1, 1.5cup medium gluten flour, 1 tsp baking powder, mix well;

2, 3/4cup lukewarm water (over 30 degrees, the yeast will be scalded to death), 1 tbsp sugar, 1 tsp yeast, 1 tsp flour, mix well and leave it for 10 minutes;

3, slowly add half of the ingredients of Ingredient 2 in Ingredient 1) into the dough, mix well while adding, then add the remaining ingredients of Ingredient 1) (so that the dough will be more stable).

3. Gradually add half of Ingredient 2) to Ingredient 1), mixing well as you go, then add the rest of Ingredient 1) (this makes it easier to mix the dough);

4. If the dough sticks to your hands while you're kneading, grease your hands with corn oil and do not add any more dry flour. Covered with plastic wrap, placed in a warm place to keep warm, until the dough to double the original size, with a finger press did not immediately pop up is the dough well developed (about 45 minutes).

Note: This proportion of the dough used to steam buns, rolls and buns are available.

Note: This ratio is good for steaming buns, rolls and steamed buns.