1. Put the flour into a basin, and dissolve 2 grams of mother powder in warm water around 35 degrees
2. Pour in the wheezing mother powder liquid, add a little bit of warm water ~ use chopsticks to stir into cotton wool
3. Knead the dough, three light, pot light, hand light, and surface light~ Cover the dough with plastic wrap~
4. After half an hour, poke a hole with your finger without retraction, and it’s done.
5. Now cut the green onion and bacon~
6. There is no need to put oil in the pan, just fry the bacon so that the bacon can release its fragrance~
7. After the dough is exhausted, roll it into thin slices and sprinkle more dry powder to avoid sticking to the dough.
8. Spread a layer of oil on the surface, evenly sprinkle with chopped green onion and bacon, a little salt~
9. Fold up like a fan, and cut into two finger-wide pieces with a knife~
10. Take two facets and stack them up and down, and stretch them to both sides~
11. Twisted into figure 8
12. Just stack the two ends together~
13. Wake up the noodles for 20 minutes after they are done, steam them in cold water for 18 minutes, turn off the heat and simmer for 3 minutes.
14. The fragrant Hanamaki is steamed~
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