Whole wheat seaweed crispy strips
Overview
During the meat reduction period, I basically gave up all sweet things, even if I was making biscuits, I tried my best to avoid them. In fact, compared to sweet biscuits, I still prefer salty ones. The whole wheat seaweed crispy bar shared today is definitely the best among salty biscuits. The crispy texture takes your taste buds into a different world of biscuits. When you chew it in your mouth, the layered texture of crispy flavor is still very obvious. The ingredients also use seaweed, black sesame seeds, whole wheat flour, etc. to make it more nutritious. Anyway, I'm obsessed with it, and I think you will be too.
Tags
Ingredients
Steps
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Prepare the required ingredients, ordinary dough: 150g whole wheat flour, 25g corn oil, 60g water, 1g baking soda, 1g salt, 2g yeast powder. Pastry dough: 50g whole wheat flour, 30g corn oil, 1g salt, 1 piece of seaweed, 5g black sesame seeds
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Mix the ingredients required for ordinary dough, mix into dough, cover with plastic wrap and ferment for 1 hour;
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Cut the seaweed into fine pieces and set aside for later use;
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Mix the ingredients required for the pastry dough and mix evenly;
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After the fermented ordinary dough is released from the air, cover it with plastic wrap and let it rest for about 10 minutes;
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Roll out the relaxed ordinary dough into a sheet, roll out the pastry dough at the same time, and place it in the middle of the dough and spread it flat;
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Fold left and right, continue rolling, continue folding, repeat back and forth three times, and finally roll out into a dough about the thickness of your little finger;
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After rolling out the dough, cut off the uneven edges and use a fork to make holes evenly on the surface;
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Cut into long strips about 1 finger wide and place them neatly on the baking sheet; oven temperature is 165 degrees and time is 18 minutes. After preheating, place on the baking sheet.
