Butter softens at room temperature. Heat the milk to a slight temperature, add dry yeast, stir well, and let it stand for 10 minute.
3. Mix the low-gluten flour, salt and baking soda evenly, then sieve, add butter and milk to knead into a smooth dough, wrap it with plastic wrap and let it stand for 20 minutes.
4. Mix the chopped green onion into the dough, then roll it into 0.3cm thick slices, punch holes evenly with a toothpick or fork, and then press it out with a die.
5. Preheat the oven at 200℃ for 10 minute, spread the baking tray with tin foil, spread the biscuit blank on the tin foil, and bake in the oven for 10 minute.