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Kneading is a process of adding water and flour to create a dish that you'd like to make.
Honestly, mixing itself won't really get it done. Kneading involves a perfect mix of water and flour, followed by some kneading to the point where the flour isn't a flour anymore, but a solid, sticky dough.
The characteristics of kneading can change depending on what you're trying to make. If you're trying to make noodles or bread, you'll need a dough that is very elastic and sticky, and if you're making a cake or a fry batter, the dough will definitely have to be soft.
How do I make a dough?
Like I said in the beginning, in order to make one, you'll need flour and water. Pour some water and flour into a pot, and make sure the flour is evenly wet with water, so it gets sticky. Once it gets sticky, you'll start kneading to make a big ball of sticky stuff aka dough. If you can come up with different portions of flour and water for different dishes, that'll in turn be that much better.
How can I knead well?
A good dough is evenly distributed to the point where the flour is not powdery inside. It's also evenly elastic, as opposed to too sticky or too bland. In order to make a perfect dough like that, the ratio of water and flour is important, but so is the ratio of other ingredients. First and foremost, however, the key to a good dough is patience and carefulness.
First, pour flour into the pot. Then, pour just the right amount of water into the pot. Make sure not to put in too much, for the flour will get too gooey. It's better if the water is warm. When this happens, there will be layers of flour where one will be fully wet. Please listen carefully here. You're NOT massaging the flour to make a dough; be gentle and cover all spots to make sure the water is evenly distributed. You'll have to softly stir it until it's ready, then you can massage it. This will make making the dough that much easier. If you want to make the dough more elastic, then put it in a sack where it's damp inside.
A good dough and a good chef
This completes the kneading lesson. Just like any other dish, it's important that you visualize exactly how each ingredient will be used en route to the final dish.
This doesn't mean machine-made dishes are bad, nor that spontaneously-created dishes are bad, either.
It's the chef's duty to remember every step of cooking, taste it, and alter the steps to ensure the best possible food can not only be made, but duplicated.
In this process, if you do not know how to make a basic, non-decorated version of the dish, then you won't have learned much in the end, and in turn, will slow your progress towards becoming an excellent chef.