Recipe: Seaweed soda cracker sticks 海苔蘇打餅乾棒

Original recipe link (原版食譜): Tinrry+甜悦家 海苔蘇打餅幹棒

Ingredients 食材 (1/3 of original recipe)

  • 50 g cake flour 低筋麵粉
  • 10 g unsalted butter 無鹽奶油
  • 10 g castor sugar 細砂糖
  • 20 g milk 牛奶
  • 1 g salt 鹽
  • 1 g baking soda 食用小蘇打
  • 1 g salt-free seaweed powder 無鹽海苔粉
  • 3 g milk (for adding to seaweed powder) 牛奶(加入海苔粉

Instructions 作法

  1. Melt the butter using a double boiler.
  2. Sift the cake flour and the baking soda, and mix with a spatula.
  3. Add granulated sugar to milk (salt optional, if use salted seaweed powder), and stir with a spatula until the sugar dissolves.
  4. Use a spatula to stir the unsalted butter until it melts, then add it to the sugar mixture and stir slightly.
  5. Add the melted butter to the flour mixture and stir with a spatula until it forms a dough.
  6. Knead the dough using a rubbing motion until it forms a smooth dough.
  7. Add the seaweed powder to the milk and stir with a spatula.
  8. Flatten and stretch the dough with your hands, sprinkle seaweed powder on it, spread the powder, roll the dough up into a long cylinder, pinch it between your fingers, and cut it into several small pieces with a scraper/knife. Then knead (knead, not rub) all the small dough pieces together again. Cut the dough into several small pieces again with a scraper/knife, and then knead all the small dough pieces together again.
  9. Preheat oven to 160°C (320°F).
  10. Place the dough on parchment paper, sprinkle some flour on both sides, and flatten it into a square shape with your hands. Roll it out with a rolling pin to 20x30 cm (depending on the height of the container), 0.3/0.4 mm thick. Sprinkle some flour on your hands, cover with another sheet of parchment paper, flip the dough over, sprinkle with more flour, and use a ruler to cut the dough into small, thin strips. Place all the strips on a baking sheet lined with parchment paper, leaving some space between each strip. Use a scraper to straighten them, or you can roll the strips into a spiral shape and press the ends onto the baking sheet to secure them.
  11. Bake at 320°F for 25 minutes, then let cool before put them into a jar.
  1. 隔水加熱，融化奶油
  2. 過篩低筋麵粉及小蘇打粉，用刮刀撹拌
  3. 細砂糖加入牛奶，(鹽可略), 用刮刀撹拌直到糖溶解
  4. 用刮刀撹拌無鹽奶油直到奶油融化, 然後加入糖混合物中，稍微攪拌一下
  5. 將融化的奶油加入麵粉混合物中, 用刮刀撹拌均勻，成麵團狀
  6. 揉麵，用搓衣方式揉麵，揉成光滑麵團
  7. 海苔粉加入牛奶，用刮刀撹拌
  8. 麵團用手壓扁撐開，將海苔粉撒在麵團上，抹開海苔粉，將麵團捲起來成長圓棍狀，用手捏ㄧ捏，用刮板/刀切成數小段，再重新把所有的小麵團抓揉(抓而不是搓)在ㄧ起。再用刮板/刀切麵團成數小段，然後再重新把所有的小麵團抓揉
  9. 預然烤箱 160C (320F)
  10. 將麵團放在油紙上，撒些手粉在麵團上下面，用手把麵團壓扁成四方型，用桿麵杖桿開，20x30cm, (根據容器的高度), 0.3/04 mm 厚，撒些手粉，蓋上另ㄧ張油紙，將麵團翻面，再撒些手粉，用尺協助，將麵團切成小細長條，將所有小細長條，放入墊上油紙的烤盤中，每條隔些距離，用刮板整理成直，也可將長條捲起成螺旋狀，兩頭按壓在烤盤上固定
  11. 320F 烤 25分鐘，等涼後再裝罐

Notes/Tips 小撇步

  • If you use nori powder, a common seasoning for Japanese meals, you can omit the salt.
  • 如果用日式吃飯調味的海苔粉, 則可省去鹽

Recipe 食譜

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