Three presses, three throws and three shakes, as the name implies, are three squeezes, three throws and three shakes. Pour the wrapped semi-finished products into the dough basin, completely cover them with flour, spread out your hands and press the semi-finished products under the flour with your palms to ensure that each semi-finished product is glued with flour (note: the pressure is moderate to avoid the deformation of the semi-finished products is too large and the flour on the surface of the light semi-finished products is insufficient). Make sure that after all the semi-finished products in the flour-covered basin are stained with flour, gently bounce the semi-finished products stained with flour through the fingertips of both hands, so that the semi-finished products have the feeling of jumping in the flour, and shake off the excess flour on the semi-finished products by shaking the fingertips up and down. (Note: Don't throw and shake too hard, which will lead to the waste of flour splashing and is not conducive to cleaning. Repeatedly pressing, throwing and shaking for three times is regarded as a powder coating program.