Ingredients: medium gluten flour, yeast powder, warm water.

Seasoning: white sugar.

1, to make pasta, you should choose medium-gluten flour. The protein content of this flour is between 8.0%- 105%, and 500 grams of medium-gluten flour should be added to the pot.

2. Prepare another big bowl, add 260 grams of warm water to the bowl, the water temperature is about 25 degrees, and it is not suitable to be too hot. 500 grams of flour with 260 grams of warm water is the best ratio, then add 5 grams of yeast powder and stir to melt in the water.

3. It is not uncommon to prepare 7 grams of white sugar and pour it into the flour, stir it evenly with chopsticks, and add white sugar to the dough. White sugar can help yeast fermentation and shorten the fermentation time, which can be regarded as a small skill in dough making.

4. The next step is to pour in. The practice is also very simple. Stir while pouring. Don't stop chopsticks until all the water is absorbed. Never pour in at one time.

4, has been stirring out such a large flour wadding, showing a state of semi-dough, all the water has been absorbed clean, you can start kneading dough, kneading dough will be it, toss the dough up and down.

5, has been kneaded into a big dough, feels soft and hard, and it is best to reach the state of face light, basin light and hand light. Cover it with a layer of plastic wrap, or a pot cover or a pot, remember to seal it tightly and place it in a warm place in winter.

6, about an hour later, open the plastic wrap, you can have a look, the dough is very successful, the middle is full of pores, and the dough is bulging. Open the dough and have a look. The middle is in a wiredrawing shape, and then the dough is kneaded. This kind of dough can be used to make buns, steamed buns, baked cakes, etc. It is very strong and delicious.