The ratio of flour to water is generally 2:1, that is, about 240g of water is added for every 500g of flour.

The amount of dough draft varies depending on the purpose. Taking Qiwu flour or Fuqiang flour as an example, for every 500 grams of flour, the dough for rolling noodles should have a draft of 180-200 ml, the dough for making dumplings should have a draft of 200-210 ml, and the fermented noodles for making buns should have a draft of 225-250 ml. The first step Add 60%-70% water, add 20% water in the second step, and finally add enough. As long as the dough is kneaded in this way, the "three lights" can be achieved.

The method of kneading the dough is to put the flour into a basin, first add 3/4 of the total amount of water, mix the flour into dough, knead it into a dough, and then dip your hands into the remaining 1/4 of the water. Knead the dough repeatedly with water, and add all the water into the dough. When the dough reaches the "three lights" (surface light, hand light, and basin light), put it in a basin to rest for more than 30 minutes.

Extended information:

Correct dough mixing method: Do not add enough water at one time when kneading dough. Pour the flour into the basin or on the board, make a depression in the middle, slowly pour the water in, and stir slowly with chopsticks. When the water is absorbed by the flour, knead the dough repeatedly with your hands until the flour becomes many small dough pieces, commonly known as "snowflake noodles".

In this way, the flour will not flow everywhere because it has no time to absorb, nor will it be sticky and the batter will be all over your hands. Then sprinkle water on the "snowflake noodles" and stir it with your hands to turn it into small lump-like dough, which is called "grape noodles".

At this time, the flour has not absorbed enough water and is relatively hard. You can cut the dough into pieces, wipe off the sticky batter on the basin or panel, and then dip your hands in some water to wash off the flour on your hands. On the "grape dough", you can use your hands to knead the grape dough into a smooth dough. This dough-making method is called the "three-step water-adding method", which can make the entire dough-making process clean and neat, and achieve the effect of "dough light, basin light, and hand light".

Reference materials:

Noodles-Baidu Encyclopedia