Step 1: put a proper amount of warm water in the bowl, sprinkle yeast or baking powder on the water surface, and then stir with chopsticks to completely dissolve the yeast or baking powder in the water.
Step 2: Pour the flour into the basin, and then pour the melted yeast water into the flour.
Step 3: If there is not enough water, try to add a certain amount of clear water several times and stir with chopsticks to make the flour flocculent.
Step 4: Stick a little flour on your hand, turn it from bottom to top, and rub it hard while flanging. Knead for a while, so that the dough will be more tough.
Step 5: Knead the dough into smooth dough, cover the uncovered dough with plastic wrap and set it aside until the flour is fully fermented. This process usually takes about three hours, and if it is summer, the time is shortened by half.
Step 6: After the dough is proofed, sprinkle some dry flour on the mat first.
Step 7: Put the dough on the backing plate and continue to knead until the dough surface is smooth and elastic and the dough is completely cooked.