1. Put 100g of low-gluten flour and a pinch of baking soda (pinch a pinch with your index finger and thumb) into the basin
2. Put 1g of yeast, a small pinch of salt (note that the salt and yeast should not be in direct contact), 4g of seaweed (cut with scissors), 25g of whole egg liquid, 25g of salad oil, and 20g of milk in the basin, and stir.
3. Knead all the materials into a smooth dough (the dough is not sticky or loose), place it in a warm room, and relax for an hour
4. Roll out the dough to a thickness of 0.2cm after one hour
5. Cut them evenly and place them on the baking tray, put them in the preheated 180° oven, and bake for about 15 minutes. Because my friends like to eat crispy ones, I rolled them out to be thinner than 0.2! This can be adjusted according to personal taste!
