1, the ratio of water and flour. The most suitable ratio is 10:6, that is to say, a pound of flour, to put in 6 two water, water is also a good idea, these 6 two water should be separated, it must be 3 two hot water and 3 two cool water.

2, and the noodles need to pay attention. For example, the basin put 1 pound of flour, first 3 two hot water poured in, the water can not be 100 degrees of boiling water, the approximate temperature is 80 degrees, the noodle scalded, and then pour the cool water. According to this method and noodles, how to make the cake will not be hard.

3, what kind of surface is considered a good surface. After the noodles and good, how to see whether to meet the standard, the standard is three "light": the basin should be light, there is no sticky noodles; face should be light, the surface of the noodles should be bright; hand should be light, the hand is also no sticky noodles.

4, the fermentation of the dough. After the dough and good, to use a towel or plastic wrap to wrap the dough, placed in a slightly higher temperature place for fermentation, the time can not be too short, the minimum should be an hour, too short time certainly not.