Main Ingredients:
Pickled Mustard Diced: Appropriate amount; Low-gluten Flour: 150g; Milk: 90g.
Auxiliary Materials:
Baking Soda: 1g; Granulated Sugar: 4g; Yeast Powder: 4g; Butter: 30g; Roasted White Sesame Seeds: Appropriate amount.
Flavor: Other; Process: Baked; Time: One hour; Difficulty: Ordinary.
Heart-to-Heart – Pickled Mustard Soda Biscuits Cooking Steps
Prepare the required ingredients (forgot to take a picture of granulated sugar).
Chop the pickled mustard into small pieces, as small as possible.
Bake the chopped pickled mustard in the oven for a while to remove excess water. Preheat the oven to 150 degrees Celsius for about 5 minutes. Be careful not to over-bake it.
Dissolve the yeast in warm milk and let it sit for a few minutes. Then mix it with other ingredients (soften the butter at room temperature beforehand).
Knead the mixed ingredients into a smooth dough, cover it with plastic wrap and let it rest for 20 minutes.
Roll the dough into a rectangular shape with a rolling pin.
Fold one end up to the middle from 1/3 of the way.
Fold the other end up to the middle from 1/3 of the way, completing one three-fold.
Seal the folded dough with the seam facing down. Roll it into a rectangular shape again, then fold it three times. Repeat this process until it has been folded three times in total.
After folding it three times, roll the dough into a thin sheet about 3mm thick and prick it with a fork (do not roll it too thick, otherwise it will not be crispy when baked).
Use a heart-shaped biscuit mold to cut out the shape (roll the remaining dough into a sheet and cut it into biscuits until it is all used up).
Place the biscuits on a baking sheet lined with tin foil, spray a little water on the surface, and put them in the preheated oven. Bake at 170 degrees Celsius for about 15 minutes. When they turn golden brown, turn off the oven and let them bake a little longer with the residual heat.
