This is a very healthy and crispy cookie made with whole wheat flour.
It is not complicated to make, but this is a fermented biscuit, so it will take slightly longer to make than a regular biscuit. Its fat content is not high, and the crispy texture is not as easy to get tired as butter cookies, making it a good snack.
The biscuits themselves are not high in sugar, but if you want to try salty biscuits, reduce the amount of powdered sugar to 5 grams, and appropriately increase the amount of water so that the dough does not form (is it okay to put no sugar at all?). Yes, but a little sugar can enhance the flavor of the cookie itself.)
——Junzhi, can you really eat when you lose weight? Don’t lie to me.
——Well, low-sugar and low-fat whole wheat cookies, you really don’t have to worry about ruining your weight loss plan, but if you can’t take it as soon as you eat it… Then when I didn’t say that…
Whole wheat sweet soda cookies
(Reference quantity: 80 tablets)
Ingredient:
100g whole wheat flour, 20g butter, 30g water, 20g icing sugar, 2g salt, 1/8 tsp baking soda (0.625ml, approx. 0.5g), 1/2 tsp dry yeast (2.5ml, approx. 1.5g)
The production process
Heat the butter to melt into a liquid state, add powdered sugar, salt and mix well, then add water and continue to mix well.
Mix the flour, dry yeast and baking soda and pour into the liquid mixture.
Knead into dough by hand. Place the dough on the countertop and knead vigorously for 10 minutes. At first, the dough may be dry and difficult to form a dough, knead vigorously until the dough becomes a relatively smooth hard dough. If the dough is always dry, add some water as appropriate. Place the kneaded dough in a bowl, cover with plastic wrap and let rise at room temperature for half an hour.
★ Can you knead with a chef’s machine? The amount of this recipe is very small, the chef machine may not be able to knead it, and because the amount is small, it is not very difficult to knead by hand, so you can knead it by hand. If you want to make more at once, you can double the amount of recipe and you can knead it with a chef’s machine. As with the kneading of all-purpose dough, 5 minutes will do.
Once the dough has emerged, use a rolling pin to roll out into thin slices about 0.2cm thick.
Cut out the cookie dough with a cookie cutter on the thin slices and use a fork to evenly fork some small holes in the dough (or use another cookie mold you like, you can cut the dough directly into square pieces without the mold).
Place on a baking sheet, cover with a damp cloth or plastic wrap and let rise for 20 minutes at room temperature. Then take away the damp cloth or plastic wrap, put the fermented cookie dough into the preheated oven at 165°C, bake for about 15 minutes, and bake until the surface is golden brown (please adjust the baking temperature and time according to the actual situation).
Tips：
1. After the dough is reconciled, knead it for a while and knead for about 10 minutes to make the dough smooth and elastic.
2. According to the different temperature, the awakening time will be different. At a temperature of about 25°C, it can rise for about half an hour. If the temperature is higher or lower, the awakening time needs to be increased or decreased as appropriate.
3. If you don’t want to make sweet cookies, you can reduce the amount of powdered sugar. However, after the powdered sugar is reduced, the amount of water should be slightly more to make the dough form a ball. Add a little more water as appropriate until a firm dough is kneaded.
4. The dough should be rolled out thinner, and the thickness of the biscuits will increase after fermentation and baking. If rolled out too thickly, on the one hand, the biscuits are too thick and will cause a bad taste, on the other hand, it is not easy to bake. The recipe uses a low-temperature slow-roasting method to make the biscuits crispy at a lower temperature. If your cookies are too thick, the baking time may be greatly extended.
5. Replace whole wheat flour with all-purpose flour to make original soda biscuits. The amount of water used depends on the flour and needs to be adjusted as appropriate.