1. Method of kneading dough a) Copy mixing method b) Mixing method c) Mixing method

2. Tools to be prepared: desk, scraper, small scale, measuring cup, etc.

3. Basic proportion of dough: flour 500g, sugar 100g, water 220g, baking powder 9g, yeast 4g and lard 30g.

4. Kneading skills and requirements: a) overlapping kneading method b) wiping method c) single kneading method; Requirements: a, the raw and auxiliary materials of dough should be mixed evenly; B, the dough should be stiff, soft and smooth; C, knead the dough to let stand 10 minutes.

5. Rub the strip 1) Push evenly, first inside and then outside, push and rub, and then extend to both sides. 2) When rubbing strips, the thickness of the strips to be rubbed should be uniform, smooth, round and free from cracks. 3) The left and right hands should exert force evenly, and the kneading speed should be consistent.

6. Ingredients: 1) pulling aid 2) digging agent 3) chopping agent 4) pulling aid

7. Skin-making: a. Skin-pressing (thick in the middle and thin on both sides) such as lotus seed buns and bean paste buns b. Skin-rolling (slightly thick in the middle and slightly thin around) such as barbecued pork buns and raw meat buns c. Skin-pressing (oblate, with appropriate thickness and size) such as powdered fruit d. Skin-spreading (oblate, with uniform thickness and size).

8. Pasta molding: 1) Roll-single roll, double roll, such as chopped green onion cake 2) Wrap, such as lotus seed cake and glutinous rice balls 3) Pinch, such as barbecued pork buns 4) Cut, such as pork buns.