500 grams of flour and 6 grams of yeast. 5 g of baking powder, 4 g of improver, 20 g of sugar, 270 g of water and 0/5 g of oil/kloc. Generally, the ratio of water mixed into flour is 2: 1, that is, about 0.5 kg of water is added to one kilogram of flour, which depends on the quality of flour, dry and wet climate and whether sugar, oil and eggs are added to flour. The temperature of mixed water should be determined according to the season and climate change. Generally, it is hot water in winter, cold water in summer and warm water in spring and autumn.

Experience and skills of dough making

1. bulking refers to the process of making dough fully propagate and generate gas under the condition of constant temperature and humidity, so that dough expands. When yeast converts starch into sugar and consumes it in the aerobic environment inside the dough, it will release carbon dioxide gas. At this time, the volume of dough will expand and rise.

2. Yeast powder should be daubed with warm water, but remember that the temperature of yeast powder should not be too high, otherwise it is not conducive to the function of yeast powder.

3. Pour the prepared yeast powder into the flour at one time, then add a little warm water at a time and knead the flour slowly. Remember not to add too much water at a time, otherwise the dough can't be used.

4. Fermentation, this fermentation should be carried out twice. The first time, the dough should be put in the pot, and then the lid should be covered. After the dough is ready, take it out, soak all the bubbles in the dough, and then carry out the second fermentation.