Tip 1: Let's start with dough mixing: In addition to adding dry yeast to the flour, you need to add a little baking powder, so that the dough can be soft. The amount of baking powder can be appropriately increased or decreased according to different seasons. Generally speaking, the amount of baking powder added to 1 kg flour is 7-8g in autumn and winter and 4-5g in spring and summer.

Tip 2: the skin should not be too thin: the ideal state is that the stuffing is thin, but such buns are easy to collapse, and the buns wrapped in half skin and half stuffing can be big and soft.

Trick 3: Don't rush to the steamer: This is also very important. Let the wrapped steamed buns wake up for two or three minutes, wait until the size of the steamed buns becomes larger and it can get up automatically when you press them, then steam them and take them out of the pot in ten minutes.

Master the above three tips to ensure that steamed buns are white, fat, soft and beautiful, and you can eat several without soy milk. Next, I will also share some very useful kitchen utensils, so that you can get twice the result with half the effort in steaming steamed buns.