1. The first step is to put the flour taken out from the flour bag into the iron basin.

2. In the second step, the ratio of flour to yeast is 200:1, and the temperature of the water required for kneading the dough is about 37 degrees.

3. In the third step, add the yeast water mixed in the second part into the noodles and stir vigorously

4. In the fourth step, use chopsticks and hands to continue to mix the noodles. Knead the ball

5. Cover your palms with plastic wrap, and then knead the processed dough into a ball

6. Put the kneaded dough into a temperature of about 40 degrees place for fermentation, and then observe the fermentation situation at any time. When you worry about the appearance of pores, it means the fermentation is complete.