1, steamed buns must be made of dough. When kneading dough, first melt the yeast with warm water. The water temperature should be controlled. If it is too high, it will burn the yeast to death. Try with the back of your hand. It's good to feel warm and not hot. Don't be too soft when making steamed buns and noodles, otherwise it will not be easy to shape.

2. The proportion of dough is the basis. Generally, 500 grams of flour is mixed with 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the proofing time and make buns more fluffy. If you don't like it, you can also use sugar instead. The dough should be stirred with warm water of 30-35℃. (The ratio of water to flour is 1: 2), so dough is not easy to ferment. It should be noted that when mixing flour, water should be added slowly, while stirring, until the flour is like a shuttle (snowflake), and then kneaded into a smooth dough.

3. A sober environment is the most important. Cover the mixed dough with a wet cloth or wrap it with plastic wrap, and put it in a warm and humid place to wait for fermentation. Generally, fermentation is twice as large as the original. It's hot in summer, which usually takes about 2 hours. If it is winter and the temperature is low, you can add water to the steamer, boil the water until it is slightly hot, turn off the heat at about 40℃, and then put the pot filled with dough into the steamer to wake it up.