1, add salt, sugar and baking soda to the flour and mix well .
2, yeast melt with warm water, pour into the flour and mix well.
3, inject the rest of the warm water and stir, then slowly pour in the oil and stir.
4: Knead into a smooth, soft dough and let rise in a warm place until 2-2.5 times its size.
5: Grease the board with oil, arrange the dough into 0.5cm thick slices, cut into 2-finger wide strips, and leave to rise for 15 minutes.
6. Heat a frying pan, overlap the two strips and pinch the ends to elongate them, then deep-fry in the pan, turning as you go, until golden brown. 1. Soften the butter at room temperature and cut into small cubes. Knead it into the flour. Rub the butter into the flour, and then rub the butter into the flour. In English, this process is called RubIn. Then add granulated sugar, knead well, add egg yolk and water, knead well. Finally, form a dough and roll it out into a large round sheet with a thickness of 5 millimeters. Prepare a round baking sheet with a diameter of 23 cm. Place the pastry on it. You can use a rolling pin to roll it up before laying it on the mold so that it doesn't break easily. With your hands, gently press the crust down to fit the baking dish. But don't press it down too tightly. Then use a rolling pin to roll away or pull off the excess crust with a knife. Use a knife or fork to poke small pinhole-sized holes in the crust to help distribute the heat. Avoid having the top of the crust rise and fall when it's done baking. Heat the oven to 200 degrees F. Put it in and bake until the crust is halfway done. It will probably take about 20 minutes or so. If you have barbecue beans pressed on top, at 15 minutes you can remove it and remove the barbecue paper and any weights that are pressed on top. Then put it back in the oven. Bake the crust that was originally pressed down by the BBQ paper. Remember: be sure to set the baking time according to your own oven temperature. By semi-cooked, I mean that the edges of the pie have browned a bit. The top of the patty is no longer soft when pressed, and is just a little firm enough to remove. If you don't press the BBQ beans, you don't have to take them out in the middle, and then take them out at the end when the crust is a little bit hard.