Supermarket bought active dry yeast, powdered.

The yeast was soaked in lukewarm water (27-30 degrees), and after ten minutes a layer of small bubbles came out on top. Note that you must use lukewarm water, the water temperature is too low to activate the yeast, and the water temperature is too high to scald the yeast to death.?

Then use this yeast water to make the dough. The usual ratio is - 1 cup of water: three cups of flour.?

When you make the noodles, don't use too much force, just use chopsticks to stir a few times, and you can see that the noodles and water are evenly distributed. Then put it in a warm place, cover the dough bowl and let it ferment.?

When it gets to 3 times its size, it's ready, take it out and knead it.?

After the buns are ready, leave them for 10 minutes before steaming. This is very important and is called "secondary fermentation".

The best temperature for fermentation: The optimal temperature for fermentation is 27-30 degrees. At this temperature, the dough can be fermented successfully in 2 to 3 hours. In order to achieve this temperature, according to the change of climate, the temperature of the water used to make noodles can be adjusted appropriately: cold water in summer; spring and fall with about 40 degrees of warm water; winter can be used 60 to 70 degrees of hot water and noodles, covered with a wet cloth, placed in a warmer place.