Cream cracker recipe?
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!
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.
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
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
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
• 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
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.