Whole wheat soda crackers
Overview
I have made a lot of cookies, but I have never made soda cookies. Among all biscuits, the most popular ones are crisp biscuits, which are oily and crispy to the point of falling apart. Crisp and hard biscuits are only acceptable to those who like to grind their teeth. Soda biscuits are the least marketable. They have no oil content and are not fragrant. They also have no sugar content and are not sweet. As for graham crackers, they have never been favored. Whether they are crispy or hard, not many people like their rough texture. Even people who clamor to try whole wheat will never look at it again after they try it. And this soda cracker, whole wheat, oil-free, yeast version, makes people want to try it just looking at it. I don’t expect others to accept it, as long as I like it. I just don’t know if the fine powder left after sifting out the coarse particles from whole-wheat flour can continue to be used as whole-wheat flour to make bread. I might as well use it in this biscuit. After all, there is still fine wheat bran in it. After all, biscuits do not have such high requirements on the gluten strength of flour. Flour and whole wheat flour 6:4, discovered when it comes to starting. . . Such a small amount of whole wheat flour is just 60 grams, and the remaining 20 grams is not interesting. . . I made a decisive decision and reversed the proportions, 6 whole wheat and 4 flour. No one else would eat it anyway. . . It’s really good. If you like small biscuits, just reduce the size so you don’t eat too much. . . . Suddenly I discovered that Baked Dove seems to be very good at locking in flavor. After baking, when I opened the oven, I was greeted by the smell of soda. I suddenly realized that it seemed like the strong aroma was only felt at this time during the entire process. . . . I tried to recall that I used it to bake biscuits before, but I didn’t seem to smell a particularly obvious aroma during the baking process. . . .
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Ingredients
Steps
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Materials
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Pour all ingredients into a large bowl
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Knead for 15 minutes to form a uniform dough
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Place in a bowl, cover with plastic wrap, and ferment for about 20 minutes
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The dough rises slightly
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Roll out into a rectangular shape
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30% off
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Roll it out again and fold it into thirds. Repeat this action a total of 3 times
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Roll the dough into a sheet about 0.25cm thick
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Cut into small cubes
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Place in baking pan
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Use a fork to make holes on the surface, spray water, and ferment for about 20 minutes until the thickness is about 0.4 cm
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When the oven is powered on, press and hold the on/off button, all buttons will light up
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Select upper and lower heat, set the temperature to 170 degrees,
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Set the time to 15 minutes and enter preheating
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After preheating is completed, place it in the baking pan,
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Close the oven door and bake for about 10 minutes
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The biscuits are baked thoroughly and crispy, and come out of the oven
