2: Add the flour to the basin and slowly pour in the yeast powder water.

3: Stir with chopsticks and pour into the floc.

4. Keep rubbing with your hands to keep the batting glued.

5: Knead until the surface is smooth and cover with plastic wrap or pot cover.

6: Let it stand in a warm place and ferment until it is 2-3 times larger.

7: Take out the fermented dough, add dry flour and knead well.

8: Knead until the dry flour is no longer boring and the surface is smooth.