Leaving dough requires adding a foaming agent, usually yeast. The biggest difference between the noodles and the dead noodles is that one has yeast added and the other does not. Rising dough needs to be rested, and is often used to make foods that need to be fluffy, such as steamed buns, buns, fried dough sticks, bread, etc. The dead noodles do not need to be fluffy to make noodles, pancakes, dumplings, etc. The specific steps for making dough are introduced below:

Materials required for making dough: flour, water, yeast.

1. Pour the flour into the dough mixing container.

2. Pour the yeast and a little water into another bowl. The ratio of yeast to flour is 100:1.

3. Pour the yeast water in the bowl into the flour, stirring while pouring.

4. Stir the flour until it becomes fluffy, then knead it with your hands.

5. Knead until it is completely free of both hands and container and forms a dough.

6. Close the lid.

7. Place the noodles in a pot of warm water to wake up. The time to wake up noodles depends on the temperature, which is faster in summer and slower in winter.

8. After the dough has risen, press it lightly with your hand and it will immediately become pitted and very elastic, which proves that the dough is finished.