Ingredients: 500g of flour, 400g of clear water and 5g of salt.

Method:

1, as shown in the figure, take 500 grams of flour and choose better quality wheat flour.

2. As shown in the figure, put the flour into a larger basin, so there will be enough space for kneading.

3, as shown in the figure, take 5 grams of salt and sprinkle it into the flour. A certain salinity can make dough stronger.

4, as shown in the figure, take 400 grams of water, and then slowly add it to the flour, not too fast, to prevent too much water.

5. As shown in the figure, in the process of adding water, keep stirring with chopsticks until it is flocculent.

6. As shown in the figure, knead the flocculent dough into dough by hand.

7. As shown in the figure, find a clean plastic bag to cover the dough and basin and let it stand for 20 minutes.

8. As shown in the figure, the dough becomes very smooth and more gluten-free.