Preparation materials: 250g of high-gluten flour, 25ml of white vinegar, 5g of white sugar, 2.5g of Angel yeast, and water 130g.

First, prepare the high-gluten flour to be used.

Second, sift the flour.

3. Weigh 250g of sieved flour for later use.

Fourth, pour white vinegar into warm water.

5. Pour the mixture of white vinegar and warm water into the high-gluten flour.

6. Weigh 2.5g Angel Yeast again and mix it into the flour.

7. Prepare 5g sugar and mix it with flour.

8. Knead the dough added with the mixture until it is polished by hand, polished in a basin and not sticky.

Nine, put a film on the basin.

Ten, pour the right amount of boiling water into the pot.

Eleven, put the whole dough in the ninth step on hot water.

Twelve, cover, about ten to fifteen minutes.

Thirteen, the dough will become bigger then. Take out the dough, cut it with a knife and check for bubbles. If you press it by hand, it means that the fermentation is good.