[Healthy Snacks] Series Whole Wheat Matzo, the ancestors of the bread industry, the most basic method. This cake is more important is the historic and religious significance, is a symbol, concrete Background interested can poke: http: //baike.baidu.com/link url = GDjzxrm2YONFg8Av4i5L8J0tKUR3RurmoCWdPPozV-TckQzhVpArPGS9KXXbbgrJmWqGatqsmDW4lP7IJxulGK Coming back to this shortbread itself? taste is very crisp, very much like cornflakes and Mexico. In substance, the desire era of rampant, flavor Wheat gradually, once again, people of all ages. Matzo in the strict sense from production to baked, time can not be more than 18 minutes. This provision was enacted Jewish ancestors, because they believe, over 18 minutes, began to breed the natural yeast, no yeast cake on the cake is not really a make up. Without this restriction on religious, made by soaking method shortbread richer flavor, slightly sweet, this is a credit to the enzyme, the grain in the aroma fully decomposed. This version of the shortbread can also be made into a rye version. See the tip 1 for details. note! The simpler the food, the more the quality of the raw materials is tested, because there is no scent and sweetness to cover, so the quality of the flour determines the taste of the final biscuit. Try to use the freshest organic flour. The method comes from "Whole Grain Breads" by Peter Reinhart. The following dosages can be used to make 4 pancakes that are slightly larger than the whole hand. Tip: There are only 3 kinds of materials (salt can be added or not), suitable for those who taste light and like the original wheat flavor. If you want to make it taste more, you can sprinkle some conditioning before entering the oven, such as salt, black pepper, cumin powder, chili powder, allspice, salt and pepper, etc., or sprinkle some sesame seeds. A little), even cinnamon brown sugar.
Place the slate or inverted baking tray in the middle of the oven and preheat to 350 degrees Fahrenheit / 175 degrees Celsius. (See Tip 2)
Mix all the ingredients evenly, simmer for 3 minutes, rest for 1 minute, continue to simmer for 3 minutes, adjust the amount of powder according to the different water absorption of the flour. The dough should be soft, smooth, and slightly sticky, but it won't stick to the hands (the rye will stick more).
Divide the dough evenly into 4-5 portions, each of which is rounded with a tension on the surface and placed on the chopping board for 3 minutes.
Sprinkle some whole wheat flour on the chopping board, flatten a piece of dough, and round it from the center to the circumference. The thinner and more fragile, at least 0.4 cm or less. It is recommended to use the finest profile of the noodle machine to make it thinner and more crispy. Or put the dough on the oil paper, so it is not sticky.
Sprinkle some flour on the pizza shovel, put the dough on the pizza shovel, use a fork to fill the surface with the fork, and the edges around it should be tied.
Put it in the oven and bake for 8-15 minutes. The thickness of the cake will be different when it is used. Until it is browned, put it on the grill and let it cool. Repeat the above steps to complete the remaining cake.
1, rye version. Replace the whole wheat flour in the cube with half the coarse rye flour and half the fine rye flour. The amount of water is slightly more. Pour the cake into 0.6 cm (1/4 inch) thick, 325 degrees Fahrenheit / 163 degrees Celsius, and bake for 30 minutes until it becomes brittle. 2, if there is no slate, you can use a baking tray instead. Put the baking pan on the back side and put it in the oven to preheat it, so that it is convenient for putting the cake. 3, suitable for replacing potato chips, corn flakes, can be yak butter, salsa and so on. It can also be added when eating salad, which is rich in taste. It can also be mashed, instead of fried crispy, burritos. 4, sealed storage can be up to 30 days, and has been brittle. 5, do not roast to burnt black, it will suffer.