Low flour150g, dry yeast 0.5 tbsp, baking soda 0. 125 tsp, salt 0.25 tsp, milk 90ml, sunflower seed oil 20g (slightly dry, it is recommended to use the original 30g).

Practice: 1. Heat the milk to a warm state (about 30 degrees), add dry yeast and stir until the yeast dissolves;

2. Sieve with low powder, add salt and baking soda, then pour in milk solution in which yeast is dissolved, gently stir with a scraper, add oil in several times, and mix well to finally form smooth dough;

3. Roll the dough into a thin cake on the panel with a rolling pin, then buckle the shape with a biscuit mold, pull up the extra corners and roll it into a cake shape again, buckle the mold several times;

4. Poke a small hole evenly on the biscuit surface with a small fork and leave it for ten minutes; (The surface was painted with salt water and stained with sesame seeds, but I missed it.)

5. Put the biscuits in a baking tray with paper, preheat the oven at 190 degrees, and put the baking tray in the upper and middle layers for about 15 minutes (the middle layer needs more baking time).

Tips:

Taste: light milky, crisp (slightly hard)

Summary:

1, the dough cake is cut into small pieces and moved to the baking tray, which is easy to deform because of its thin crust;

2, it is best to keep each plate of biscuits evenly thick, otherwise it will lead to some immature and some burnt;

3, the ripening time of the two plates is different, so pay close attention to the surface of the biscuit;

4. The self-feeling of this biscuit needs to be improved.