Sugar-free soda crackers

Overview

This biscuit is specially made for my mother-in-law who cannot eat sugar. Because of her high blood sugar, she has almost no snacks to eat. I looked here and found that there are really few sugar-free biscuits, so I took a reference this time and improved it myself. The steps are still very detailed, so that everyone can make it as much as possible. As for the taste, my mother-in-law likes it very much, and even the baby likes to eat it. Oil-free and sugar-free is actually very healthy😋

Tags

• baking
• children
• afternoon tea
• corn oil
• flour
• sugar-free milk powder
• baking soda
• black sesame
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Dough ingredients: 110g flour, one spoonful of sugar-free milk powder, 20g corn oil, 45g water, 1g dry yeast, 1g salt.

   

2. 2 Knead the dough ingredients into a dough, wrap it in plastic wrap, and ferment at room temperature for 20-30 minutes, until the volume becomes slightly larger.

   

3. 3 Pastry ingredients: 32g flour, 11g corn oil, 4g black sesame seeds, 0.5g baking soda, 0.5g salt (1/4 spoon).

   

4. 4 Knead the pastry ingredients into dough.

   

5. 5 Roll the fermented dough into a square shape.

   

6. 6 Fold one side from 1/3 to the middle, and the other side from 1/3 to the middle.

   

7. 7 Fold the dough sheet downwards and close it, then roll it into a dough sheet. Repeat steps 5-7 twice. The dough will feel a little shiny.

   

8. 8 Roll the dough into a square piece again, put the puff pastry dough on top, and roll the puff pastry dough into a square piece as well.

   

9. 9 Pinch the edges with your hands and wrap the entire pastry in the dough.

   

10. 10 After wrapping, continue to repeat steps 5-7 and continue rolling out into square pieces.

    

11. 11 Fold one side from 1/3 to the middle, and the other side from 1/3 to the middle.

    

12. 12 With the edge facing downwards, continue to roll the dough into a square shape and repeat steps 5-7 2-3 times (personally, 2 times is enough)

    

13. 13 After repeating 2-3 times, roll it into a thin sheet.

    

14. 14 Cut off the corners and poke holes in them with a fork.

    

15. 15 Divide the dough with a knife and lay it out. Leave to ferment at room temperature for 20-30 minutes until the dough becomes slightly thicker.

    

16. 16 After preheating the oven, adjust the temperature to 180 degrees, set the middle layer, and bake for 15 minutes until slightly golden. (The time should be determined according to the conditions of your own oven. If you are really not sure, you can pay attention during the baking process, otherwise it will be easy to burn.)