Whole wheat soda crackers

Overview

This biscuit is Junzhi’s recipe. I’ve always wanted to make it because it’s very simple and healthy, but I’ve been putting it off because of one or another thing that kept me from thinking about it. I finally made it a few days ago, but after the biscuits were done, I felt that they did not taste sweet, but a little salty. Junzhi's recipes are always on the sweet side. I know this. But before I made it this time, the recipe seemed a bit strange. 100 grams of whole wheat flour was mixed with 15 grams of powdered sugar. It looked okay. The amount of sugar was not very much. Why is it called sweet soda? Sure enough, it tastes strange when it is ready. This biscuit does not require whipping butter, and the texture is hard and crispy. When baking, it should be baked as dry as possible, otherwise it will become soft. Therefore, the requirements for rolling out biscuits have also increased. When rolling out, try to roll them evenly and avoid thin edges and thick middles. In this way, the thickness of the cut biscuits will be inconsistent. When baking, some will be over baked and some will not be baked. The following operations are all in accordance with Junzhi's steps, plus my own operation process as a reference, which will also facilitate my own improvement in the future. I hope you seniors can give me corrections, thank you very much!

Tags

• baking
• afternoon tea
• snacks
• students
• butter
• whole wheat flour
• yeast
• baking soda
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Weigh whole wheat flour, dry yeast, and baking soda in a basin and mix evenly

   

2. 2 Melt the butter into a liquid state, add powdered sugar and salt and mix well

   

3. 3 Add water to butter and mix well

   

4. 4 Pour the mixed powder into the butter

   

5. 5 Knead the dough with your hands (for this step, Junzhi said that you should knead vigorously for about 10 minutes until it becomes a smooth and hard dough. If the dough is always dry and hard, you can add more water. When I was working, I felt that this amount was not too dry at all and it was easy to form, so I didn’t knead it for that long. It only took about 4.5 minutes. Of course, this is also related to the water absorption of the flour)

   

6. 6 Knead the dough into a smooth dough, put it in a basin, cover it with plastic wrap, and ferment it for 30 minutes at room temperature of 25 degrees (when I made it, the room temperature was only about 19 degrees, so I fermented it for 1 hour, but the dough still did not rise significantly)

   

7. 7 Take out the fermented dough, cover it with plastic wrap and roll it into a dough sheet of even thickness

   

8. 8 Cut the dough, remove the irregular edges, cut it into squares, and poke holes in the middle of the square cookie dough with a fork

   

9. 9 Use a scraper to transfer the biscuits to the baking sheet, cover with a damp cloth or plastic wrap, and ferment for 20 minutes at room temperature of 25 degrees Celsius. Then take away the wet cloth or plastic wrap, put the fermented biscuit embryo into a preheated oven with upper and lower heat of 165 degrees, middle layer, and bake for about 15 minutes, until the surface is golden