Beginners make buns flour must pay attention to one thing is: to use warm water and noodles, and after the noodles must be placed in a warmer place, so that wait one to two hours the noodles will be good.

Newcomers to flour making are often at a loss because they don't know how much water to use, and they don't know that the water should be lukewarm. Generally speaking, a pound of flour put 4~5 two of water can be, the water temperature is best in 40 degrees ~ 50 degrees, the yeast used in the flour is best and water mixed together, so that when and the flour will make the yeast and flour fully integrated, the flour will be a little faster. When kneading, make sure the dough is smooth and grain-free. After kneading, cover the bowl with plastic wrap, place it in a warm place, and let it rise for one to two hours. After the dough has risen, knead the dough with your hands to get the air out of the dough, and then wait for another half an hour for the dough to ferment for a second time before using it.

Be sure to sift the flour before you make it, this will filter out the impurities in the flour, and also make the flour more delicate and easier to mix. The temperature of the place where the flour is fermented must not be too low, if there is a heater in the house, you can put it on top of the heater, so that the fermentation time will be greatly reduced, and the dough that comes out will be softer. My favorite thing to eat is the doughy buns, the bite is especially fluffy, so the dough is really a technical job, must be practiced regularly only.

After you make the dough, don't always look at it to see if it's fermented or not, because it adds to the process and makes the flour sour. After one or two hours of mixing the noodles, you must check whether the dough has fermented or not, if it takes too long, the dough will also have other flavors, and the texture will not be good when you eat it. Therefore, you should pay attention to the time, temperature, and the proportion of water, only from these three aspects of attention, you can ferment a good and soft dough.