1, prepare a clean container without water, and then add high-gluten flour, low-gluten flour and 1g salt.
2, slowly add warm water to the container, the flour into a flocculent.
3. Make dough, then cover with plastic wrap and bake for 10 minutes.
4. Knead the dough after it is cooked, and knead it for four times until the dough becomes smoother and smoother, and cover it with plastic wrap for later use.
5. Divide the dough into 20g flour and sprinkle with dry flour to avoid sticking.
6. Take a dose and press it flat with your palm.
7. Roll it into a thin dough with a rolling pin.