1. Use chopsticks to mix all the ingredients into a fluffy consistency. (You need to scrape off the flour on the edge of the basin as well)

2. Gather the dough into a ball with your hands. (If the dough is too dry and there is a lot of dry flour in the basin, you can add water as appropriate at this time)

3. Gather all the noodles in the basin and form a ball. (There is no excess dry powder in the basin)

4. How the dough looks after kneading for 5 minutes. (Close the lid and let it rest for 5 minutes)

5. Let the dough rest for 5 minutes and then knead it for another minute. (Because the dough felt a little dry, I added a little water)

6. Add water to the dough and continue kneading it for 3 minutes. (Depending on the condition of the dough, I usually knead it for another 5-10 minutes)

In addition to kneading the dough, I also have to throw it around, making the kitchen ping pong.

As I gained more experience in kneading dough, and learned from other people’s experiences, I gradually formed the current kneading technique: use wrist strength to repeat two actions: push forward (picture 1 below) and fold the dough (picture 2 below).

It usually takes about 15-20 minutes to knead the dough until it is smooth.

After each folding and pushing action is completed, turn the dough 90 degrees and repeat these two actions