Soda cake

Soda cookies are believed to have appeared in everyone's childhood memories.

Scallion flavored, sesame flavored, and salty original flavor, a small bag costs a few cents, but there are four pieces inside. At that time, I didn't think it was really cost-effective, but now I think it's really super cost-effective. I can't stop eating and even lick my fingers after finishing, with fine salt grains on top.

In that greedy and tasteless era, soda cookies were truly my most unforgettable delicacy and satisfaction.

Nougatse

My memory of nougat candy is when my dad brought back such a box of candy when I was a child. I couldn't wait to put it in my mouth, and for the first time I tasted such delicious candy, one after another. I didn't take the adult's words "don't eat too much, it will stick to your teeth" to heart, just loved the fragrant taste.

Niugatang Soda Biscuit

Collision creates a delicious new world

The hot nougat is sandwiched between two pieces of soda biscuits, and the soft and brushed nougat adds a sweet taste to the salty scallion soda. The sweetness spreads in the mouth, and the sweetness of nougat is wrapped in the crispy and salty aroma of the soda biscuit, making it a completely different experience.

Scallion Nugatse Soda Cake

batching

Pure milk 60g

Yeast 1g

Butter 30g

Scallion 20g

Low gluten flour 150g

Fine salt 1g

Fine sugar 3g

Soda powder 1g

Cotton candy 100g

Butter 25g

Milk powder 70g

Dried cranberry 50g

Production steps

1. Prepare the baking soda ingredients first, and melt the butter in warm water in advance

2. Heat the milk (not exceeding 30 degrees), then mix it with yeast and let it stand until the yeast melts. Put the scallions in the oven and dry slightly at 200 degrees for 3 minutes

3. Add salt, fine sugar, and baking soda powder to the low gluten flour, and mix well with a scraper. Add milk and butter from process 2, mix well with a scraper, and then knead by hand to form a dough

4. After kneading until the dough is smooth and not touching your hands, add scallions and continue kneading. After the chopped scallions are fully mixed into the dough, cover the dough with cling film and let it sit for 30 minutes to relax

5. Place the dough on the cutting board and roll it into a 2mm thick pastry crust

6. Cut the cookies into rectangles with a wheel cutter, brush a layer of salad oil on the baking tray, place the cookies on the baking tray, leave a gap in the middle, use a fork to make a small hole in the middle, and let them ferment for more than 10 minutes

7. Preheat the oven, top and bottom on medium heat, and bake at 170 degrees for 13-15 minutes

8. Heat the butter, melt it into a liquid, and then add marshmallows

9. After the cotton candy and butter melt, there is a slight drawing state. Add milk powder and use a scraper to help mix well

10. Pour in the dried cranberries and mix well

11. Use a small spoon to scoop out some nougat and apply it to the biscuit, then take another biscuit and compact it. Then, a piece of beef and scallion biscuit is done.

Little knowledge

1. Scallions should be drained of water or baked in an oven before adding to the dough, otherwise it will cause the dough to be too wet and sticky.

The thinner the biscuit is rolled out, the more crispy it will be, but the baking time should be correspondingly shortened.

3. There is no wheel cutter available, ordinary cutting tools can be used, and other cookie molds can also be used.

4. Applying oil to the baking tray not only prevents sticking, but also allows the cookies to absorb oil during the baking process, making them more crispy.

5. Soda cookies need to be punctured, which not only looks beautiful but also better utilizes the function of baking powder

6. The baking time of cookies is related to their thickness. As shown in the above picture, the thickness of cookies will be relatively thicker, resulting in a longer baking time. When making your own cookies at home, please adjust the baking temperature and time according to the temperature of your oven and the coloring of the cookies. When the cookies become hard and colored, it is ready to bake.

7. If you like the stretching effect of Niuzha, add about 10g less milk powder.

8. When making beef skewers, use hot water to maintain the temperature, otherwise it will become hard and difficult to sandwich.

9. This formula cannot be used for nougat, it will be very soft!!!

(Images from the internet)