Leave it for about 20 minutes. If the dough is at an approximate temperature of 25 to 35 degrees, then add 0.5% yeast powder and some water.

Dough making skills:

1. Secondary fermentation is very important. After the dough is kneaded and shaped, it can be placed on the steamer to ferment again for a while. Secondary fermentation plays a big role in the softness of the finished product.

2. Fill the pot with cold water. After the buns are kneaded. Because cold steamed buns suddenly encounter heat, it is easy for the steamed buns to not rise. The correct method is to add cold water to the pot, then put the steamed buns on it, and then heat it up to make the steamed buns evenly heated and soft and delicious.

3. Don’t be in a hurry to take off the lid of the pot after it’s cooked. Many people’s steamed buns look very good when steaming, but they change as soon as they take off the lid. This is because the steamed buns suddenly shrink when they are cold. Therefore, the correct method is not to rush to open the lid after steaming, but to let the steamed buns simmer in the pot for a few more minutes.