1, put the frozen dough into a fresh-keeping bag and put the two fresh-keeping bags together. The purpose of this is that the fresh-keeping bag is relatively thin, for fear that a layer of fresh-keeping bag is broken, water will flow into the fresh-keeping bag, and the dough will not be used.

2. Fill a large bowl or Bai Gang basin with 800 to 1000 ml of warm water.

3. Put the fresh-keeping bag filled with frozen dough into the basin and change the warm water every 5 minutes, and the dough will melt soon.

Be careful not to put the mouth of the fresh-keeping bag into the water to prevent water from entering.