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Why Do Indian Biscuits Have so Many Pockets? An Explanation 　　Indian biscuits, such as khakras or traditional酥皮饼干, are characterized by their distinctive crumbly texture and numerous small holes or pockets. These holes form during the baking process due to a combination of scientific principles and traditional preparation methods. Here’s a detailed breakdown: 1. Role of Leavening Agents 　　Most Indian biscuits contain baking soda (sodium bicarbonate) or baking powder as leavening agents. When these ingredients react with acidic components (like buttermilk, yogurt, or natural acids in the dough), they release carbon dioxide gas. This gas gets trapped within the dough during mixing, creating bubbles. 2. Fermentation (Optional) 　　In some recipes, the dough is fermented using natural yeast or yogurt. Fermentation produces additional gases (二氧化碳 and ethanol), further expanding the dough before baking. This step enhances the formation of uniform pockets, especially in dense, sweet biscuits. 3. Dough Preparation and Mixing Low Gluten Content: Indian biscuits often use all-purpose flour or maida (baking flour), which has less gluten than bread flour. Less gluten means the dough is less elastic, allowing gases to escape more easily and form small, delicate holes. controlled Mixing: Overmixing develops too much gluten, leading to tough, dense biscuits. Indian bakers typically mix the dough gently to preserve air pockets. 4. Baking Process 　　During baking, the trapped gases expand rapidly due to high heat. As the dough sets, these gases are trapped permanently, creating the iconic crumb structure. The thickness of the dough and the baking temperature also influence the size and distribution of the pockets. 5. Cultural and Practical Reasons Texture Preference: The porous structure improves mouthfeel and ensures the biscuits stay crispy. preservative Effect: The air pockets inhibit moisture absorption, extending shelf life in tropical climates. Aesthetic Appeal: The pattern is culturally symbolic and aligns with traditional baking tools (e.g., flat griddles or molds). 6. Comparison with Other Biscuits 　　Unlike European biscuits (e.g., shortbread), which rely on fat layers for flakiness, Indian biscuits prioritize gas expansion. This results in a lighter, more airy texture with visible craters. Conclusion 　　The combination of leavening agents, controlled fermentation, and dough-handling techniques creates the signature pockets in Indian biscuits. This process not only enhances flavor and texture but also aligns with practical needs for durability in warm climates. 　　Example Recipe Tip: To replicate this at home, mix baking soda with yogurt (acid), fold in flour gently, and bake at 180°C (350°F) until golden and puffed. 　　Let me know if you'd like a step-by-step guide! 😊