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

Add vegetable oil and milk into the mixed powder and knead vigorously 15 minutes. The dough is dry and the bread machine can't knead it. Do it by hand.

Add chopped chives into the kneaded dough and knead well.

The dough is covered with plastic wrap and fermented at room temperature for 20 minutes for the first time, and then slightly fermented.

The fermented dough is rolled into a rectangle at the four corners and then folded three times. It's similar to Danish dough, but it doesn't contain oil, just to increase the layering, so it's easy to operate.

The folded bread is turned over, rolled open and folded again and again. Repeat this three times.

Roll the folded dough into 0.25CM thick slices and cut off the irregular four sides.

First, press out the mark of the finished square with a knife, and then fork out even holes with a fork. Indentation is to facilitate alignment and prevent the fork from skewing.

Cut into squares along the indentation with a knife, or use a ruler or a wheel knife.

The cut scraps continue to be the same as above, square, perforated and cut into pieces until they are used up.

Put the cut dough on a baking tray covered with oil paper. Spray a little water on the surface, and ferment at room temperature of 28 degrees for 20 minutes for the second time until the thickness of the dough sheet increases to about 0.4cm.

Put it into a preheated oven (preheating usually takes 15 minutes), 170 degrees, and bake the middle layer with three-dimensional hot air 15 minutes.