1. First make a yeast solution with warm water below 40 degrees Celsius and wait for about five minutes. At this time, prepare stone flour and high-gluten flour, and weigh about 30 sugar.
2. Weigh 600 grams of stone-milled flour, weigh 280 grams of high-gluten flour, and pour in the boiled rice porridge left over from the boiling rice oil (as written in the previous rice oil recipe) and let it cool.
3. Pour the sugar and mix well.
4. Pour the yeast liquid and mix well.
5. Use three chopsticks to slowly add water and slowly stir until the cotton wool mass.
6. Knead for about ten minutes until smooth.
7. Cover with a damp cloth and wait for fermentation (approximately 1.5-2.5 hours).
8. Made into steamed buns.
9. Cover up and wait for the second serve, about 20-30 minutes.
10. Steam on high heat for 15 minutes, simmer for 4-5 minutes.
11. Original noodle fragrance.
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