1. Prepare flour, yeast and yeast partner. Put a spoonful of sugar in a bowl and then add warm water of about 40 degrees. Pour an appropriate amount of yeast into the sugar water without stirring. Wait for about 3 minutes and observe that the surface melts into small bubbles. If it sinks or no bubbles float on the surface, it means that the yeast is not alive and is useless, and the dough will not be successful. The temperature of the water cannot be too low or too high, otherwise it will not work.

2. Pour some yeast mate into the flour and mix well. The dosage of mate and yeast is stated on the product packaging.

3. Pour the yeast water into the flour, slowly pour it with your left hand and use chopsticks with your right hand to make a circular motion, so that the flour is evenly moistened.

4. Then knead the dough in the basin with your right hand for about 3-5 minutes and then move it to a chopping board or other flat surface. This makes it easier to knead the dough vigorously.

5. Knead on the marble for about 5 minutes. Pause for about 15 minutes and let it wake up for about 15 minutes. This will be more laborious if you keep kneading.

6. Continue after 15 minutes of waking up. Knead the dough and you will find that the dough is easier to knead. Knead for another five or six minutes to achieve a smooth and even effect. If the dough is too dry during the kneading step, wet your hands and continue kneading. Don't add too much water at once. After kneading, the surface will be clean and your hands will be clean, which means the dough has the right humidity.

7. Put it into a basin to ferment. The fermentation time is related to the temperature. In summer, it will take about an hour if the temperature is high, and it will take longer if the temperature is low.

8. Cover it for fermentation and maintain humidity, otherwise the surface of the dough will dry out and form a hard shell.

9. The fermented dough is twice as big as the original. If you gently pull it open with your hands and it is full of honeycombs, it means that the dough has been fermented successfully.