Sugar free snacks that are even more crispy than Taiping Soda - Zhixiang Thousand Layer Soda Biscuits
2025-02-07 15:00:53 946
This kind of biscuit is really super crispy. After baking, it has distinct layers, and each layer is very fragrant. It is strongly recommended to the children of parents with diabetes at home. We must make it for them to eat. It can not only satisfy their cravings, but also relieve dizziness and palpitations when blood sugar is too low. My mother can't eat sugary food. It was originally made for her, but I didn't expect it to be super delicious. I couldn't help but use it as a snack at night, watching variety shows and chewing it with a crunchy texture, paired with homemade yogurt. It's really a pleasure! The recipe was searched online and I made improvements based on my mother's actual situation. It's salty and mixed with the fragrance of sesame, and the taste is not compromised at all!
Details of ingredients
Technique
Steps to make Sugar free snacks that are even more crispy than Taiping Soda - Zhixiang Thousand Layer Soda Biscuits
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1. Knead the dough ingredients together to form a dough. Cover with plastic wrap and ferment at room temperature for about 20-30 minutes, with a slight increase in volume.![]()
2. Mix the pastry ingredients together and knead them into a dough.![]()
3. Roll out the fermented dough material into rectangular pieces.![]()
4. Fold one side from 1/3 towards the middle, and also fold the other side from 1/3 towards the middle.![]()
5. Fold the dough with the mouth facing downwards and roll it into a square shape. Repeat steps 3-5 twice until the surface of the dough is shiny.![]()
6. Then roll the dough into a rectangle, place a pastry on one side, flatten the pastry, and use a rolling pin to press it down until the pastry is sliced.![]()
7. Pinch the three edges with your hands, so that the entire pastry is wrapped in the dough.![]()
After the package is wrapped, repeat steps 3-5 by rolling it into square dough pieces first.![]()
9. Fold one side from 1/3 towards the middle, and also fold the other side from 1/3 towards the middle.![]()
10. Fold the dough downwards and roll it out into a rectangular shape, repeating this process three times.![]()
11. After repeating three times, roll it into as thin a dough as possible.![]()
12. Cut off the corners and immediately use a fork to pierce even small holes on them.![]()
13. Divide into your favorite shapes, and each piece should not be too large.![]()
14. Pour into a baking tray and place in a warm place for final fermentation, 20-30 minutes. Preheat the oven to 180 degrees, let the dough ferment until it becomes slightly thicker, then place it in the preheated oven. Add tin foil to the top to prevent cookie batter and bake for 15 minutes (the time depends on your own oven, until the surface becomes hard).
