Cracker Recipes 四种饼干菜谱(英文).doc

Ingredients Salt and Pepper cracker 2 cupsflour, plus more for rolling 1 tablespoonsugar$ About 1 tbsp. salt About 1/8 tsp. freshly ground black pepper$ 2 tablespoonsbutter, chilled and cut into small pieces$ 2/3 cupmilk$Preparation1. 1. Preheat oven to 425. In a large bowl, combine flour, sugar, 1 tbsp. salt, and 1/8 tsp. pepper. Add butter and rub with fingers to work it into the flour mixture until no discernible pieces remain. Stir in milk. (Or you can pulse flour, sugar, 1 tbsp. salt, and 1/8 tsp. pepper in a food processor to combine, add butter, pulse until no discernible pieces remain, and whirl in milk.) Turn mixture out onto a floured work surface and knead; form into a ball.2. 2. Divide dough ball in half. Working with one half at a time, pat each into a rectangle. Roll rectangles paper-thin and transfer each to its own baking sheet. Sprinkle with salt and pepper. Cut lightly (not necessarily all the way through) into 2-in. squares. (Cut off uneven sides or simply have some uneven crackers.)3. 3. Bake 10 minutes. Switch position of sheets and continue baking until dough is starting to brown but is still mostly white or golden, about 5 minutes. Let cool on pans. Break into crackers and serve.4. Note: Nutritional analysis is per cracker.Ingredients “Home Made Crackers” 1 1/4 cupsflour; white, whole wheat, rye* 1/2 teaspoonsalt 2 tablespoonsbutter, canola oil or olive oil; more as needed 4 tablespoonswater; add more as needed 1 teaspoonseasoning such as chili powder, dried herbs etc (optional)Prep Time 15 minutesCook Time 15 minutesContainer: baking sheetDirections Preheat oven to 400 F.200 degrees Celsius Mix together well, preferably in a food processor,1 cup of the flour, 1/2 teaspoon salt and oil or butter ( use smaller amount for crisper crackers, or a larger amount for a richer flavor). Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour. Sprinkle a work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thick. Try to get itfairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water.If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour. Put the rolled-out dough on a baking sheet dusted with a little flour (if youve used parchment paper, transfer dough and paper to baking sheet) and bake 10 - 15 minutes, until somewhat brown. Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times. Can use any fine ground flourIngredients2 1/2 cup all purpose flour1/2 cup white whole wheat flour1 tsp table salt3 tbsp extra virgin olive oil1/2 cup water2-3 large rosemary sprigs, minced (about 1 tbsp)3/4 tsp sea saltMethodPreheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work the first ball.Lightly flour your work space and with your fingers press the dough into a flat oval. Use a rolling pin to further roll out the dough. I suggest using one because you want the dough to be pretty thin. The rolling pin below was my Grannys that she passed down to me long before I actually knew of recipes that used one!With a cookie cutter or biscuit press, cut out each cracker and place on baking sheet. Continue to do so for each ball of dough, or in batches depending on the size and how many baking sheets you use.Lightly brush the top of the dough with some water and sprinkle the top of each cracker with the rosemary sea salt mixture. Be careful not to over season the crackers. Bake for 8-10 minutes till slightly golden. Remove and let cool.Sea Salt and Poppy Seed CrackersfromThe Complete Book of Cookiesmakes 20 crackersPrint this Recipe!1 cup all-purpose flour1/4 teaspoon salt1 teaspoon sugar1 Tablespoon butter, cold and cut into 6 small chunks1 Tablespoon poppy seeds6 Tablespoons half and halfFor topping the crackers:sea salthalf and halfPreheat the oven to 300 degrees F. Sift together the flour, salt and sugar. Add the butter and, using your fingers, rub the butter into the flour until it is in tiny bits and dispersed throughout the flour mixture.Stir in the poppy seeds.Add the half and half and mix to make a stiff dough. Place on a lightly floured surface and roll out to about 810-inches. Cut into 20 squares.Place the dough squares on an ungreased baking sheet lined with parchment or foil. Brush sparingly with half and half and sprinkle with sea salt.Bake for 30 minutes or until crisp but still pale. Transfer to a wire rack to cool and store in an airtight container.Makes 45 crackers2 1/2 cupsall purpose flour1/2 cup white whole wheat flour1 teaspoontable salt3 tablespoons extra virgin olive oil1/2 cupwater1 tablespoonfresh rosemary, minced3/4 teaspoonssea salt1. Preheat oven to 425 degrees and lightly spray two baking sheets with cooking spray. Mix rosemary and sea salt in a small bowl. Mix all purpose flour, white whole wheat flour and salt in a medium bowl.2. Add olive oil to the bowl with flour and salt mixture, and then slowly add the water. Stir with a rubber spatula until the dough comes together (sometimes it helps to press the dough against the side of the bowl).3. Divide the dough into three balls. Cover two of the balls with some saran wrap and set aside while you work