Soak the flour fat in water first, then pour the noodles in, mix them evenly, wake up for 8 hours until the dough is twice as strong as before, and then wake up for half an hour without a little sour taste of alkali. You can put some vinegar in the pot when steaming to avoid the steamed buns, so be sure to put the buns in with cold water before turning on the electricity.
2.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix well and scrape the pit.
2. Add warm water to the pit, and add soybean oil to knead the dough until it wakes up for about 1 hour.
3. When you wake up, make the buns, slow heads and rolls you want to make.
4. Put the prepared green body into the drawer, put cold water into the pot and steam it for 13 minutes. (If steamed buns take about 3 minutes to 4 minutes, if steamed flower rolls take 17 minutes)