As the saying goes, "Soft noodle cake, hard noodle soup". This is the most basic noodle recipe. The steamed bun noodles are moderately soft and hard. The specific water:noodle ratio is: dumplings and noodles ≤ 0.2, steamed buns, steamed buns, and bread ≤ 0.3 ≥ 0.25, pancakes and pies ≥ 0.35. However, minor adjustments must be made according to the ambient temperature and humidity.

As for the two kinds of cakes you mentioned, about 10% cooking oil should be added to the sugar cakes, while no oil should be added to the homemade cakes.

The noodles of steamed buns and steamed buns are the same. The specific dough mixing method is as follows:

All-purpose flour or a mixed flour of all-purpose flour:high-gluten flour=4:1 should be used. Since the gluten content of flour varies from place to place, you need to determine it based on experience. Once you find a brand of flour that works for you, don’t change it easily. There are two ways to make dough: old dough and yeast. Yeast is divided into dry yeast and fresh yeast. The dosage is different. And the dosage will also vary as the ambient temperature changes. When using old noodles, use one-third of the old noodles, that is, buy three kilograms of old noodles for 10 kilograms. Soak them with 10 kilograms of water. When dense bubbles appear, add an appropriate amount of baking soda and mix well, and then mix the remaining noodles. Add 7 pounds of flour and knead repeatedly. Knead the dough until it is glossy (basin gloss, hand gloss, surface gloss). The same goes for yeast dough. Don't knead all the flour into a ball at once and ferment it. Only one-third of the dough is fermented. After it's risen, knead in two-thirds of the dry flour. The amount of yeast is listed on the product packaging. Just follow the instructions. If you add more yeast, the fermentation time will be shortened. If you add less yeast, the fermentation time will be longer. Cover the kneaded dough with a damp cloth or plastic sheet and continue to rise until the volume more than doubles. At this time you can knead the steamed buns or make buns.

In fact, the most important thing when kneading dough is to knead it until it is smooth. Secondly, the dough must be rested, that is, the kneaded dough needs to rest for a period of time. Usually it takes more than half an hour.