The general methods are as follows: 1. Prepare flour, yeast and yeast companion, put a spoonful of white sugar in a bowl and then put it in warm water of about 4 degrees, and pour a proper amount of yeast into the sugar water without stirring. After standing for about 3 minutes, it was observed that the surface melted into small bubbles. If there were no bubbles floating on the surface or sinking, the yeast would be useless if it was not alive, and the noodles would not be successful. The temperature of water can't be too low or too high, otherwise it won't work.

2. Pour some yeast partners into flour and mix well. The dosage of yeast partners and front yeast is indicated on the product packaging.

3. Pour the yeast water into the flour, and slowly pour the left hand and the right hand in circles with chopsticks, in order to make the flour evenly wet.

4. Then knead the dough with your right hand in the basin for 3-5 minutes and move it to the chopping board or other flat surface. It's convenient to knead the noodles hard.

5. Knead the marble for about 5 minutes, then pause for a while to wake it up for about 15 minutes, which will make it more difficult to knead it all the time

6. After waking up for 15 minutes, you will find that the dough is better to knead, and it will be smooth and even after another five or six minutes. If it is too dry, wet your hands and continue kneading. Don't add too much water at once. After kneading, the plane is clean and even the hands are clean, indicating that the dough is just wet.

7. Put it in a pot for fermentation. The fermentation time is related to the temperature. In summer, the high temperature is about one hour, and the low temperature will last longer.

8. Cover it for fermentation and keep it moist, otherwise the dough surface will air dry to form a hard shell.

9. The fermented dough is twice as big as the original dough. When it is gently pulled open by hand, it is full of beehives, which means that the dough is very successful.

The practical methods are as follows: 1. First, prepare a basin for baking dough, a bag of dry yeast, pour a proper amount of dry yeast, add water into the basin, and pay attention to not too much water, and stir by hand to dissolve the yeast.

2. Take a proper amount of flour and pour it into the basin. The amount of flour and yeast should be well controlled, otherwise the effect of dough making will be bad. Then, start kneading the flour with your hands, and the flour will start to thicken.

3. At the same time, continuously add a small amount of water, continue to knead the flour, control the ratio of flour to water, not too thick or too thin, and adhere to the principle of "three lights".

4. The basin is smooth, that is, the water and flour on the basin should be integrated into the dough. The basin is smooth at last, that is, the water in the basin has been integrated into the dough, and the surface is smooth, that is, the dough surface should be smooth. Finally, cover the basin and let the dough ferment quietly.