Preparation: 45 min
Cooking time: 35 min
Waiting time: 30 min
Portion: 30-40 crackers
Difficulty: 3/5
Ingredient
- Biscuit dough
-All purpose flour: 200 gr
-Granulated or powdered sugar: 30 gr
-Unsalted butter: 30 gr – soften at room temperature
-Water: 105 ml - Butter dough
-All purpose flour: 100 gr
-Unsalted butter: 65 gr – soften at room temperature
-Salted egg yolk: 6
-Granulated sugar: 5 gr
Decorating
-Granulated sugar or salt: 5-10 gr – for sprinkle
Instruction
1. Biscuit dough
- In a clean bowl, mix 200 gr all purpose flour with 30 gr granulated sugar
- Add 30 gr soften butter with 105 ml water into mixing bowl and mix all ingredient together to combine to dough.
- Knead the dough by hand for several minutes to elastic. Let it sit in 10 minutes.
2. Butter dough
- Bring salted egg yolk to cook with a steamer or oven, then smash them to paste in a clean bowl.
- Add soften butter into salted egg yolk bowl and whisk them together to creamy
- Add 40 gr sugar in the mixing bowl and mix well.
- Add gradually all purpose flour into mixing bowl and mix all ingredient together to combine
- Transfer the dough to plastic wrap, wrap it up and refrigerate in 10-15 minutes to firm
3. Layering and Baking
- Sprinkle a thin layer of dry flour on cutting rolling pin and surface
- Flatten the dough to rectangle
- Place cold salted egg butter on and wrap it up by the dough and seal edges closely.
- Flatten the dough and fold it up
- Turn the dough right angle and flatten it, the fold again.
- Repeat the flatten-fold process for 5-6 times, then refrigerate in fridge in 20 minutes
This process should be done quickly to prevent the butter from melting and absorb to the dough.
- Preheat oven at 170 Celsius degree
- Sprinkle a thin layer of flour on surface, then flatten the dough (thickness around 0.3-0.5 cm)
- Cut the flatten dough into smaller pieces and arrange on baking tray
- Sprinkle granulated sugar on top (optional)
- Bring the crackers to bake at 170 Celsius degree in 15 minutes
- Remove baked crackers from oven and let it stand at least 5 minutes before transferring to rack
Please note that the crackers will break easily when it’s still hot so try not to touch or move them in first 5 minutes after baking
- Let the crackers cool completely on rack and store in closed jar. Best serve within 3-5 days
⚠️ ATTENTION
The pastry dough should be flatten as thin as possible (around 0.3-0.5cm) so that the cracker will be more crispy and crunchy.
Keep up the fantastic work! Kalorifer Sobası odun, kömür, pelet gibi yakıtlarla çalışan ve ısıtma işlevi gören bir soba türüdür. Kalorifer Sobası içindeki yakıtın yanmasıyla oluşan ısıyı doğrudan çevresine yayar ve aynı zamanda suyun ısınmasını sağlar.