In general, you should smell the dough when you put alkali. If the taste is sour and heavy, add more. However, it is recommended to add a small amount in several times, add a little and knead well to smell whether the dough is sour. If it is sour, continue to add a little, and you can stop if it is not sour. Every time you steam steamed bread, you will leave a fist-sized dough, commonly known as baking powder. Before you send it, put the foundation left before in a bowl filled with water, soak the dry foundation until soft, then knead it into noodle soup by hand, and then pour it into dry flour to make noodles.

Soda should be formed with a small amount of warm water, and the dough should be sprinkled with soda water while adding a small amount of dry flour. The amount of dry flour can ensure that soda water is just used up. If some flour is sprinkled too much, the steamed bread will crack and become hard, not soft (that is, "small head"). Fermented old flour is called old flour steamed bread, also called old flour fertilizer, old flour fertilizer, old flour koji and so on. It is obtained by fermenting yeast in dough and then preserving it. When the dough is fermented again, old noodles are added as yeast primers to ferment the unfermented dough.

Generally, it is elastic, smooth and hands-free. It smells neither alkaline nor sour, but a noodle flavor. Another method that I often use is to scrape the kneaded dough with a knife. If it looks like a honeycomb of rice grains, it means that the alkali content is just right, and the eyes are big and the heart is small, whereas the eyes are small and the alkali is big. Uneven size means uneven kneading.