The steps to make noodles are as follows:

1, take the right amount of white flour, pour it into a basin, make a pit in the center with chopsticks, pour in a little water, and put in the right amount of yeast powder.

2, add water while stirring with chopsticks until the flour becomes flaky.

3, hand knead the dough, until "three light", the surface light, basin light, hand light, on the line.

4: Cover and let rise in a warm place.

5, the fermentation time depends on the temperature, shorter in summer, longer in winter. When the dough has risen to two to three times its original size, it is ready.

6. When you look inside the dough, you will see small holes in the dough. p>1, choose the right leavening agent: there are three kinds of leavening agents used to make noodles: baking soda, flour fertilizer (old noodles) and dry yeast powder. They all work in a similar way: under the right conditions, the leavening agent produces carbon dioxide gas in the dough, which then expands through heat to make the dough soft and tasty.

2, the amount of baking powder should be more than less: baking powder is a natural substance, using more will not cause bad results, but will only increase the speed of fermentation, for the novice pasta cooks, more than less to ensure that the success rate of pasta.

3, activation of yeast is more important for beginners: the amount of yeast and uneven mixing and other issues, will have some impact on the results of the pasta. Therefore, it is recommended that newbies activate the yeast first.

4, and the pasta water temperature should be mastered: and the pasta with warm water. Temperature between 28-30 degrees best. No food at home with a thermometer to feel it by hand. Don't let your hand feel out hot.