There is a saying called "a bite to remember the taste of childhood", the taste of childhood snacks, but it is really the first, although it is compared with the current snacks, both in terms of taste, and in taste are far behind, but the taste after its entrance can always arouse my memories!
In my memory, eating snacks as a child is my sweetest memory, and that wonderful taste has taken root in the depths of my sense of taste, as if only that taste is the taste of childhood. With the progress of the times, snacks have become more and more numerous, and in the face of a variety of snacks, I can no longer find the taste of my childhood. People are always so strange, the more they can't find it, the more they miss it.
Childhood snacks, no gorgeous packaging, no exquisite appearance, and no mouth melting, rich and silky taste. However, the simple and unremarkable taste took root in the depths of my heart, as if it were a thread, always pulling my sense of taste and making me never forget.
Today I share an old-fashioned biscuit, it is different from the current biscuit, it is made of noodles, the taste is crisp, there is no strong butter flavor, there is no strong milk flavor, it is an ordinary biscuit, but it can evoke my childhood memories. I guess I can't buy this kind of biscuit now, but I can still remember its bold and delicate appearance, and soft and crispy taste.
This kind of noodle biscuits is very simple to make, as long as you can knead the dough, you can do it successfully, and even baking Xiaobai can do zero failure. Ordinary biscuits are basically made of butter, and this one is made of vegetable oil instead of butter, which is lower in fat and more nutritious in the dough with eggs.
There are elderly people and children at home, you may wish to try it, pure handmade, raw materials are healthier, the taste is crisp and fragrant, more importantly, the sense of fullness is strong, easy to eat and can be carried around~
Formulation dosage
Biscuit body: 3 eggs (60 g/pc), corn oil 110 g, sugar 50 g, medium gluten flour 380 g, yeast powder 4 g, baking powder 4 g
Finish: whole egg mixture, white sesame seeds (or white sugar)
Production steps
1. Prepare all the ingredients.
*Flour can be used with medium gluten flour, you can also use low gluten flour, medium gluten flour taste is crisp, low gluten flour taste is crisp. Medium powder has higher water absorption than low powder, if low powder is used, you need to increase the amount of flour by about 20 grams*
2, In a large bowl, pound in three eggs, pour in corn oil, sugar and yeast powder.
*The amount of liquid for three eggs is between 165-170 grams*
3. Whisk the egg mixture thoroughly with a manual whisk until the sugar and yeast are all dissolved. Because there is oil in the egg, there is no need to worry about it. Yeast activity is better after dissolution.
4, Pour flour and baking powder into the egg mixture, then stir with chopsticks to form a flocculent, then knead a large yellow dough by hand, then cover with plastic wrap and send to a warm place for fermentation.
* Baking powder using aluminum-free baking powder, usually do cookies need to be sieved flour, to make this old-fashioned biscuit, no need to sift, directly pour on it. Because the oil is put in the dough, so when kneading the dough, do not worry about sticking hands, knead the dough into a soft and hard moderate, yellow dough can be, do not need to be smooth, with eggs and oil kneading, will not be very smooth *
5, in a warm place to ferment until the dough is larger, to make biscuit noodles, do not need to ferment to twice as large.
6, drag the dough to the kneading pad, then there is no need to knead the dough, directly roll out the dough, roll out thinly, try to roll out rectangle or square, the thickness of about 4mm can be. Then use a hob to trim off the edges and divide them into rectangles that are 15 cm long and 5 cm wide. Spread the oil on the baking tray and place the biscuits in the baking tray.
* The dough can be woken up to obviously see that it has increased a little, no need to wake up to twice as large, and there is no need to knead the dough to vent, just roll it out. The length and width of the biscuit can be cut at will, this is an old-fashioned big biscuit, so you should try to divide it as large as possible*
7, smash an egg into a bowl, beat well, then filter it, and then brush the surface of the biscuit with the filtered egg liquid, and finally sprinkle with white sesame seeds. White sesame seeds can also be replaced with coarse white sugar, which will be richer in taste.
* Brush the whole egg liquid, it is best to filter it, so that the egg liquid is more uniform, used to brush biscuits, better color. White sesame seeds are only used to decorate the surface, and white sesame seeds will be more fragrant after baking. If you don't have white sesame seeds, you can also sprinkle white sugar, the kind that you want to coarse, so that cookies mixed with coarse sugar will taste richer*
8, the oven up and down the heat 160 degrees, preheat for 10 minutes, then put the baking pan into the middle layer of the oven, up and down the heat to 150 degrees, bake for 20 minutes, the surface of the golden brown can be baked.
*Be sure to preheat the oven in advance, let the oven be at a constant temperature, then send in the biscuits, then adjust the temperature of the baked biscuits to 150 degrees above and below the heat, let the biscuits bake in the oven for 20 minutes, bake until the surface is golden brown and then bake*
9, The baked biscuit body is slightly soft, and it needs to be dried on the cool net until it is completely cool, and it will become crispy.
*Dough biscuits will swell slightly during baking, so freshly baked biscuits will be a little soft, and when they are completely cool, they will become crispy biscuits. If you want a more crunchy texture, you can bake it a little darker and crunchier*
10, after the cooling of the biscuit can be enjoyed, its taste is different from other biscuits. It has a crispy texture and a fermented aroma, which is easier to absorb and digest...
11, casually break a piece, you will see the texture of the cookie inside the crisp, this is the difference of the noodle biscuit, it is crispy texture, easier to chew. If you can't finish eating, you can seal and save, and the cookies will be even more delicious after being soft!
1. What is the difference between medium and low flour in the use of noodle biscuits?
Medium gluten flour is more absorbent than low gluten flour, first of all, the two will have a slight difference in the amount of use; using medium flour to make this old-fashioned noodle biscuit has a crispy taste, while if made with low flour, the taste will become more crispy; in contrast, I prefer the crispy texture. Of course, you can also choose low flour and choose different flours according to the taste.
2, Why should egg mixture, corn oil, yeast and sugar be stirred well?
After adding white sugar and yeast to the egg liquid, be sure to stir well so that the sugar and yeast melt in the egg liquid, which is conducive to fermentation. And corn oil is also added to the egg mixture, so you can beat it with confidence and don't worry about beating the egg liquid.
3, Why is the surface of the biscuit brushed with egg liquid?
Brush the surface egg liquid, the biscuit color will be faster, more beautiful, and the surface should also be sprinkled with sesame seeds, egg liquid also has a good adhesion, to help sesame seeds and biscuit body glue together. Baked cookies will emit the smell of egg and roasted sesame seeds.
4. Baking time and temperature.
The oven generally needs to be preheated in advance, and the preheating temperature can basically be reached in 10 minutes, and then the biscuits are added and baked. Turning on the oven and putting in the baking pan will cause the temperature in the oven to drop slightly, so the preheating temperature should be about 10 degrees higher than the baking temperature. Bake when the oven is at a constant temperature, so that the color is more uniform, and there will be no black and undercooked phenomenon. The baking time and temperature need to be set according to the temper of the oven.
epilogue
There is a saying that "nostalgia is human nature", when you start to miss, it proves that you have grown old, and the snacks we have eaten have been replaced as we grow up, but the memories and tastes of those childhoods are still in our hearts.
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