Baking soda should be added at the beginning of production. The specific method is as follows:

Ingredients: 500 grams of flour, 3 grams of yeast powder, 80 grams of water, 5g baking soda

1. First put all the ingredients together and use chopsticks to stir into a small dough.

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2. Then knead the dough into a smooth dough, as shown in the picture.

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3. Cover the lid again and ferment until doubled in size. The fermentation time depends on the room temperature, usually it takes more than two hours.

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4. Dip an appropriate amount of flour with your fingers and poke it on the dough. If there is no rebound, the fermentation is successful.

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5. Put some dry flour on the panel and knead the dough thoroughly. In 10 minutes, you can proceed to the next step of production.

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