What’s the additive formula that makes the dough mold not crack, shrink, or mildew?

My recipe is 1 kilograms of flour, 2 taels of glutinous rice flour, add water and mix well. After cooking, add half a tael of salt while kneading the noodles, and an appropriate amount of glycerin before kneading the noodles. This time I will add benzophenol, so be sure to wear rubber gloves! Poisonous. You can also use penic acid, salicylic acid, etc. instead, but it is not as good as benzophenol. If you have better ones, please share them. For paint, I used advertising colors. This recipe can last for three to five years! When making dough sculptures, kneading the dough is one of the keys. Kneading dough for making dough molds is different from making pastries. The former needs to consider the plasticity and antiseptic properties of the dough. Many people encounter problems when making dough sculptures, such as the dough being difficult to shape and the work easily drying out and cracking. The main reason is probably that the makers have not fully mastered the know-how of dough shaping and mixing. Since there are many schools of dough sculpting, the recipes and techniques for kneading the dough are different. Even within the same school, the recipe and technique of kneading noodles will differ due to seasonal changes and different works. The recipe for making noodles in winter is: 1500g refined flour, 1000g glutinous rice flour, 200g refined salt, 100g preservatives, and 250g sesame oil. The making method is to put flour, glutinous rice flour, refined salt and preservatives in a basin and mix well, then slowly pour in boiling water and stir with chopsticks, and then knead the dough repeatedly until it achieves the "three light" effect.