The dough cake is not elastic, which may be because your fermentation time is too short. You can add a little yeast powder and cook it again after it has been fermented for more than ten minutes. The taste may be slightly better, but don't ferment it too much, or it will taste soft and sour, which will make it taste worse.

Flour-making refers to the process in which the dough is allowed to fully propagate and produce gas under certain temperature and humidity conditions, so as to promote the dough to expand. When yeast converts starch into sugar and consumes it in an aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of the dough will expand and it will rise.