According to the variety of pasta (steamed bread, steamed stuffed bun, etc. ) and the type of flour (white wheat flour, common flour, etc.). ), consider adding water. But generally speaking, the ratio of flour to water and yeast is 2: 1:2%. For example, 500g of flour, 250-300 g of clear water (depending on the draft of flour) and 3-5 g of yeast. In addition, even if the amount of water is appropriate, the fermented dough will still be sticky. When taking out the dough from the bread barrel, according to the personal situation, use the "silicone bottom scraper" or "silicone scraper" to take out the fermented noodles, which can make the non-sticky noodles full and easy to use. You can try.