1-2 hours. In summer, it takes about an hour, and the dough is just twice as big. If there is little yeast or the weather is cold, the dough making time can be appropriately extended until the dough is ready. If it is winter, you can put a pot of warm water under the pot of dough to facilitate fermentation.

1- material preparation: pour the flour into the basin, and each kilogram of flour needs about a bowl of water (the specific amount depends on the next step of dough mixing). When yeast is put into water, the water surface is almost covered.

2- Mix the dough: after mixing the water evenly, pour it into the basin, stir the dough with chopsticks while pouring, and then stir the dough repeatedly by hand to make it have a shape, that is, all the dough can be stuck together, and stir it into the shape of noodles as shown in the figure, and the amount of water should be just right.

3- After the dough is mixed, the building becomes smooth and flat, and the surface of the corridor glows, so it can be put into the basin. Pay attention to the three lights in dough mixing, namely, face light, basin light and hand light.

4- Wake up: Then cover it with wet gauze, wake up, plastic wrap or cover it, as long as it is not exposed to air and the skin is not dry.