1. Prepare 2 grams of flour, mix the flour with 11 ml of warm water, or use half hot noodles. The steamed buns made are soft and tough. Stir while pouring, first stir into flour wadding, and then knead into soft dough.
2. After kneading, take it out, sprinkle the bottom surface on the chopping board, knead the dough smoothly, knead it into long strips, and pull it into a dough with uniform size. Sprinkle flour on the dough to avoid adhesion, put it in the jaws, press it inward and tighten it, and form a round dough blank.
3. Don't roll the cake in a hurry at this time. Bake the round blank for 5 to 1 minutes to relax the gluten, and it will be easier to roll it out and thin it later. After 1 minutes, press the round blank flat and roll it into a cake blank of about 2 mm. The thinner the cake blank is rolled, the thinner the steamed buns we will bake later and the better the taste.