1, prepare flour, yeast and yeast companion, put a spoonful of white sugar in a bowl and then put it in warm water of about 40 degrees, and pour a proper amount of yeast into sugar water without stirring. After standing for about 3 minutes, it was observed that the surface melted into small bubbles. If there are no bubbles floating on the surface or sinking, the yeast will be useless and the noodles will not succeed. The temperature of water can't be too low or too high, otherwise it won't work.

2. Pour some yeast partners into the flour and mix well. The dosage of yeast companion and pre-yeast is indicated on the product package.

3. Pour the yeast water into the flour, slowly pour it on the left hand side, and circle the right hand with chopsticks to make the flour moist and even.

4. Then knead the dough in the basin with your right hand for 3-5 minutes and move it to a chopping board or other flat surface. It is convenient to knead the noodles into a ball.

5. Knead on the marble for about 5 minutes, pause for a while to wake up for about 15 minutes. If you keep rubbing it, it will be more difficult.

6./kloc-Continue to knead the dough after 0/5 minutes, and you will find that the dough is better. Stick to it for another five or six minutes, and you can achieve smooth and even results. If it is too dry in the kneading step, wet your hands and continue kneading. Don't add too much water at once. After kneading the dough, the dough is clean and even the hands are clean, indicating that the dough is just wet.

7. Put it in a pot for fermentation. Fermentation time is related to temperature. In summer, the high temperature is about one hour, and the low temperature will be longer.

8. Cover the lid for fermentation and keep it moist, otherwise the dough surface will air dry to form a hard shell.

9. The fermented dough is twice as big as the original dough. Gently open it with your hand, and it is full of beehives, indicating that the dough is very successful.