Once the dough has been rested enough, Yin Hongbin puts it back on the workbench, crosses his hands, and uses his fists to knead it outward, smoothing out the surface of the dough.
He sprinkles one-third of the Peng Hui water on top.
Then he folds the dough, continues to use the base of his thumb to push forward, forming dough pieces, allowing the Peng Hui water to be better absorbed.
He kneads the dough pieces back into a smooth dough and repeats the steps of sprinkling water, folding, pushing out, and kneading into dough twice, fully incorporating the Peng Hui water into the dough, thus completing the dough preparation and resting process.
After adding the Peng Hui water, the dough becomes soft and smooth.
"Next, we can start forming the noodle strips."
Peng Hui water makes the dough soft and elastic, but it has a shelf life, so adding Peng Hui water as you go is better.
