In addition to steaming steamed buns, fermented dough can also be used to make delicacies such as fermented dough pancakes, fried dough fish, fried sugar cakes, pretzel pancakes, and flower rolls.

1. Make dough cakes. First put the flour in a basin, mix the yeast and sugar, stir with warm water to dissolve, then pour into the flour. Then add an appropriate amount of warm water, stir into a flocculent form, and finally knead the dough into a smooth dough. Place the kneaded dough on a chopping board, cover it with plastic wrap, and let it rest for about 30 minutes. After fermentation, knead the dough to deflate the air, then divide the dough into small pieces, press them into cake embryos and set aside, then fry them in a pan.

2. Fried fish. Mix flour with appropriate amount of yeast powder, add appropriate amount of warm water in a small bowl, add about 7 grams of salt, and stir until melted. Then dip your hands in salt water and press the dough with your fists. Add oil to the pot and heat it until it is 50% hot. Add the chopsticks and small bubbles will start to appear around them and then turn to medium heat. Put the dough into a plate and press it into a thin pancake with your hands, cut twice in the middle with a knife, gently put the dough into the pot, fry until it is set, turn over, and fry until both sides are golden and take it out.

3. Fried sugar cakes. Place the fermented dough on the chopping board. Use a rolling pin to roll out the dough to a thickness of about 1 cm. Take a mold you like and carve a nice pattern. Pour oil into the pan, wait until the oil temperature reaches 30% or 40% hot, then put the dough dough into the oil pan. Heat it over low heat first, wait until the dough floats and expands, then change to medium heat and fry slowly. Fry the dough until golden and crispy, then remove and drain.

4. Salt and pepper biscuits. Take out the fermented dough, knead it briefly for a few times, roll it into a rectangular shape with a rolling pin, apply a layer of pastry, spread evenly, and sprinkle with salt and pepper. Roll up the dough from one end and press it with your hands after each roll to deflate the dough. Roll up the dough, cut into small sections evenly, and press into small pancakes. Add an appropriate amount of white sesame seeds to the plate to coat the cake with sesame seeds. Put it in the pan, turn it over four or five times and it's ready to serve.

5. Hanamaki. After the dough is kneaded, place it on the board and roll it into a flatbread. Apply a layer of cooking oil on the top, sprinkle with an appropriate amount of salt, roll it up from one end, roll it into a cylinder, and cut it into appropriate-sized pieces. Flatten each piece slightly and twist it twice. After twisting everything, cover it with plastic wrap and let it rise for a second time for five minutes. After the second proofing, the pores in the steamed roll will be more even and delicate. Brush the pan with a little oil, add the rolls and start frying until the bottom is golden brown.