WHAT YOU NEED

Ingredients

Water and oil: moderate
100 grams of fortified flour (or general medium-strength flour)
40 grams of water
20 grams of butter
6 grams of milk powder
One-eighth of a teaspoon (0.625 ml)
1/8 teaspoon of salt (0.625 ml)
1/2 teaspoon of dry yeast (2.5 ml)
Oil: in moderation
30 grams of high-strength flour (or general medium-strength flour)
15 grams of butter
1/4 teaspoon of salt (1.25 ml)

How TO MADE Milk and soda biscuits

Steps 1 to 4

1. First, mix all the ingredients together and knead vigorously for a few minutes until a smooth dough is formed.

2. The dough is covered with a preservative film or wet cloth and left to ferment in a warm place.

3. When the dough is doubled in size, it is ready to ferment (the fermentation time varies depending on the temperature, from 40 minutes to an hour and a half), the fermented dough is squeezed out of the air by hand, kneaded again into a round shape and relaxed for 15 minutes.

4. Then make the butter dough.

Steps 5 to 8

5. Butter is cut into small pieces and heated in a waterproof or microwave oven to dissolve it into a liquid.

6. Mix the butter, salt, and flour and knead it into a dough.

7. The loose water-oil dough is baked in large slices on a board.

8. The butter dough is placed on top of the opened butter dough, flattened, pressed with a butter stick, so that it is laid flat in the middle of the butter dough.

Steps 9 to 12

9. Fold the buttermilk dough from the four sides to the middle and wrap the buttermilk in the dough.

10. Open the stacked dough into a rectangle.

11. Fold both ends of the dough in the middle.

12. Fold it again.

Steps 13 to 16

13. So that's a four-fold.

14. Rotate the dough 90° and open it again to form a square.

15. The open rectangle is folded again.

16. After being folded four times, the dough is opened into a rectangle about 0.2 cm thick.

17. A few small holes are drilled in the panel with a fork and then cut into several small squares.

18. Do not use irregular edges.

19. Place the cut square biscuit blocks on the baking tray.

20. Leave some space between each cookie.

21. Sprinkle some water on the biscuits and ferment in a warm place for about 25 minutes until the thickness of the biscuits is 1.5 to 2 times that of the original.

22. Place the middle layer in a preheated oven at 175 °C and bake for about 13 minutes until the surface is golden yellow.

23.

Handy cooking tips

　　This biscuit can be made with high-strength flour or general medium-strength flour.Different flours have different water absorption, and the amount of water used is increased or decreased according to the actual situation to ensure that it can be ground into a soft, smooth dough.It's a very small amount of soda.The smallest spoon is usually one-quarter of a small spoon, and half a spoon can be used with the smallest spoon.In the process of kneading the dough and folding it, if you feel that the dough does not open well (it is easy to shrink after opening), you can let the dough sit loose for ten minutes and then knead it again.