There are two ways to stick dough to hands, one is to use dry flour, and the other is to apply oil to hands.

2. After pouring the water into the flour, stir it into balls with chopsticks. The dough made by chopsticks is wet and sticky. When kneading dough, first sprinkle some dry powder on the dough and let your hands touch the dough through the dry glutinous rice flour. When kneading the dough, the dry flour will gradually blend into the dough, and when the humidity of the dough drops, it will not stick to the hands.

Grease your hands to prevent flour from sticking to your hands. If you have added oil to the dough, you don't need to grease your hands. Don't put oil on your hands at first and in front of you. At the end of the dough, the flour has stuck to your hands, and then grease your hands. Oil will soak the fried dough sticks in your hands, and when you continue to mix dough, these fried dough sticks will fall off.

4. When kneading dough, the dough is wet, so knead it in the basin first. When the humidity of the dough drops, take it to the chopping board to prevent the dough from sticking everywhere. It is best to stir it with a water temperature of 25-35℃.

Extended data:

The principle of dough mixing: After adding water and additives to flour and stirring properly for a certain period of time, gliadin and gluten gradually absorb water and swell, and form a continuous film matrix, which is combined with each other to form a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, thus being further utilized by people.

Correct dough mixing method: you can't add enough water at a time when mixing dough. Pour flour into a basin or panel, dig a concave pool in the middle, slowly pour in water, and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly rubbed and stirred by hand, so that the flour becomes many small pieces, commonly known as "snowflake noodles". In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter.

Then sprinkle water on the "snowflake flour" and stir it by hand to make a massive dough, which is called "grape flour". At this time, the flour has not absorbed enough water, so it is hard. You can knead the dough into a ball, wipe off the batter stuck to the basin or panel, then dip some water in your hand, remove the flour from your hand and sprinkle it on the "grape noodles". You can knead the grape noodles into smooth noodles by hand. This dough mixing method is called "three-step water adding method", which can make the whole dough mixing process clean and tidy, and achieve the effect of "light face, light basin and light hands".

Sogou Encyclopedia: Mixing Noodles