Sticking hands is due to incomplete fermentation or too much water. You can choose to stick a little dry flour, but not too much flour, otherwise it will affect the quality of dough. The correct approach is as follows:

First, it is best to use warm water to make noodles.

Second, you should use the strength of your wrist to knead the dough, and you should change your head repeatedly. Generally, it takes more than 10 to 15 minutes. The finer the dough is kneaded, the smoother the steamed bread will be.

Third, the second fermentation generally takes 15 to 20 minutes.

Fourth, don't boil the pot immediately after steaming, and keep it stuffy for 2 or 3 minutes. Open the lid.