Ingredients for making dough + steamed buns: 500 grams of flour (I use medium, high and low), 3-4 grams of yeast powder in summer (5-6 grams in winter), 30-40 grams of white sugar (you can increase it if you like it sweet, or decrease it if you don't like it)

, 250-260 grams of milk or water (flour has different water absorption) 1. Dig a hole in the middle of the flour, mix the sugar, yeast powder and milk (or water) into a ball.

2. Knead it into a smooth dough, then cover it with a cloth or pot lid and let it rest for about 10-20 minutes.

3. After the time is up, cut the dough to check. You can see that there are basically no air holes.

4. Divide the dough into desired sizes, and then knead the small dough until smooth and delicate.

5. After all the dough is kneaded, separate each small portion and wait for it to rise and become larger. The kneaded dough will rise for 30-40 minutes.

6. Finally, steam the steamed buns directly in boiling water for 10 minutes and simmer for one minute.

7. Remember: the dough cannot be fermented for too long, otherwise the dough will become sour.