How to make soda crackers?

Ingredients: 60g low-gluten flour, 60g high-gluten flour, 80g whole wheat flour, 30g butter, 1 and 1/4 tsp dry yeast, sugar 1/4 tsp of powder, 1/2 tsp of salt, 1/4 tsp of baking soda, 85-90g of water

Method:

1. Pour the softened butter into each Seed flour, dry yeast, powdered sugar, salt, baking soda, and water and knead into a dough. Knead vigorously on the chopping board for 15 minutes (this dough is very dry and cannot be kneaded with a bread machine, so knead it by hand!);

2. Wrap the kneaded dough with plastic wrap and ferment at room temperature for 20 minutes. The dough can be slightly fermented;

3. Roll the fermented dough into a rectangular shape;

4. Fold one section from 1/3 to the middle, and fold the other end Also fold it from 1/3 to the middle. Complete the first three-fold fold. After folding, place the seam downward;

5. Roll it out into a rectangle again, and then fold it in three parts. Roll it out again and fold it three times. 1*** 30% off three times. (This is much simpler than making a puff pastry quilt. You are not afraid of oil leakage, so feel free to roll it out~~);

6. Roll the three-folded dough into a sheet about 0.25CM thick , use a fork to make even small holes in it;

7. Use a knife to cut into square pieces (it is best to have a ruler and a wheel cutter. If not, find a long straight object to mark on. OK. Note that the length and width must be consistent);

8. After cutting, move to the baking sheet. Spray a little water on the surface and let it ferment at room temperature for about 20 minutes. When it reaches a thickness of about 0.4CM, it can be baked in the oven. Preheat the oven to 170 degrees for about 15 minutes.

Warm reminder:

1. When kneading noodles, pay attention to the amount of water used and add it as appropriate. Just get there and form a group. The dough for this cookie should not be too wet.

2. If there is no powdered sugar, fine sugar can also be used.

3. When folding the quilt three times, do not let it loosen in the middle and finish folding it in one go.

4. Put it on the upper layer when baking. Bake until the biscuits are firm when pressed, then they are done.