Method: Add about three ounces of hot water to one pound of flour, stir quickly with a rolling pin, add cold water after blanching to knead the dough to a suitable softness. The noodles should be softer. Total water consumption is 50% to 55%. After kneading the dough, let it rest for 20 minutes.

1. Blanch the noodles, knead them with hot water until they look like snowflakes, and then let the heat go out. Mix with cold water (mix noodles). The cake is soft but not chewy.

2. The noodles are soft and thin. One pound of noodles, 6 taels to 7 taels of water (around 60 degrees). The cake is soft and chewy.

3. Pay attention to the baking time. If the time is too long, it will easily become hard.