1. First take half of the flour, pour it into boiling water several times, and keep stirring with chopsticks until all the flour is ear-shaped.
2. Then pour in the other half of the flour, add cold water and keep stirring. Then pull all the noodles aside.
3. Pull the big dough block above to the open space, and add water to the dry flour below to continue stirring.
4. Wipe the surface on the basin while stirring. Finally, it will be ok to reach this level. If everyone mixes cold water dough, it will be ok to finally get to this state.
5, the following is physical activity, a few times, that's all. This level of dough is most suitable for making handmade noodles (meaning both soft and hard, and the dough must be stirred with pure cold water), which will be very strong. For pancakes, jiaozi needs water.
6. Add a little water to the dough, press it repeatedly with your fist, and then put the water in. Add some more water, press it and rub it. In this way, the water quantity can be accurately controlled and the ideal effect can be achieved. The dough kneaded in this way is more flexible and firm, and the effect is better.
7. Knead until the surface is smooth and the hands are pinched, which is easy to deform and does not stick to the hands. If the pancakes can be softer.
8. Then cover the dough with a wringing wet cloth, that is, let the dough relax. The exact time doesn't matter, as long as the effect is achieved. After relaxing, rub it for a while, and the surface will be more gluten-free.