I made a delicious chives and salty biscuits, which was very delicious and my family was full of praise. The biscuits are very crisp, the taste is just right, not too salty, very fragrant, it took 2 hours to make it, and it was shared by the family in just 5 minutes, quite awesome! Baking: the middle layer of the oven, fire up and down 180 ° C, about 13 minutes
First make water and oil skin: Put rich flour, olive oil, maltose, yeast, water into the bread machine, and then start the kneading process.
After the dough is smoothed, the fermentation process is started.
Ferment to twice the size, take out and fully vent. This process takes about 90 minutes.
Then make the shallot yoghurt: mix the corn starch, the butter, the salt and the shallot that melted in water.
Wrap the shallot meringue with water and oil.
After spheronization, cover with plastic wrap and let stand for 15 minutes.
The mixed dough was rolled and folded several times, approximately three times, and then twisted into a 2 mm thick dough.
Puncture the face with a small hole and puncture some small holes as much as possible.
Use a pizza knife to divide the dough into small squares.
Move the biscuit blank into the baking tray, spray a little water on the surface, put it into the oven, ferment it to 1.5~2 times thick with the fermentation procedure, and take it out. Then, warm up the oven at 180 degrees and put it into the middle layer. Bake for 13 minutes or so until the surface is slightly golden.
Sealed and stored after cooling.
Crispy chives and salty crackers.
Since the water and oil skin needs to be fermented, the water and oil skin is first prepared, and the material of the shallot oil pastry is prepared in the process of fermenting the water and oil skin. Remember to sprinkle some dry powder on the chopping board to prevent sticking.