1, sticky rice flour, water, sugar and mix well. Cook it to a paste with low fire, stir it constantly to avoid hardening, and then filter it with a sieve. After cooling, add yeast water and baking powder and mix well. After standing for 8 hours, pour it into a steamer (sweep the oil first), steam for 25 minutes on high fire until cooked, and cut into pieces after cooling. Appropriate amount of white flour, scald noodles with boiling water, stir with chopsticks while pouring boiling water, and then spread it on the chopping board to dry, so as to dissipate heat (otherwise the finished product is rough and indecent), and begin to mix noodles. Sprinkle dry flour on the hot noodles, add dry flour while kneading, and there must be no dry flour dough (kneading thoroughly), so that the fried sugar cakes are crispy outside and tender inside, and the noodles are mixed together.

2. The temperature in Hong Kong is about 17- 18 degrees. I fermented for 8-9 hours, sealed the bowl with plastic wrap and put it in the kitchen. It's not over fermented, but if I cook it in summer, it should take 6 hours. If it is made of scones with six-inch disks, it can be made into half the weight and the thickness is just right.