1. Noodle water temperature. Use warm water around 35 degrees. If the moisture is too high, the yeast will lose its effect. It is best to pour the warm water in three times to control the amount of water. Pour the warm water while stirring, and then knead it with your hands until the dough is no longer firm. It's ok after it sticks to your hands but doesn't stick to the inside of the plate.

2. Waking temperature. If it is fermented in a warm and humid place for 2 hours in summer, if the temperature is too low in winter, it can be placed in a steamer, bring to a boil over high heat, and then put the basin with the dough on it.

3. Second awakening. Once the buns are wrapped, there is no need to rush to steam them. Place them neatly for the second proofing. It depends on the temperature. If the temperature is too low, still put it in the steamer for proofing. However, it should be noted that the pot should be covered with a layer of plastic wrap to prevent the dough from being affected by water vapor.

Extended information:

Specific steps for steaming steamed buns:

Preparation materials: 400g all-purpose flour, 300g pork belly, 4g yeast powder, 10 chives grams, 10 grams of cornstarch, 3 grams of salt, 2 grams of chicken essence, 8 grams of light soy sauce

1. Use a small bowl to add about 4 grams of yeast powder and soak for about 10 minutes.

2. Mix the soaked yeast water into 400 grams of flour.

3. Knead the flour into a smooth dough, seal it with plastic wrap, and ferment it for about 2 hours at about 30 degrees.

4. The risen noodles will be about 1, 5-2 times the original size.

5. Knead the dough into long strips to remove the air from the dough. Cut the dough into long strips.

6. Roll out the dough into a thick bun skin with thin sides.

7. Stir together the minced meat, cornstarch, chives, salt, chicken essence and light soy sauce. Wrap the mixed meat filling into the bun skin.

8. Put warm water at the bottom of the pot, apply a layer of oil on the steamer, and place the buns on the steamer for 20 minutes.

9. Bring to a boil over high heat, then turn to medium heat and steam for 20 minutes. Ready to serve.