The dough made of baking soda and vinegar is better. The chemical name of baking soda is sodium bicarbonate, which is often used as baking powder to make steamed bread at home. However, steamed buns are often not soft, because baking soda emits little carbon dioxide gas when heated, and there are few small pores in steamed buns, which makes the dough rise badly. On the other hand, baking soda itself is an alkaline substance. If the dosage is a little more, the steamed bread will have alkaline taste, yellow color, and vitamins will be destroyed, and the effect is not ideal. If a certain amount of acetic acid (vinegar) is added to baking soda, the above shortcomings can be made up. It can not only produce a lot of carbon dioxide gas, but also has no strong alkaline taste. Pour 1 kg flour into a basin, add 3 ounces of baking soda and 1 ounce vinegar, immediately stir the dough by hand (add some warm water), wake up a little, make steamed bread, and steam it in a drawer for 30 minutes.