The mixing of warm water and flour should be increased from 30 degrees in summer to 35 degrees in winter, and the ratio of water to flour should be 1.5: 1. Water should be released first, and then the powder should be gradually added to the water and stirred quickly, instead of adding water to the powder. The key to smooth gluten is to flatten the dough and wake it for more than 40 minutes. Don't rub it too much after kneading, so as not to destroy its activity. This is the key to good or bad elasticity. If additives are needed, baking soda is enough, which can make cooked gluten rich in pores and increase elasticity.