Of course. Practice: 1. Pour the high-gluten flour into the basin, as well as the salt and yeast. Pay attention to the salt and yeast on both sides, or the salt will kill the yeast. Pour in olive oil and 240ml cold water. Adding cold water and flour can make yeast grow slowly and make bread taste better.

2. Then start kneading the dough and gradually add the remaining water, which may not be used up. Try to have hands to finish it. Knead the dough like this. Put some oil on the chopping board and transfer the dough to the chopping board.

3. Then continue to knead the dough and pull it back and forth to make it stiff. Continue to knead the dough, pull the dough back and forth, and knead for 5- 10 minutes to make the dough smooth.

4. Put the dough into the basin and cover it with plastic wrap for fermentation. It takes about 2 hours to ferment to double the size. Take out the dough and flatten it with the palm of your hand to vent. The dough became a rectangle.

5. dough forming: then roll the dough up from top to bottom, rotate the dough by 90 degrees, and roll out the dough. Fold the left and right sides of the dough in half towards the middle. Press it with your knuckles and roll it up from top to bottom, which is the shape of bloomers.