As long as the fermentation is in place, the steamed bun skin will be loose and soft, but the fermentation time changes with the temperature, so just ferment the dough to twice the size. Specific practices are as follows:

Ingredients: flour 200g, water 100g, yeast 3g and sugar 15g.

1 First, melt the yeast and sugar with 35-40% warm water. This step is the key. Do not put the yeast and sugar directly into the flour and knead them into a ball.

2. Then pour the yeast water into the flour and knead it evenly until the dough is smooth and not sticky (this kneading process takes about 10 minutes).

3. Make the dough twice as big and ferment for 1-2 hours (poke a hole in the middle with your finger and don't bounce back).

4. Take out the dough and knead it again, this time just to let the dough vent.

5. After kneading the noodles, cut the dosage forms with the same size, and each dosage form is about 40g.

6. Finally, roll the dough into a thick skin with a rolling pin.