Rough taste means that the flour is not alive, there is no gluten, and the pores inside are uneven. The gluten fiber that flour should have is not molded. Jiaozi powder can be used flexibly. It is best to mix bread flour and special flour at the ratio of 8: 1. Yeast should use special high gluten yeast. Pay attention to the temperature change when beating flour. The dough temperature is controlled at about 20 degrees, and the taste is closely related to the quality of flour. I hope I can help you.