1. First prepare 500g flour, 10g yeast powder, 5g baking powder, and 5g sugar. Pour yeast powder, baking powder, and sugar into flour and mix well. Then prepare 300 ml of warm water. It is best to control the water temperature between 35-40 degrees, which is the most suitable temperature for yeast powder to ferment. If the water temperature is too high, the yeast powder will be scalded and ineffective. If it is too low, it will not be effective. In fact, the trick to making dough quickly is to increase the proportion of yeast powder and add baking powder. The two simultaneous effects will speed up the dough making process.

2. The next step is to start kneading the dough. You can pour in water while stirring with your hands. After most of the dough is kneaded, you can stop adding water and kneading the dough with your hands. After the dough is kneaded, set it aside to rest for 5 minutes. Knead the dough again after 5 minutes, so that the dough becomes smooth.

3. After the dough is kneaded, add water to the steamer and heat it up. Remember that the water temperature should not be too high. Basically, turn off the heat after about one minute, and put the live noodles into the steamer. , cover and let the dough rise. During this time, you can prepare the bun filling. The dough was ready in 10 minutes. You can start steaming the buns.

4. Another trick to make dough quickly in 10 minutes is to use white vinegar. 500g of flour requires 50ml of white vinegar. Sometimes you will feel the noodles have a slightly sour taste when using white vinegar. You can use edible alkali to neutralize it appropriately, and the sour taste will be removed.

5. Knead the flour with 50 ml of white vinegar first. After all the white vinegar is poured into the flour, add water. The amount of water is about 250-350 ml. 50 ml of vinegar is about the amount of a paper cup that you usually drink from water, which is about half a cup. Knead the dough into dough.

6. After letting, put it into a steamer with warm water. After 10 minutes, it will be ready. Pinch a little edible alkali with your thumb and index finger, put it in a bowl and use a little water to dissolve it, then pour it into the risen noodles and knead evenly. Cook until the air bubbles in the dough are completely eliminated. Basically the above can be used.