1. Self-rising flour, warm water at about 40 degrees Celsius, a rolling pin, a dough board, and a basin for kneading the dough.

2. Put the self-raising flour in a basin. Pour warm water at about 40 degrees into the self-raising flour and stir evenly. Do not mix it too thinly. Knead it with your hands for about 10 minutes and then put it in the basin. inside.

3. Place the pot in a warm place for about 30 minutes, then take it out and knead it on the board. Knead it into a long and smooth shape, then use a knife to cut it into half the size of an egg yolk. Use a rolling pin to roll the dough into a thickness of 1mm, and the dough is ready.