2 kg flour 10 g baking powder. The specific dosage can refer to the packaging instructions of baking powder, because the concentration of baking powder of each brand is different.

Generally, the amount of baking powder is 0.5%-1%of the weight of flour, and the amount of fermentation should also take into account the factors of time and temperature.

If the temperature is high and there is a lot of time, you can put less.

If the temperature is low and there is little time, you can put more. However, if you put too much baking powder, the steamed finished product will have the taste of baking powder, which will affect the taste.