If you simply knead the dough with a bread machine and it takes 30-60 minutes for the film to come out, you can master the method quickly, about 20 minutes. I heard that Electrolux's is good, but it's a little expensive. Dongling, a Volkswagen brand, is ok.

However, if the chef kneades the dough by machine, it is ideal to control the water content between 68% and 70%-this is my personal experience.

Dough with low water content will also feel solid and a little hard;

The higher the water content, according to the water absorption of flour, some will be soft, while others may stick to their hands;

Therefore, it is important to find a suitable water content in order to get a good film-forming effect.

The time of kneading into film is related to proficiency. When inspecting, cut a small piece with a knife and slowly pull it open. Qifeng will collapse if it doesn't buckle backwards.