Cooking Steps

1. 

   Step1:Prepare materials. Mix and weigh low gluten flour, yeast, baking soda and salt.

2. 

   Step2:Add vegetable oil and milk to the mixing powder. Rub vigorously for 15 minutes. The dough is dry. The toaster doesn't move. Make it by hand.

3. 

   Step3:Add the minced chives to the dough. Mix well.

4. 

   Step4:Cover the dough with plastic wrap. Ferment for 20 minutes at room temperature for the first time. Ferment slightly.

5. 

   Step5:Roll the fermented dough into a rectangle and fold it three times. It's similar to Danish dough. But it's oil-free. It's only for increasing the sense of hierarchy. So it's easy to operate.

6. 

   Step6:Fold the dough and fold it down. Roll it out and fold it again. Repeat this three times.

7. 

   Step7:Roll the folded face into a 0.25cm thick sheet. Cut off the four irregular sides.

8. 

   Step8:Use a knife to press out the marks of the finished square first, and then use a fork to fork out even holes. Indentation is to facilitate alignment and prevent the fork from skewing.

9. 

   Step9:Use a knife to cut into small square pieces along the indentation. You can also use a ruler or a wheel knife.

10. 

    Step10:The cut edge material shall also continue to be the same as above. Roll out square, press hole and cut block until it is used up.

11. 

    Step11:Move the cut dough to the baking tray with oil paper. Spray a little water on the surface. Ferment for 20 minutes at 28 ℃ for the second time until the thickness of the dough increases to about 0.4cm.

12. 

    Step12:Put it into the preheated oven (it usually takes 15 minutes to preheat). 170 ° C. the middle three-dimensional hot air can be baked for 15 minutes.