Mainly noodles and dry. Use warm water instead of cold water when mixing flour. When adding water to the flour, it should be slow and keep stirring in one direction. When all the flour is stirred into a uniform snowflake, it can be kneaded into dough for fermentation. After fermentation, you don't need to add dry noodles to knead when making Shoutao dough blank as long as the noodles don't stick to your hands. This way, the steamed peach will not crack.