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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 ...
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