Don't buy soda crackers anymore! If I do this, I will be robbed of the light when I come out of the oven!

Today I will share with you chive soda biscuits, not only add chives, but also add butter to improve the taste, so that it is no longer so crispy, a little crispy, friends who often do baking know that the more oil the biscuits are crispier, the less oil the biscuits are crispier, the more crispy and hard the biscuits, take a compromise approach to take into account health and taste. If butter is not available, it can be replaced with an odorless vegetable oil, such as corn oil; If you don't have low-gluten flour, replace it with all-purpose flour (plain flour) that you always have at home, and the impact is not too great.

Chive soda crackers

Dough: 100 grams of cake flour, 10 grams of milk powder, 50 grams of water, 10 grams of butter, 1 gram of salt, 2 grams of baking soda, 2 grams of yeast.

Puff pastry: 20 grams of cake flour, 10 grams of cornstarch, 20 grams of butter, 1 gram of salt, 20 grams of chive leaves.

Put the ingredients in the dough into the basin in turn and knead the dough into a dough without kneading it excessively to prevent the dough from becoming gluten-free. If you don't have milk powder, you can leave it out, replace 50 grams of water with 50 grams of milk to increase the flavor of milk, cover the lid and ferment.

While the dough is rising, mix the ingredients in the puff pastry, close the lid and let it sit for a while.

The dough has risen to about twice its size, and now that the temperature is high, it is placed on a warm balcony or bay window and it is ready to rise in less than an hour.

Take out the leavened dough and knead it a few times, roll it out, and put the green onion puff pastry in the middle of the top.

The two sides are folded from a third to the middle.

Roll out the rectangular dough sheet and fold it up and down from one-third to the middle, repeating three times. There is no fixed pattern, and it can also be repeated several times with the four-fold method, the purpose is to make the layers of the biscuit rich.

Finally, roll out a large rectangular dough sheet with a thickness of about 2 mm.

Trim off the irregular parts around the dough sheet, cut it into square slices, the size is arbitrary, and use a fork to tie a small hole to facilitate heat dissipation, one is to prevent the biscuits from bulging during the baking process, and the other is to cook faster to save time and energy. Don't waste the irregular parts that are cut off, cut them into small pieces and bake them together in a baking sheet, although the appearance is not very good, the taste is not discounted at all.

Place evenly in a baking sheet, remembering to leave a gap in the middle, and let it ferment until it is about twice as thick. Put it in the preheated oven and bake at 170 degrees for 15 minutes.