1.

Mix common flour and milk powder.

2.

Find a small pot, beat in three eggs, then pour in the dry yeast and stir well with chopsticks.

3.

Pour the egg mixture into the flour.

4.

Then stir evenly with a scraper. Don't use your hands because the dough will be sticky.

5.

Shaqima's dough should not be too dry, otherwise the noodles will taste too hard, and it will be wet and sticky like the one in the picture, so it is not recommended that you rub it by hand, it will be very sticky.

6.

Put the dough in a pot, cover it with plastic wrap and bake for 40 minutes.

7.

After 40 minutes, take out the dough and sprinkle some corn starch on your hands. Some corn starch was sprayed on the chopping board to prevent sticking, and then the dough was rolled into large pieces and cut in half.

8.

Continue to roll the cut dough into a rectangle as much as possible, and the thickness is about this, about 0.2 cm. The correct Shaqima dough is very soft. It's hard to pull up the dough when I take a picture to show you the thickness.

9.

Then cut the dough sheet from the middle and cut it into strips with a width of 0.3-0.4 cm.

10.

In short, the size of noodles is like this.