No need.

Yeast flour is not needed to put lye, mainly because the lye will affect the toughness of the dough, but also lead to the deterioration of the dough's hair, so the hair of the dough, you should pay attention to the ratio of yeast to flour. Yeast is a kind of active fungi, in the pasta can use warm water and noodles, is conducive to the increase in the activity of the yeast, and we should pay attention to the time of the dough to wake up, so that the dough becomes more active.

Note:

Summer weather is hotter, the time of the dough is about 50 minutes to 1 hour or so, winter is a little slower, we can put the dough in a pot of warm water for fermentation, which can promote the speed of the dough. The dough should rise until it doubles in size and has a rich honeycomb tissue inside, and when you press it with your hand, it will not retract or spring back, this time it is ready.

Developed surface must be kneaded exhaust, good shape and then the second molasses, and then in the pot of steam, that is cold water on the pot or hot water on the pot of steam? Buns cold water on the pot steaming, although the process is slower than hot water steaming, but buns in cold water slowly warming process, it continues to second molasses, if the second molasses is not molasses, and then direct hot water on the pot, it is very easy to scald the yeast to death.

This leads to the steamed buns taste dead, not fluffy and soft, so it is recommended that you steam ordinary steamed buns or cold water on the pot, then steamed buns taste better.