Updated Post on 1-10-2014
Today, I have decided to prepare a batch of soda crackers and this time I have given adequate proofing time of 3 hours in the fridge. Instead of putting oregano, I decided to sprinkle sugar on top of the soda crackers. the crackers are much better that the earlier batch. Much fluffier and crispier. If you would like to some homemade crackers, you can try this recipe.
Updated Post on 31-10-2015
I have tried today again and it is the best batch among all the three batches I prepared. I have used self raising flour instead and proofing for about 5 hours. In addition, I have let it proof for another 1/2 hour before baking.
Today, I am sharing with all this post on Soda Crackers, some crackers that I used to eat when I was young. The crackers was crispy and it is definitely an achievement to have some home made crackers.
The shape still needs improvement and I should have prove it for a longer time instead of the minimum one hour stated. The original recipe call for proofing of at least 1 – 18 hours and I proofed only with the minimum of 1 hours.
The shorter proofing period have also made my crackers slightly harder than the commercially sold soda crackers. Putting that aside, the taste is awesome and it tasted especially nice when you have one in your hand while watching television.
I have modify the recipe a bit by incorporation of some oregano herb and sesame seeds. It definitely enhance the taste of normal crackers.
WHAT IS REQUIRED
Recipe adapted from: Food network – homemade soda crackers
2 teaspoons of yeast
160 grams of water
187 grams (1.5 cups) of self raising flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
- 1 teaspoon of malt syrup or maltose (optional)
2 tablespoon of melted butter
1 tablespoon of sesame seeds
1 teaspoon of dry oregano herbs (optional) – not in picture
STEPS OF PREPARATION
In a big mixing bowl, put together the dry yeast, water, flour, salt and baking soda. Use a dough hook to beat until a soft ball is formed and cleaned of the sides of the bowl. If the dough is too soft, add a bit of flour to firm up the dough.
Put in a lightly grease bowl, cover with clingy wrap and proof in the fridge for at least 1-18 hours. The longer the better.
Take out form the fridge and use a rolling pin to roll the dough into a thin sheet. Sprinkle oregano and sesame seeds as evenly as possible. Roll again in the rectangular shape. (about 15 cm x 45 cm x 3mm).
Use a knife or a pizza cutter to cut it into 5 cm x 5 cm square. Lightly brush with a solution of butter with water (1 tablespoon of butter with 2 tablespoon of water).. Use a fork to press again the sides. Use the fork to make some holes in the centre with the desired pattern. Let it proofed again for another 30 minutes.
- Pre-heat the oven to 230 degree Celsius.and line 2 baking trays with baking paper.
Bake in the oven for 15 -20 minutes until golden brown or slightly crispy. Take out from the oven, transfer to the rack and brush lightly with melted butter (optional). Let it cool completely and keep in an airtight container.
For sugar sprinkled crackers. just follow the recipe above. Create your desired patterns, sprinkle sugar on top of the crackers and bake in the oven for 15-20 minutes.
It is an achievement to my own self to have some home made crackers. One thing that I regretted is I may have to proof it longer. Well, for the next attempt, I will proof it overnight and I believe the texture will improve. Though less crispier than the commercially sold soda crackers, I still feel that it is very nice. Surprisingly the kids also did not complain about it. So is my wife who have rejected all sorts of biscuits… Is it because that she dare not to complain to me? Well, ask her and we have finished the whole batch within 2 days..
Hope you like the post today. Cheers and have a nice day.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 10,495,313 hits