Choosing fresh, high-quality ingredients is the key to making delicious pastries. The flour should be medium gluten flour or high gluten flour to ensure the elasticity and toughness of the dough. Knead the flour thoroughly to make the flour and water fully combined. At the same time, pay attention to control the water temperature and water quantity to avoid too dry or too wet dough. The temperature and humidity should be controlled during fermentation to avoid over - or under-fermentation of the dough. Overleavened dough tastes sour and collapses easily. Underleavened dough has a stiff texture and does not expand easily. When forming, it is necessary to skillfully and gently to avoid damaging the tendon structure of the dough. At the same time, pay attention to the wrapping and sealing of the filling to prevent the leakage of the filling.