1. Ingredients: 5 kg of flour (2 kg of water) and 30 g of alkaline flour. Yeast flour is 350g in summer, 750g in winter and 500g in spring and autumn.

2. Grasp the water temperature according to the season, knead it into a dead dough, put it on the desk with wooden poles, press it evenly on the plate, then cut it into two pieces, add yeast and alkaline water to knead and press it, depending on the surface hardness. If the surface is soft, you can add some dry dough until the surface is smooth and flat. When the yeast surface is even, cover it with warm cloth.

3. Divide the dough into pieces weighing about 600g each, roll them into round cakes with a diameter of about 22cm and a thickness of 3cm, and turn them over frequently, commonly known as "three turns to six turns", so that they are baked evenly, with a slightly bulging skin color and chrysanthemum-like burrs around them.