1. Mix all other materials except yeast powder. Don't pour all the water at once. Leave 10 to 20g. During the kneading process, the flour will absorb water and dry, and then slowly add it.

2. Put the kneaded dough into an oiled basin, compare when the dough is twice or 2 or 5 times larger, and ferment for about 1.5 hours.

3. After the first fermentation, uncover the plastic wrap, press the dough with your fist and let the air out. Then take out the dough and knead it on the chopping board for a few times, and then let it stand for about 15 minutes to relax the dough and let the yeast exert its strength again.

4. After the dough is fermented for the second time, you need to vent it with your fist, put it on the chopping board and knead it for a few times, then let it stand for about 15 minutes to relax the dough. If you don't let the dough relax and lick the cake directly, the cake won't shrink too much.