How to make the dough:

1. 300g of flour (I used Kite brand special flour bought from the supermarket, which is suitable for making steamed buns, noodles and so on) was put into the mixing bowl

and 1/4 teaspoon of salt was added (the purpose of adding salt is to increase the gluten of the flour, so that the finished dough is more sinewy).

2. Use chopsticks to mix the salt with the flour while poking a small hole in the flour.

3. Pour in the cold water in small portions (the general ratio of flour to water is: flour: water == 2:1).

4. Use chopsticks to mix the flour and water well, stirring to form snowflake-like flakes.

5. Knead the snowflakes together with your hands and form a smooth dough (the dough should be moderately soft, not too hard, too hard, it will be hard to wash the noodles

).

6. Put the kneaded dough into a plastic bag, tie the pocket tightly, and put it into the freezer for 1 hour (the longer you put it in the freezer, the stronger the dough will be).

The process of washing the dough (the process of washing the dough is usually done 3 to 4 times):

1. Put the molten dough in a basin and knead the dough a few more times with your hands (when the dough is molten in the refrigerator, it will be stiff when exposed to the cold air, so kneading can restore the elasticity of the

dough).

2. After kneading the dough, pour about 250 milliliters of cold water into the basin.

3. Start kneading the dough with your hands, knead the dough, just keep torturing the dough with your hands, this process is washing the dough.

4. As the kneading process increases, the gluten of the flour gradually dissipates, and the water in the basin turns into white, thick noodle water.

5. When you pick up the dough with your hands and see that it starts to become loose, the last thing to form from such a dough is gluten.

6. Prepare a large, clean bowl without water or oil.

7. Pick up the basin with your hands, tilt the basin a little, and pour the water from the first wash of batter into the large basin.

8. At this point the basin is left with the first wash of gluten, and about 250 ml of cold, clear water is poured into the basin.

9. Start kneading the dough again with your hands, kneading it and torturing it with your hands constantly.

10. When the water in the basin turns white again, use your hands to lift up the dough and feel it getting looser and looser.

11. Pour the second wash of batter water into a large pot and mix it with the first.

12. The basin is left with the second wash of gluten, and about 250 ml of cold, clear water is poured into the basin.

13. Start kneading the dough again with your hands, pinching it and torturing it with your hands constantly.

14. The water in the basin turns white again, but the color is not as white as it was the first two times. Pour the batter water into a large basin and mix it with the first two times, and then squeeze the dough vigorously with your hands to make it glutenous again.

15. The basin is left with the third washed gluten, and about 250 milliliters of cold water is poured into the basin.

16. Start kneading the dough again with your hands, pinching it and torturing it with your hands constantly.

17. On the fourth time, the water in the basin will be lighter in color, so pour the batter water into the large basin and mix it with the first three times, and then the dough will be ready to be washed. When you pick up the dough with your hands, it's very elastic.

18. Squeeze one end of the dough with your hand and let it fall down without breaking.

The process of settling the batter:

1. Prepare another large basin that is clean and free of water and oil, and pour the batter water from the first large basin at an angle into a colander to strain it.

2. The batter water flows into the other basin along with the slits in the colander, leaving behind in the colander the small pieces of dough that remain in the batter water (in the process of kneading the dough,

the gluten of the dough loosens and coalesces from cohesion, and with the constant kneading, it's inevitable that there will be gluten that will be incorporated into the batter, so make sure to strained

the batter).

3. Strained batter water, a whole pot.

4. Put the batter water in the freezer and let it sit overnight.

5. Smoothly remove the basin from the refrigerator the next morning, and the starch in the water will settle to the bottom of the basin, with clear water on top.

Washing the pouring of clear and mixing pulp:

1. Prepare another large basin, from the refrigerator out of the basin tilted to pour the top of the water in the prepared basin (pouring of clear, the basin should be appropriate to leave a little bit of water, that is, when the basin will be put on the flat, you can see a little bit of clear water present, if you pour all the water, the back of the mixing of the starch quality is too thick, making good The pasta will not be strong enough, so it will be easy to break, and the texture will be sticky)

2. What is left in the original basin is the white starch that sinks to the bottom of the basin.

3. Use a spatula to pick up the starch from the bottom of the pot (the starch is very adhesive, and when it settles to the bottom of the pot, it will come into close contact with the bottom of the pot

and adsorb to the bottom of the pot, so you will feel the effort to pick it up).

4. Use a spatula to stir the starch well so that it is uniform and becomes starch paste, and pick up the starch paste with a spatula to make it runny.

The steaming process of the noodle skin:

1. Put a suitable amount of water into the pot and boil it over high heat until the water comes to a rolling boil.

2. Prepare a suitable sized plate (I used a pizza pan), brush a thin layer of cooking oil on it (the purpose of brushing cooking oil is for the starch paste not to

stick to the bottom of the pot).

3. Use a spoon to scoop up the right amount of starch paste, place it on the pizza pan, and rotate the pan by holding the edge of the pan with your hand so that the starch paste spreads evenly on the pan (the amount of starch paste

depends on your personal preference; if you like a thicker crust, put in a little bit more starch paste but not too much, as too thick a crust doesn't taste good; if you like a thinner crust, put in a little bit less starch paste).

4. pot of water boiling, support the steaming rack, put the pizza plate on the steaming rack (be sure to wait until the pot of water when rolling, and then put into the plate with starch paste

subs, so that the starch paste meets the heat, it will quickly condense into a transparent form; if the cold water into the water, with the temperature of the water, produce a lot of water vapor at the same time

when, the starch paste will absorb the water vapor produced by the pasting, which affects the effect of steaming, and the starch paste will be absorbed. (This will affect the effect of steaming, not conducive to forming).

5. Cover the pot and steam over high heat.

6. As the temperature increases, through the glass lid, you can see the original white starch gradually become less, but like a transparent transformation.

7. When all the starch becomes transparent, a lot of big bubbles will appear on the surface.

8. If you heat the pan further, the bubbles will gradually become smaller or the lid will be exposed to a gap, and the large bubbles will disappear immediately.

9. In this way, the crust is steamed, and the whole process takes about 3 to 5 minutes.