Steps for venting dough:
1. Prepare a proper amount of flour and clear water, pour the flour on the chopping board, and dig a small hole in the middle, as shown in the following figure.
2. Pour in the right amount of water, not too much at a time, as shown below.
3. Knead the flour into a floccule by hand, then dig a hole in the middle, and then continue to pour in the right amount of water, as shown in the figure below.
4. Then knead the flour into grapes by hand, and add a proper amount of water for the third time, as shown below.
5. Knead the dough with the strength of one hand and palm, and knead the dough into a shape, as shown in the figure below.
6. Knead the dough and continue to knead it with both hands until it grows into a strip, as shown in the figure below.
7. Fold the long dough and knead it with your hands as you did just now, as shown below.
8. Keep the kneaded dough with plastic wrap and let it stand for 5- 10 minutes, as shown in the figure below.
Extended data:
Tips for making dough:
1, the water temperature of the dough should be controlled.
Mix the dough with warm water. The temperature is between 28 and 30 degrees. But many friends have no food at home. What should I do with a thermometer? Feel it with your hands I don't know. Just make your hands feel hot. Special note: measure the water temperature with the back of your hand. Even in summer, warm water is recommended. Of course, cold water can also be used. I just hope that the dough making process is as short as possible, which can save time.
2. The ratio of flour channel to water should be appropriate.
The ratio of flour to water is very important to dough. Many friends always say that it can't rise, maybe the dough is too hard. With less water and more noodles, the dough is hard, which is suitable for making handmade noodles. If there is more water and less flour, the dough will be soft when stepped on, and the finished product will taste poor.
3. The dough should be smooth.
After the flour is mixed with yeast and clear water, it is necessary to fully knead the flour and try to fully combine the flour with clear water. The intuitive image of dough mixing is that the dough surface is smooth and moist. Too little water can't be rubbed, too much water will get on your hands.
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