Composition / ingredients
Step-by-step cooking
Step 1:
How to make crackers? Prepare all the necessary ingredients. Take any refined vegetable oil. Use flour of the highest or first grade. I took white sesame, but you can use black or a combination of both types. Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
Step 2:
Sift most of the flour into a deep bowl. Add salt and sugar and mix well so that they are evenly distributed over the flour. Flour should be sifted to sift out small debris, if there is any, and saturate the dough with oxygen for a more airy dough.
Step 3:
Add vegetable oil. Rub the flour mixture with butter with your hands until a homogeneous fine crumb is obtained.
Step 4:
Pour water in small portions and knead the dough, collecting it into a lump.
Step 5:
If the dough is too sticky, add a little flour and knead the dough to the desired consistency. It should turn out to be a little elastic and not stick to your hands.
Step 6:
Divide the dough into 2 parts. Roll out one half on non-stick parchment into a rectangular layer no more than 4 mm thick. If you are not sure about the non-stick properties of the parchment, lubricate it with vegetable oil. Trim the uneven edges and add them to the second part of the dough. Evenly distribute half of the sesame seeds over the rolled dough. Press it into the dough by rolling it with a rolling pin.
Step 7:
Cut with a curly or ordinary knife into squares. Make the size at your discretion. I have about 2x2 cm. Prick each cracker with a fork in several places so that they are evenly baked and crispy. A standard large baking tray from your oven is suitable for baking. Transfer the parchment with the dough to it. Place in a preheated 180 degree oven and bake until lightly browned for about 15 minutes. Determine the exact time by the oven.
Step 8:
While the first part of the crackers is baking, prepare the second one for baking.
Such crackers are usually made of a square or round shape. But it is possible to make any other shape according to your taste.
Cracker according to this recipe is obtained with a neutral pleasant taste. Crackers can be served not only as snacks, but also as an addition to soups, as well as instead of bread with various pates or spreadings.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use the useful information about the features of ovens !
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Make it a rule that the amount of flour is never determined in advance when preparing flour and bread products! This indicator will always fluctuate, since flour can be of different humidity, differ in the degree of grinding and the level of gluten, and other indicators, which inevitably affects its ability to bind to the liquid mixture in the dough. Since it is impossible to do a laboratory test at home to determine all the parameters and indicators of flour, we recommend acting on the principle of "flour in water", that is, take liquids exactly according to the recipe, and add flour to the liquid component not all at once, but in parts, achieving the desired consistency (while flour may take a little more or on the contrary, less than in the recipe). Thanks to this technique, the proportions of the ingredients are more accurately preserved and the quality of the dough is not lost.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
