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Cream cracker recipe?

h
HLing Feb 21, 2009 05:42 PM

I have a request from mom to make crackers from scratch. I thought it'd be pretty straight forward, but so far I've found 3 types of recipes : 1) with only baking soda 2) with yeast and baking soda but in the same day 3) with yeast after a 20-30 hour rise, and then with baking soda and buttermilk added and some more rising time.

I would be happy to be able to have the kind of cracker that's similar to the Canadian stone ground crackers. I would be even happier to have it light and flaky like some of the Japanese ones that are made with "natural yeast". I would not complain at all to have the come out like the cream crackers from the Philippines.

Thanks in advance for your help!

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  1. paulj RE: HLing Feb 21, 2009 06:55 PM

    There's a Good Eats episode on crackers. It was replayed recently. I remember Alton saying that the 'cream' in cream cracker refers to the creaming method of making them, rather than an ingredient.

    I believe light and flaky is produced by a high fat content - same as with pie crusts.

    1 Reply
    1. re: paulj
      h
      HLing RE: paulj Feb 23, 2009 04:38 PM

      Thanks Paulj! I looked online for the Good Eats episode on crackers and saw three recipes. Would like to have seen the episode except that I don't have a TV. Though none of the recipes were of the type of cracker I'm looking for, I think i'm slowly getting clues here and there.

    2. c
      cyberroo RE: HLing Feb 23, 2009 05:47 PM

      I'm not familiar with cream crackers from the Philippines, but the only crackers that I've made and liked were made with a hefty dose of cream and no leavening - http://www.marthastewart.com/recipe/t....

      It's a Martha Stewart recipe, but please don't hold it against me. I'm pretty sure that I skipped the egg white step, and probably rolled them thinner than necessary, but they're simple and delicious.

      1 Reply
      1. re: cyberroo
        h
        HLing RE: cyberroo Feb 25, 2009 08:42 PM

        Thanks cyberroo, it does look simple to make...like a cream biscuit without the leavening, and less butter. Martha or not I'll give it a try soon!

      2. m
        modthyrth RE: HLing Feb 26, 2009 06:20 AM

        I have a recipe for Mongolian barbecue crackers from the PI. It makes an incredible (and incredibly decadent) cracker, but the problem is that without a demonstration of technique, you'll be sure there's something wrong with the recipe. But beware, you WILL think you've done something completely wrong. you WILL think that you've create a gloopy, oily, completely unusable mess. But persevere! You may think you've created a disaster, but when it comes out of the oven, you'll have a masterpiece.

        Mongolian BBQ Crackers
        from The Officers' Club, Clark Air Base (CABOOM)
        The Republic of the Philippines

        Dough
        4 cups water
        1 tablespoon dry yeast
        1 teaspoon salt
        ¼ cup vegetable oil
        2 pounds hard wheat flour
        • Put 4 cups water in a bowl
        • Add 1 tablespoon dry active yeast and dissolve for 5 minutes
        • Add 1 teaspoon salt and ¼ cup oil and stir
        • Add 2 pounds hard wheat flour and mix all ingredients

        Filling
        2 cups oil
        1 pound hard wheat flour
        1 teaspoon salt
        ½ teaspoon black pepper, ground
        • The 2 cups of oil are boiled to 100 degrees F for about 20 minutes on stove
        • Remove from heat and pour into a bowl
        • Add 1 teaspoon salt, ½ teaspoon black pepper ground, and 1 pound hard wheat flour
        • Mix all ingredients by using hand wire whipped and cool
        Assembly
        • Divide dough into 6 equal parts, 12 ounces each and give a 5 minutes rest
        • Spread out the dough
        • Scoop ¼ cup of filling and put on dough
        • Cover the filling by pulling the edge of dough to the center and let dough rise 5 minutes
        • Grease the working table (use TONS of oil)
        • Roll out Mongolian 12 x 14 inch
        • Fold inward and outward
        • Roll it little to flatten
        • Fold again through left and right and let dough rest 10 minutes
        • Roll out dough 12 x 14 inches and roll it like jelly roll and let dough rest 10 minutes
        • Roll out dough or prolong about 72 inches long x 3.5 inch width and a coin in thickness
        • Cut the Mongolian by 1 inch
        • Place on greased cookie sheet pan
        • Brush with egg whites and sprinkle sesame seeds
        • Bake 350 degrees F for 25-30 minutes

        Yields 200 pieces

        1 Reply
        1. re: modthyrth
          h
          HLing RE: modthyrth Mar 1, 2009 08:53 PM

          Modthyrth, thanks for the recipe! I'm interested in this method of baking since it seems to coincide with I've read about some Chinese pastries making. I think the Breakfast Shao Bing (wheat pancake studded with sesame seeds) is based on this technique. So, I'll definitely have to try this soon.

          Just now I've tried a recipe without yeast, but with a little soda and vinegar, and butter, and milk....I got something quite tasty, but I think more like a nice and light version of butter shortbread. It's been very educational indeed finding out how the outcome of each experiment varies.

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