1. Yeast: The yeast I use is Angel yeast powder bought in the supermarket. It comes in 5g version and is easy to use. The amount of yeast is relative, not absolute, and should be determined according to the temperature and speed of the dough making environment; dissolve the sour milk in warm water before use and let it sit for 5 minutes; if the environment is cool or you want to make the dough faster, you can use more yeast. Some, 5 grams per 500 grams of flour at normal temperatures is enough.

2. Amount of water: Regarding the amount of water used for kneading the noodles, in fact, this can be put in several times. It is best to use warm water for faster fermentation. The noodles of the steamed buns should be firmer. Normally, it is about 500 grams of flour and 250 grams of water. The surface of the meat buns is slightly softer and is easy to seal after filling with fillings;

3. Process: Put the amount of flour you need into the dough mixer, then add yeast and warm water , put a small handful of sugar and about 3g of salt, and just turn on the dough mixing function of the dough mixer. Generally, it takes about 20 to 30 minutes to knead the dough. Take out the kneaded dough and put it in a container. Wrap it in plastic wrap and leave it in a warm place to ferment for 40 to 60 minutes. When the dough has two big shapes, , dip your fingers in flour and press the dough. If the dough does not spring back, it is considered to be fermented.

4. Finally: ferment the dough until it is kneaded and deflated by hand, and then ferment again (wrap it in plastic wrap and put it in a warm place, this time the fermentation time will be shorter), wait until the dough is ready again When it returns to 2 sizes, you can start making buns. You can wait until the fermentation time to make the stuffing for steamed buns. Normal steaming of steamed buns takes ten to 15 minutes after the water boils.