2. After saccharifying the yeast with warm water, let it stand for ten minutes. The principle of choosing warm water is not to burn your hands. After adjusting the water temperature, add yeast and sugar. Remember, the temperature of water is very important. If it is too high, the yeast will be burned to death, and it will not be made. If it is too low, the yeast cannot be activated to achieve the purpose of fermentation.
3. Pour the flour and milk powder into the melted yeast. If you don't use a toaster, you need to add it and stir it with chopsticks. Then knead the dough repeatedly by hand, according to the principle of three lights. What is "three lights" means "face lights, hand lights and basin lights".
4. After kneading the dough, cover it with a wet cloth or plastic wrap and let it stand in a relatively warm place. Remember that the kneaded dough needs to be kept in a warm and humid place. If it is winter, it is recommended to put it in a sunny place. However, remember not to be in direct sunlight to prevent the dough from cracking.
5. When the dough swells to twice the size, it can be seen that it is obviously full of bubbles and dimples when it is torn by hand, and the dough is basically completed.
6. Sprinkle dry flour on the panel, take out the fermented dough and knead it hard until the dough surface is smooth. The process of kneading dough won't be long, but it also needs patience. The softer the dough is kneaded, the easier it is to wrap the back. How to judge the softness of dough? You can touch the earlobe. Almost this kind of feel is ok! See if the fermented dough has been kneaded. In addition to the feel, there is another thing to pay attention to, that is, cut it to see if there are bubbles inside.