1. Take an empty basin and pour 200 grams of flour, then add 2 grams of salt and a few drops of cooking oil, then add 110 grams of warm water in small portions and mix with the noodles, and stir with chopsticks until it becomes fluffy. After there is no dry flour, knead it into a smooth dough, cover it with plastic wrap and let it rest for 10 minutes. The purpose of adding salt and cooking oil is to increase the gluten of the dough.

2. After ten minutes, take out the risen dough and knead it into a long strip. Divide it into six equal portions. Knead each portion for a dozen times, then roll it into a long strip. Put the strips into a plate, apply cooking oil evenly, apply a little more, then cover with plastic wrap and let it rise for another 30 minutes. The second stage of proofing is the key to soft and tough dough. After the second stage of proofing, do The leeks that come out of the box are not only thin-skinned, but also remain soft and will not harden after cooling. The dough that has been smeared with cooking oil will stretch better after waking up, the tendons will be more flexible, and the skin will not break no matter how long you stretch it!