Recipe: Original soda cracker

Home Cooking Recipe: Original soda cracker

Notes:

This soda cracker tastes really good. It is a bit like a Kangyuan biscuit that I have eaten since I was a child. I miss the weight of the following formula: the finished product is about 350g, the recipe is about 2-3 dishes, the original taste is the same, and there are many changes in the taste. Such as: Shallot soda: add 40-50g fresh diced green onion Moss soda: add seaweed powder Sesame soda: add sesame

Ingredients:

Steps:

  1. Home Cooking Recipe: First dissolve the yeast in the water, because the biscuit dough doesn't need to be smashed, then the oil method will be used to knead all the raw materials into dough. It doesn't need to be smashed out, and it doesn't need to be very smooth. Look at the picture on my right.

    First dissolve the yeast in the water, because the biscuit dough doesn't need to be smashed, then the oil method will be used to knead all the raw materials into dough. It doesn't need to be smashed out, and it doesn't need to be very smooth. Look at the picture on my right.

  2. Home Cooking Recipe: Then round the kneaded dough, cover the plastic wrap, ferment it to the original 2 times the size in the warm and humid place, be sure to send it in place, but don't overdo it, send it to the internal tissue and loosen it.

    Then round the kneaded dough, cover the plastic wrap, ferment it to the original 2 times the size in the warm and humid place, be sure to send it in place, but don't overdo it, send it to the internal tissue and loosen it.

  3. Home Cooking Recipe: Then split 2-3 copies, in fact, it does not matter, mainly because I don't care if the dough is too big, the operation is not good, then a little bit of it, over the pressing machine, pressed to the thickness of the dumpling skin, about 2-3mm, pay attention to Powder and anti-stick, don't sprinkle too much. If there is no pressing machine, use the dough stick to make the thickness of the dumpling skin.

    Then split 2-3 copies, in fact, it does not matter, mainly because I don't care if the dough is too big, the operation is not good, then a little bit of it, over the pressing machine, pressed to the thickness of the dumpling skin, about 2-3mm, pay attention to Powder and anti-stick, don't sprinkle too much. If there is no pressing machine, use the dough stick to make the thickness of the dumpling skin.

  4. Then carefully put the dough into the baking tray (if you are not using a non-stick baking tray, remember to spread the oil paper first), then use the roller knife to cut out the size you want, do not cut it, have a deep print, and then use a fork to tie it up. Put the hole in the warm place, and finally ferment for a while, just start it a little, because it will swell when it is roasted.

  5. After fermenting, spray a little water on the biscuits, sprinkle the salt, then put it in a 220-degree preheated oven, bake for 10 minutes, color it out, and cool it on the grid.


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