Thursday, July 22, 2010
Sometimes when I buy the 1L pack of whipping cream, I can’t use it up. And sometimes there are recipes that call for just some cream, and it’ll be a waste to buy even a 200ml pack for that. So, whenever I buy that 1L pack, I’ll do a few things with it, and one of it will be cream crackers.
I got this recipe from here but I replaced the milk and butter amount with whipping cream, added some salt and sugar and voila!!! Home made cream crackers. I don’t know why hers are so puffy and mine are just like that… but anyway, the crackers are yummy and crispy.
I halved the recipe
225gm all purpose flour
½ tsp instant yeast (I recommend Saf Yeast for this recipe, cos Saf is sourish, you can read the instruction behind the yeast's pack to add some alkaline to the dough, and this yeast is just perfect here due to the addition of baking soda)
½ tsp sodium bicarbonate
½ tsp salt
1 tsp sugar
130gm whipping cream
1. Mix all the dry ingredients together and make a well in the center. Put in cream and mix. Knead to form a smooth dough.(Kneading is important to form the flake layers but too much will harden the crackers)
2. Leave aside for half an hour (The ori recipe didn’t have this step, I did 30 mins but I reccomend proofing it for an hour or until double for better flake layers)
3. Roll out dough into 2-3mm thickeness.
4. Cut with cookie cutter, (coat with caster sugar) and poke with fork.
5. Bake in preheated oven at 180C or 190C (if your oven has no fan) for 10 minutes.
These crackers get soft easily, so be quick to pack them into air tight containers once they have cooled down. When they have al cooled down, I put all of them in one tray, and bake them again at 150C for another 10 minutes to dry them further. Really crispy this way.
If ever they get lose their crispiness again, zap them in the microwave for a few seconds, leave to cool and you’ll be munching on crispy crispy cream crackers again.
Warning: Be careful with the baking soda amount. I threw my 2nd attempt away because I overdosed on baking soda and my crackers tasted very alkaline (like lye water). I didn't use Saf yeast for both atempts, but I only found out Saf is sourish the hard way when my steamed buns all became sourish. Then I read the yeast's packing and found out, Darn!!! Alkaline should be added when one bakes with Saf yeast. So, if you're not using Saf, please be very careful not to overdose with the baking soda.