sugarless cream crackers 无糖奶盐苏打饼干 ( ˘ ³˘)❤

all of a sudden i felt like eating “soda pia” (soda crackers)… i missed sticking my hand inside the aqua colour biscuit tin… i remember loving it either plain, or with a cup of hot milo… (⁎⁍̴̛͂▿⁍̴̛͂⁎)✲ﾟ｡⋆♡… are we from the same era ♡(˃͈ દ ˂͈ ༶ )

Recipe adapted from 君之

＊中文食谱请参考以上君之老师的链接

Ingredients (makes 80 small pieces)

Water dough
100g all purpose flour
40g water
20g butter
6g milk powder
1/8 tsp baking soda
1/8 tsp salt
1/2 tsp instant dry yeast

Oil pastry
30g all purpose flour
15g butter, melted
1/4 tsp salt

Directions

– mix all ingredients of water dough together and knead till you get a silky dough. allow it to proof till double in size (may range between 40 mins to 1.5 hours)
– after dough has proofed, punch it down gently and allow it to rest for 15 mins
– meantime, prepare oil pastry by mixing flour and salt into melted butter. mix till everything comes together and set aside
– for lamination process, please refer to the link above for tutorial ~ i will correlate the translation according to the numbered pictures in 君之’s post

(4) roll water dough into a flat sheet after resting it
(5) place oil pastry in the middle of water dough and flatten it (on the water dough) with rolling pin
(6) laminate oil pastry by folding the sides of water dough into the middle, followed by the top and bottom flaps of dough
(7) roll the laminated dough into a long rectangular sheet
(8) once again, fold the sides of the dough to meet in the middle
(9) then, fold the dough once again into half. you would have completed the first 4-fold process
(10) turn dough 90 degrees, and roll it out once again into a long sheet
(11) repeat steps (8) and (9) again to complete the second 4-fold process
(12) roll dough out into a 0.2cm thick sheet
(13) prick surface of sheet with a fork. and cut into square shapes with the help of pizza roller and ruler. discard the trimmings
(14) place crackers on baking sheet, leaving sufficient space between them. spray some water on the crackers and allow it to proof in a warm place for c. 25 mins or until crackers have puffed 1.5-2x the original size. place crackers in middle rack of preheated oven of 175 degrees and bake for 13 mins till surface of crackers turned golden brown

Personal notes:

– i used cake flour for the crackers and increased salt in the water dough to 1/4 tsp (as i love plain, salty crackers)
– my crackers are mini, and they were baked for 9 mins. i imprinted characters on the crackers just before rising them

these crackers are really crispy… you gotta try it out ( ᵒ̴̶̷̤̀ुωᵒ̴̶̷̤́ू )❤”

Pollution index: 3 (Hong Kong)