1. Sift the flour (I use low-gluten flour, but it takes a lot of effort to roll it into pieces, it feels better if it is low-flour), the butter is liquefied in the microwave, and the eggs are beaten.
2. Add liquefied butter, egg liquid, milk powder, 10ml olive oil, milk and yeast powder to the flour and mix and melt.
3. Add 0.5g baking soda powder
4. Add salt and sugar
5. Add chopped chives
6. Knead into a smooth dough, leave it in a warm place to ferment for 1 hour
7. Roll the fermented dough into thin slices with a rolling pin and brush with olive oil
8. Fold into a square, then roll into a thin sheet, then repeat steps 7 and 8
9. Roll it out again
10. Cut into the shape you like and use a fork to make a little hole in it
11. Spread a layer of silicone oil paper on the baking tray, bake at 170℃ for 15 minutes, and the surface is ready to be colored
Tips:Maybe because I rolled it too thick, it’s not crispy enough
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