The dough for making cakes is good and moderate in hardness. Too soft and too hard to roll easily. First, knead the dough into a circle, knead it in the thick part of the palm with one hand, and turn it over while kneading. After kneading, put the unsmooth side down. Rub the second and third. Knead a few times before rolling, and the first one will wake up, so it's easy to roll; The newly kneaded tendon is too tough to roll.

Roll slowly at first, and turn the cake over one by one, so that the out-of-round place is right in front, and the out-of-round place is right in front. Don't roll into the middle every time. After the last cake is formed, roll it in the middle a few times to make it less thick.

Sprinkle some dry flour on the cake, roll it with a rolling pin and gently roll it twice. Turn around and spread the flour, then sprinkle it with dry flour and roll it gently. Repeat it several times. If something is not round, roll it twice to correct it.

Method for fermenting dough:

Sift the flour and dig a small hole in the middle. Put yeast and salt on both sides of the pit, slowly add water to the pit and leave some water to adjust the hardness of the dough.

Stir the yeast with your fingers first, then stir the salt evenly, and then stir everything well.

3. Knead, scrape and mix the dough, knead the dough by hand and beat the dough hard on the operating table. When beating, fold the dough in half and knead it into the air from time to time. Rotate the dough by 90 degrees and repeat the above steps. When the dough is shiny, kneading it into a ball can help the dough ferment more evenly.

4. Put the dough into the basin, cover it with plastic wrap and ferment at room temperature. It will take at least 4 hours. If you need to ferment 15~ 18 hours, please put the dough in the refrigerator after 1~2 hours.

5. Poke the hole with your finger to check whether the fermentation is complete.