1. The main ingredients and auxiliary ingredients are put into the mixing tank together, and the dough begins to be mixed
2. Add water at a time, the flour will become flocculent, hand kneading can form a dough, do not touch your hands, water is enough, continue to knead until the surface is light and the hands are light and the basin is light.
3. The kneaded noodles are covered with plastic wrap and fermented (40 minutes in summer and 1 hour in winter). The volume of the dough will be doubled. It will not shrink immediately after a hole is punched. The dough is cut open and there is honeycomb inside organization. In this way, the first fermentation of the dough is completed.
4. Exhaust by hand rubbing
5. Relax for 15 minutes
6. Roll into a blockbuster
7. Roll up
8. Roll up bar
9. Divide into small portions
10. Put it in a cage and ferment for 25 minutes
11. Steam in the pot for 25 minutes, turn off the heat, and open the lid after five minutes.
Tips:Use 30 degrees warm water for kneading in winter.
