1. The reason why the dough sticks together is because the dough has too much moisture, is fermented prematurely, or has not yet formed a strong gluten structure inside, which is unable to support the entire dough. You can reduce the amount of water and avoid adding water to other ingredients. Use high-quality mature high-gluten flour, or add appropriate salt.

2. The chef machine is a multi-functional kitchen appliance mainly used in the field of Chinese and Western pastries that can knead dough, beat eggs, and stir. The belt drives the gear to transmit the stirring force.