How to quickly rise the dough to make the buns fluffy and soft:

1. Choose flour. Traditional Chinese pasta generally uses protein content of 9 to 100 percent. As for the 12 all-purpose flour, generally all flours sold on the market without special instructions can be regarded as all-purpose flour;

2. Add water to knead the dough, knead the dough with warm water, and add water in stages during the process of kneading the flour. According to the ratio of 500 grams of flour, about 50% of warm water, and 1% of yeast, you can add a small amount of white sugar. To make the pasta more fragrant and nutritious, you can add 2 eggs.

3. Add yeast. If you use yeast powder for fermentation, you must add baking powder. The amount is half of the yeast powder, so that the dough will be soft and fluffy;

4 , Knead the dough slowly. If the dough is sticky, put some water on your hands and knead again until it is smooth, the surface is smooth, the basin is smooth, and the hands are smooth;

5. Wake up, wake up for the first time After proofing, cover the dough with a damp cloth and place it in a warm sealed space to ferment until it doubles in size, which will take about 1 to 1 or 5 hours. The time may be extended or shortened according to the temperature;

6. Proof for the second time. Heat the water at the bottom of the steamer to 35 degrees Celsius, place the steamer basket, cover and wait for 40 minutes.