three sides with your hands to death, so that the entire pastry is wrapped in the dough sheet.
8
After wrapping, repeat steps 3-5, which is, roll it into a square dough sheet.
9
Fold one side from 1/3 to the center, and fold the other side from 1/3 to the center.
10
Close the mouth downwards, and roll it into a rectangular dough sheet, repeating this three times.
11
After repeating it three times, roll it into a sheet as thin as possible.
12
Cut off the corners and immediately use a fork to make even small holes in them.
13
Divide it into the shape you like, and each piece should not be too big.
14
Drain on a baking sheet and place in a warm place for final fermentation, 20-30 minutes. Preheat the oven to 180 degrees, ferment the dough sheet until it becomes slightly thicker, and place it in the preheated oven. Add tin foil to the top layer to prevent the biscuits from being burnt, and bake for 15 minutes (the time depends on your own oven, bake until the surface becomes hard).