1. Use your index finger to poke a hole in the dough, the hole does not rebound to complete the fermentation.
2. Exhaust: press five fingers together on the dough, paying attention to the pressure to be even.
3. When you press, you can feel the bubbles inside the dough burst, and there is a slight air squeezing sound.
4. After turning it over, press again in the same way.
5. Rolling noodles: First coat a proper amount of flour on the rolling pin.
6. Repeatedly roll the two ends of the rolling pin in the up and down, left and right directions with both hands.
7. Until the thickness of the dough is even.
