In fact, the whole reunion is very simple. One thing you need to pay attention to is that your palm should be pressed against the dough, and your thumb and little finger should control the edge contraction of the dough. Feel the dough rolling in the palm of your hand, and then you can slowly round it, with moderate strength, not too light or too heavy.

In addition, the moisture content of dough directly affects your kneading. If it is too dry, the dough is too difficult to knead; if it is too thin, it is difficult to shape. Pay attention to these points, you can look at om.ick, which will give you more help.