Materials: glutinous rice flour, warm water, salad oil

Practice

1, glutinous rice flour a little bit of warm water (this is to prevent newcomers to the water to too much at a time, and slowly add water to knead out of the dough is better,), and into a soft dough. Knead to the back and add a little bit of salad oil to the dough to collect a little, so that neither sticky hands, the dough is also smooth, the basin is also very clean. But don't put too much salad oil, just a little bit.

2. Knead the dough and let it relax. The first thing you need to do is to make sure that you have the right amount of water. You need to mix it while it's still hot, and do what you need to do quickly. It's easy to fall apart when the temperature is gone. Otherwise, half cooked and half raw noodles and. It's a technical skill to make it soft and supple.

The dough made from glutinous rice flour is not tough, and will separate when you break it gently. You can knead a small ball of glutinous rice flour first, then put it into boiling water to cook, then add this ball to the remaining glutinous rice flour with water and knead it into a ball, so it will not be so easy to crack.

Tips

1, and glutinous rice flour, remember to add warm water, flour and water ratio is 5:4;

2, after kneading the dough is still not soft enough, so this trick is very critical, to take a 40 grams of the dose into the water and cook and the original dough and knead a little bit again, the beginning you find it difficult to knead and kneading, but the more you knead, you will find the dough more and more soft. You will find that the dough is getting softer and more elastic, because the cooked glutinous rice will become very sticky, it is like a binder, the whole dough becomes very soft cotton;