Basic kneading and proofing

Overview

Many of the snacks I make require dough making. Here I will introduce the specific instructions for making dough.

Add white sugar, salt and yeast to an appropriate amount of warm water (as long as your hands don't feel cold), stir evenly, and slowly add it to the flour, stirring while adding,
If not enough, add appropriate amount of warm water,
Until there is no dry powder. (If it is too thin, you need to add flour as soon as possible. Otherwise, adding flour later will not only make it difficult to knead, but also a little sticky when made.) Knead it into a smooth dough with your hands. (Do not knead too much to prevent excessive formation of gluten and affect the taste of the pastry.) Ferment in the oven at about 38 degrees for one hour. (Put half a cup of water in the oven during fermentation to increase humidity and create better fermentation conditions)
The dough after proofing will be 2-2.5 times its original size,
When you pull it up with your hands, you can see the obvious honeycomb structure,
Take it out and squeeze out all the air inside, then you can make various snacks,