2. Generally, the fermentation can be completed after 3 hours in autumn. When the surface energy of flour can obviously see the raised holes, the dough block has been raised, indicating that the flour has been fermented.
3. Take the noodles out of the basin and put them on the panel. Start folding the noodles, fold the noodles on the counter, and dry flour is below.
4. Chop the finished noodles. When chopping, the knife should be sharp, so that the big steamed buns will look good.
5. First add some water to the pot, heat it with high fire, and put the chopped noodles in the pot as neatly as possible, which will save more space.
6. After all the cut steamed buns are put into the pot, cover the pot and keep heating. Generally, it takes 25-30 minutes to cook from now on.