1. Prepare the flour
2. After the tofu machine is pulped, pour out very fine okara, and pour it over the prepared flour while it is hot
3. Stir the bean dregs and flour first
4. Then pour the flour fertilizer soaked in water beforehand
5. Live first and become big
6. Then live it into dough (put it in a warm place to wake up, I usually live the noodles when I make tofu the first night, and make steamed buns in the morning of the next day)
7. After a night of wake-up in winter, most of the noodles became half pots.
8. See how the noodles are.
9. If you want to make the steamed buns taste better, you can add some flour and knead the steamed buns for proofing again. (There is no proofing box, you can first heat the water in the steamer, turn off the heat and put in the steamed buns, proofing for 20-30 minutes)
Tips:The water in the second proofing steamer should not be too hot, and the water temperature should be 40 degrees.
