If you are making Chinese pasta, such as (white steamed bread, scallion oil roll, bean paste bag, sugar triangle, meat steamed stuffed bun, etc. ), the standard proportion of low-gluten flour per 500g/1 kg is: 5g yeast powder, 5g baking powder, 30g sugar, 250g clear water/warm water in winter, cold water in summer, initial fermentation time 1 hour, twice. For example, the amount of flour added can be compared according to this standard; I hope I can help you.