Grease your hands to prevent flour from sticking to your hands. If you have oiled the dough, you don't need to grease your hands. First, don't get your hands dirty. When the dough is almost ready, your hands are covered with flour and then oiled. Oil will soak the dough that sticks to your hands, and when you continue to stir the dough, it will stick off. After adding water to the flour, stir it into balls with chopsticks. Chopsticks dough is wet and sticky. Before mixing the dough, sprinkle some dry flour on the dough and let your hands touch the dough through the dry glutinous rice flour.

In the process of dough mixing, dry flour will gradually blend into the dough, and when the moisture of the dough drops, it will not stick to the hands. Pour the flour into the basin or put it on the panel. Dig an empty pool in the middle. Slowly pour in water and stir slowly with chopsticks. When the water is absorbed by the flour, it is repeatedly kneaded and stirred to make the flour into many small pieces. At this time, the flour has not absorbed enough water, so it is hard. You can pull the dough into pieces and forcibly wipe off the batter stuck to the basin or panel. If you have greased the dough, you don't need to grease your hands.

First, don't get your hands dirty. Wait until the dough is basically done and the hands are covered with flour before oiling. Oil will soak the dough that sticks to your hands, and when you continue to stir the dough, it will stick off. Glutinous rice flour is divided into refined glutinous rice flour and cooked glutinous rice flour. Different flour and flour mixing methods are slightly different. Similarly, when kneading dough, the dough has high water content, so it should be kneaded in a basin first. After the moisture of the dough drops, take it to the chopping block so that it won't stick everywhere.

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