0. Preparation materials are generally 100 grams of flour with 20-30 grams of cornstarch (I heard that there are also used to 50g, cornstarch gluten, but dry fast, dry will be cracked, here to adjust their own), is the starch. (The amount here can be made more than a few times according to the ingredients bought into the mix; cornstarch and tai bai powder has a small difference, but not much.)
1. 100 grams of clarified flour mixed with 10 grams of cornstarch (20 grams or 10 grams of the rest to spare).
2. Mix the noodles, this is the key to success or failure. Make sure you use boiling water! Boiling water! Boiling water! (Important thing to say three times!) Do not say it will be hot ah! With a spoon chopsticks pig's trotters can also be ah, never use your hands ah ...... side of the addition of water while mixing, water should not be more, to the dough no dry powder on it (here the dough looks more ugly, never because it is not white, uniform dough on the crazy addition of water ......). Make sure you do it all at once, hydration will fail.
3. Take something to cover the kneading container for 5 minutes and take it out. Put a layer of cornstarch on the board and start kneading, adding the rest of the starch in several batches.
If you are afraid of getting your hands dirty, rub a layer of cornstarch on your hands.
4. Add a small spoonful! A small spoonful! A small spoonful! Oil will be fine. (animal oil and vegetable oil can be) Knead until smooth and non-stick hands, throw aside and let stand for 30 minutes.
So far the production of the dough is complete, a few more times to make the recipe is good, not difficult.
If you want to roll out the dough, make sure it's slightly thicker in the center and thinner around the sides (depending on how you fold it and how many folds you have). When steaming, you can use steamer paper or a thin layer of oil on the steamer drawer.