Make sure that yeast and sugar are evenly distributed when kneading dough.

First, you must wake up after kneading (covered with a wet cloth will not move, and time will naturally make starch, gluten and water better integrated)

Then knead the dough for the second time, slice the embryo, and insert the dough into shape. Put it in a steamer. Don't steam the dough in the steamer immediately before it is cooked. Put the dough in a warm and humid environment in winter, and never touch the cooked buns.

After steaming, it is found that some are full and round, and some are dry, indicating two possibilities. 1 is the uneven distribution of yeast.

2 is that the heat is too strong, which usually occurs at the bottom.