Ingredients: 400g flour, 200ml warm water, 0/g salt/kloc, 3-4g yeast powder.

1. Prepare 400g flour, usually high-gluten flour or wheat core flour.

2. Add 1g salt (which can increase the gluten of noodles) and 3-4g dry yeast.

3. Pour 200ml35 warm water of about 35 degrees. The water temperature should not be too high. If it is too high, the yeast will be burned to death, and the face will not rise. If it is too low, the yeast will not work. Slowly pour in water, stir the flour into flour wadding with chopsticks while pouring, and knead the flour until there is no dry powder.

4. Knead the bread crumbs into the dough and knead it into a smooth dough for about three minutes.

5. Cover the plastic wrap, punch a few holes in the plastic wrap, put it at room temperature of about 25, and send it to twice the size in about two hours. Insert your finger into a hole and don't retract it, which means it's finished.