1, the flour into the pot slowly pour into the hot water about 150 grams (about 80 degrees or so) with chopsticks stirred into flocculent, and then add about 50 grams of cold water and mix well.

2, synthesize a slightly soft dough covered with a lid to wake up 10 minutes, 10 minutes after kneading again and continue to wake up for 15 minutes, this will make the dough wake up more texture, eating will be softer.

3, the yeast should be melted with warm water about 80 degrees, the water is too cold, not easy to ferment, too hot, the yeast will be scalded to death more will not ferment.

4, steamed dumplings off the heat, do not immediately uncover the lid, steamed dumplings in the cold air is easy to retraction, off the heat to continue to simmer for two minutes before uncovering the lid is better.

5, the amount of white flour can be adjusted according to taste; the amount of powder and yeast can be used in accordance with the 100:1, that is, 100 grams of flour to put 1 gram of yeast, the weather can be cooler to increase the amount of yeast, 100:2 can also be, but do not exceed 2.5 grams. The amount of powder and the amount of filling is adjusted according to the serving size.

6, to use the boiling water and noodles, can not use cold water and noodles. Before rolling, hands slightly oil, so as not to stick hands. The noodle can not be too soft hot, or steamed will not be shaped.