1. Stir the yeast powder evenly in hot water, and mix the low-gluten flour, salt and baking soda evenly.

2. Stir the yeast evenly in hot water and stir it into dough.

3. Soften the butter, add it to the dough, and stir until the dough is smooth and not sticky.

Sprinkle a little high flour on the table and roll the dough into thin slices, about 2 mm thick.

5. Repeated rolling, pressed and stacked together.

6. If you use a dough press, you will press over the thickness of the third gear and cut the lace with a wheel knife.

7. Cut into cubes, put them on a baking tray, punch holes in them with a fork, sprinkle some water, and finally sprinkle some salt, cover them with plastic wrap and let them stand for 10 minute.

8. Preheat the oven and bake at 220 degrees for about 10 minute.