Why are the soda biscuits made in the oven not crispy? What should I do if the soda biscuits made in the oven are not crispy?

We all know that there are many types of biscuits, and soda biscuits are a very popular type of biscuit. They are crispy and taste great, and are loved by people. Many people make soda biscuits in the oven at home. So why are soda biscuits made in the oven not crispy? Let's take a closer look!

Why aren't soda crackers baked in the oven crispy?

1. Influence of formula and moisture

First of all, biscuits can be seen as cakes that have been baked dry. To make them crispy, they must be baked at the right temperature to remove excess moisture. In fact, biscuits can be divided into several types based on their taste. In addition to crispy biscuits, there are also biscuits with a fluffy or relatively soft texture. Crispy ones include soda crackers and crispy biscuits; fluffy ones include cookies; and relatively soft ones include soft cookies, etc. Different tastes mean that their recipes and baking temperatures and times are different.

2. Fermentation is not done well

Soda biscuits are mostly made with baking soda and yeast, and need to be slightly fermented. After fermentation, air enters the internal structure of the biscuits, and after baking, the biscuits can also form a fluffy and crispy taste. Therefore, the fermentation step cannot be omitted.

Therefore, the moisture content of biscuits is an influencing factor. If there are more wet ingredients in the biscuit recipe or the biscuit itself has a soft texture, it will not be baked crispy. If you use the soda biscuit recipe, which most people have no problem using, you need to examine whether your baking temperature and time are appropriate.

3. The cookies are not completely cooled

In addition, when the cookies are just baked, the water is still evaporating and the cookies are soft; after they are completely cooled, if the cookies are still soft, they can be returned to the oven and baked for a few more minutes at the same temperature. Note: The baking time of cookies is short, so you need to "guard" in front of the oven and wait for them to "transform". The sign that the cookies are ripe is that the edges of the cookies turn yellow, and the bottom is evenly colored after turning it over.

In addition, after the cookies have completely cooled, they should be stored in sealed containers in time. For example, tinplate boxes are a good choice (for example, commercially available blue can cookies are usually in tin cans). Put a few sugar cubes in the can to absorb moisture and keep the cookies dry.

4. Influence of baking time and temperature

For example, the time given in the recipe is 15 minutes at 180 degrees, but this time is determined by the recipe author's own oven temperament, which may not be completely suitable for you. Maybe your oven temperature is too high, and the same temperature and time will make it easy to burn; on the contrary, if your actual oven temperature is too low, it is easy for your cookies to not be fully cooked in time. If the cookies are not fully cooked, they contain more water, and the cookies are likely to be soft and not crispy enough.

5. The biscuits are not rolled thin enough or the thickness is uneven

In addition to the above four reasons, another important reason why soda crackers are not crispy is that the raw dough is not rolled thin and evenly enough. The thinner the biscuits are, the crispier they are. If they are thicker, it is difficult to bake them in the middle, and they are not crispy. If they are uneven in thickness, some of them are easily burnt, and some are not cooked.

What to do if the soda crackers made in the oven are not crispy

1. Choose a suitable recipe, such as a recipe with a high success rate after trying it by many people or a recipe from a food blogger you trust. It is best to communicate with the author and exchange questions at any time.

2. Choose the baking temperature and time that is suitable for your oven. This requires you to constantly adjust to the oven. Sometimes, the baking is not good because of the oven itself, but because you are not familiar with it and cannot use it well!

3. The biscuits will become crispy only after being completely cooled. After cooling, seal them in time and store them in a cool, moisture-proof place.

4. The soda biscuits should be rolled thinly and evenly. If they are too thick, they may not be crispy or take more time to bake.

5. Carefully ferment the biscuits. This is especially important for fermented biscuits!

6. If you want the soda crackers to have a crispier texture, you can also use the same method as making pastry (such as egg yolk pastry, lotus pastry, etc.), make the water-oil skin and the oil pastry separately, use the water-oil skin to wrap the oil pastry, "fold the quilt" many times (similar to puff pastry), and then roll it into thin slices and cut it into the shape you like. This way you can make soda crackers with a texture similar to "puff pastry", which is crispy when you eat it, but the production requirements are higher. It is a bit challenging for beginners.

Can soda crackers nourish the stomach?

Soda crackers, as the name suggests, contain sodium bicarbonate, an alkaline substance that can neutralize stomach acid. For patients with reflux esophagitis or chronic gastritis who suffer from discomfort due to excessive gastric acid secretion, eating a few soda crackers when the stomach is uncomfortable can indeed help relieve the symptoms. In addition, the so-called stomach nourishment is actually more about protecting the gastric mucosa rather than simply neutralizing stomach acid. Neutralizing stomach acid can play a certain role in protecting the gastric mucosa, but eating soda crackers when you really have stomach problems will not solve the problem. The sodium bicarbonate in soda crackers is not enough to neutralize a large amount of stomach acid to relieve symptoms when the disease occurs.