This biscuit is not sugared, full of seaweed, and you can add the right amount of sugar if you like sweet mouth.
Sift the low powder and baking soda into the container.
Add seaweed, salt and dry yeast. Yeast and salt are noticed open, separated by flour.
Add egg liquid and salad oil, add a small amount of milk according to the dry and wet state of the dough, so that the dough can be agglomerated and not loose and not wet.
Wrap the dough with plastic wrap and relax for 1 hour. The relaxed dough is kneaded into a dough piece of about 2-3 mm thick.
Cut into a rectangle of about 7CM*3CM and gently press a mold line in the middle.
Use a fork to evenly poke a small hole in the surface. Place the baking tray covered with high temperature tarpaulin.
The oven is preheated to 180 degrees, fires up and down, and the middle and upper layers are baked for 15 minutes.
1. The milk in the process should be added according to the dough. No dry powder can be seen. All the flour can be glued together in a whole group. Do not add too much liquid at once, resulting in the dough being wet and sticky. 2. The styling part can be used freely, but a small hole should be forked with a fork to make the surface flat. 3. This biscuit is not sugared, full of seaweed, and you can add the right amount of sugar if you like sweet mouth.