Yes, generally speaking, steamed bread made at home is not very demanding on appearance and taste. You can use a proper amount of baking powder, but the effect of baking powder is not very great, you can't see a very soft effect and the taste is obviously not as good as that made with baking powder.

Steamed bread making steps:

1. Add flour and water to fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles).

2. Take out the fermented dough and add alkali (the steamed bread made by ourselves is generally alkali-free, and it will have a taste after adding alkali, which will destroy the original flavor of steamed bread) and white sugar (white sugar can be added according to your favorite taste, but people in the north generally don't put sugar, only in the south).

Knead thoroughly, rub into long strips, pull up the medicine, put it on the steamer with the mouth facing up, sprinkle with green silk, steam for 20 minutes on high fire and take it out. Steamed bread in the north is generally flat-bottomed dome steamed bread after long noodles are pulled into liquid medicine. Then put it on a steamer and steam it.