1. Quick dough making skills. 500 grams of flour, 300 grams of warm water, 50 grams of vinegar. Pour the water-vinegar mixture into the noodles and mix well, wait for 10 minutes. In winter, place the basin next to the fire or on a radiator in a high temperature place.

2. Yeast baking techniques. 500 grams of flour, 5-10 grams of yeast. First dissolve the yeast in warm water, then add flour and mix well, then place it in a warm place until the dough expands and a honeycomb shape appears inside.

3. Fermentation time. If the dough is rich and soft, and the temperature is high, the fermentation will be fast and the time will be short; if the dough is less and hard, the temperature will be low, and the fermentation will be slow and the time will be long. Add quilts to keep warm in winter.

4. Identify the fermentation degree of the dough. Press the dough with your hands, it is strong and elastic; touch it with your hands, it will be soft and smooth; tap it hard, it will make a bang bang sound; cut the dough, it will have many holes, it will be fragrant, and the dough will rise just right.

5. The fermented dough is over-fermented, has poor gluten content, and has a sour taste. The steamed buns do not taste good. You should add alkali or flour before mixing. At this time, beat an egg into the dough and mix well. , can remove the sour taste, and make the steamed buns crispy and delicious.

6. Too much alkali is added to the steamed buns, which makes them yellow in color, astringent, hard, and unpalatable. At this time, in the pot steaming the steamed buns. Add 15 grams of vinegar, return the steamed buns to the pot and steam for another 10 minutes until the yellow color disappears.