Raw materials:
Dry yeast 5g, 90ml of warm water, a little water, a little salt, 150g of low-gluten flour, 1g of salt, 1g of baking soda, melted cream (butter) 50g
Tools:
Measuring cups, rubber knives, baking scales, modeling molds, baking pan
Practice:
1, sprinkle the yeast in the warm water and stir to dissolve. In the mixing pour dissolved, put baking soda, salt.
2, add the flour and stir, then add the melted butter, knead into a smooth dough.
3. Put the dough on the table and roll it out with a rolling pin into a sheet 0.2 inches thick.
4, I use the mouth of a wine glass to press out the shape, use a fork to prick the hole, and then cut down the dough and then rolled into a thin skin, continuous operation until the dough is rolled out.
5, the surface sprinkled with water, sprinkle a little salt, put in a warm place to ferment for 10 minutes.
6. Preheat the oven to 240 degrees, place on the top shelf and bake for about 6 minutes.
Tips:
1, the crust should not be too thin or too thick, thin will be hard, thick center layer is not crisp enough.
2, when baking, it is best to watch, because the process is very fast, a little bit of browning and then bake for about 30 seconds or so is probably about the same, otherwise it is easy to bake scorched.
3, prick the hole is in order to run out of gas inside, do not feel too deep prick, baked taste will be a little better.
4, if there is no low gluten flour, you can use the most common supermarkets to buy to do noodles and dumplings flour and corn starch to ratio, the ratio is general flour: corn starch = 4: 1.
5, the oven temperature and time according to the size and performance of their own oven, not absolute.