Adding water and additives to flour, after a certain period of moderate stirring, gluten and glutenin slowly absorb water and swell, adhere to each other, form a continuous film-like cultivation substrate, cross-fuse with each other, and produce a three-dimensional water gluten network structure with certain elasticity, extensibility, stickiness and extensibility, which is further used by everyone.
The main reason for touching hands and kneading dough: the water temperature is high, so it is necessary to lower the water temperature when kneading dough for the second time. If the quality of flour is poor or deteriorated, you should choose good quality flour. The dough mixing method is wrong, and it is not easy to get the dough after it is formed. There is plenty of water, and a small amount of water should be added to many meals when mixing noodles. Putting a layer of oil on the basin of dough mixing can also alleviate the phenomenon of sticky hands.
Sprinkle flour into the basin and spread out your hands. Slowly add water to the basin in the opposite direction (or clockwise) with your right hand. Don't pour too much water at a time, because the noodles are too soft and will stick to the basin. Stir with a pair of chopsticks in your left hand (don't use your hands yet), and mix flour and water into a floccule. When mixing, you must dig a hole in the dry flour, so that the water can be poured into the room as much as possible, and it is best not to stick to the basin. Until the wooden chopsticks can't stir, knead all the flocs together with both hands to make dough. Where there are noodles, you must knead them with a little water until each dough is kneaded together to produce a smoother dough, so that the kneaded dough will not stick to your hands or pots. Leave the kneaded dough in the basin, cover it tightly with plastic wrap or damp cage cloth (to avoid water loss and dry skin), and simmer for 30-60 minutes. When the dough is ready, take it out, sprinkle some flour on the chopping board and knead it until it is smooth.
When draining, you should put a little bit into it, instead of adding a lot at once. When discharging water, you should first stir in one direction with chopsticks, while stirring, drain water a little bit and add water to the dry flour area. Don't stick to chopsticks at the speed of water flow. Stir the flour into small pieces. Wipe the paste off the bowl chopsticks and take off the wooden chopsticks.