1, the material: 150 grams of low gluten flour, milk 90ML, 2.5 grams of dry yeast, 1 gram of salt, 1 gram of baking soda, 30 grams of butter.

2, the milk warmed to thirty degrees to melt the yeast, let stand for 10 minutes.

3, powder sieve, with yeast milk and flour, add butter, knead into a dough, plastic wrap wrapped molasses twenty minutes.

4, the dough into the crushed onion, rolled thin (the original recipe 3 mm, tested the thinner the better, 1 mm is better), with a mold buckle out of a variety of shapes, with a fork or toothpick pierced with a small, even hole, air.

5, preheated 200-degree oven, baking tray lined with tinfoil or buttered, baked in the middle layer for about 10 minutes. If it is very thin, simply do not go away, otherwise it is easy to bake.