Remember: “Deal with the dough quickly, and never dry it up.”
1. Sieve the buckwheat flour into the wooden bowl.
2. Sieve the thickener over the sieved buckwheat flour.
3. Mix them together in the wooden bowl. Mix well, again and again.
Point: If the two kinds of flour are not mixed well enough, it will be difficult to get them fit with water.
4. Pour 60% of water. Try to draw circles with water in the wooden bowl.
5. Rub water and flour gently with your palms.
6. Pour the rest of water carefully.
7. Rub the dough scatteringly with your palms, and feel getting it wet a little bit.
8. Rub and mix them together well enough. The dough will become evenly graniform.
Point: Deal with it quickly, and never dry it up!!
9. Put the graniform together little by little.
10. Use your palms and push the dough again and again.
11. Put your sums on the center of the dough and push your sums into the dough.
12. Hold the dough with your palms. Using the skirt of the bowl, roll the dough around in the bowl. At that time, try to make a belly button between the palm ends. At another end, try to make it like a bell tent.
13. Put the belly button up in the bowl. Push the button with your palms, and make the face of the dough even and horizontal on the cooking board. Turn over and make both faces even and horizontal.
14. Sprinkle the white buckwheat flour on the spacious board. Put the lump of the dough on the board, and evenly spread the dough like a circle with the palms.
15. Spread the dough like a circle with a cooking roller little by little. Make it even and horizontal little by little. Do not try to make it thin at a burst.
16. To spread the dough like a square, furl the dough around the pole, and roll the pole forward. furl the dough again and turn the dough about at 90 degrees. Repeat the above process.
17. To make certain space on the board, roll the half of the dough.
18. Spread the rest of the half dough, and make it thin and even enough. Roll the thinner side of the dough, and turn it about at 180 degrees.
19. Spread the rest of the dough. Then make it thinner and even enough. Deal with it quickly, and never dry it up.
20. Sprinkle the white buckwheat flour enough, and fold the dough carefully to adjust the length of your cutlery.
21. Put the adjusting board on the folded dough, and evenly cut it fine and thin. Please relax and cut it rhythmically.
Again, deal with it quickly, and never dry it up.