1. material: 500g medium gluten flour, 280g warm water, 0g sugar10g yeast. Put the yeast in warm water (no more than 40 degrees) and stir until the yeast melts.

2. Stir the white sugar into the flour, and then put the stirred flour into the water.

3. Knead into a smooth dough, cover it and put it in a warm place for fermentation 1.5 to 2 hours.

4, the fermented dough is increased to twice the size of the original dough, and the finger is dipped in flour to poke the dough, which does not rebound or collapse, indicating that the dough is ready.