2. Add white sugar (1-2 spoonfuls is enough) when melting baking powder, because white sugar is the favorite "food" of baking powder, which can make dough ferment better;
3. The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 4 degrees), otherwise the yeast will be "hot" and lose its "activity", so the dough will never rise;
4. It is best to add the baking powder and water in stages while stirring, so that the dough and water can be easily mixed evenly;
5. If the dough feels thin and sticky, don't doubt that it won't stick if you pour in a proper amount of corn oil. If the dough is too dry, the steamed buns will be harder.
6. Because the dough is soft and easy to knead, the dough should be kneaded as smooth as possible
7. When rolling steamed buns, it is not necessary to knead them too much, sprinkle some dry flour to prevent sticking, and roll the small dough into a thin ball, with thin edges and thick middle;
8. Cover the wrapped steamed buns and continue to simmer for 2-3 minutes, because some air in the dough is released when rolling, and continuing to simmer can make the steamed buns more even and full (this step is crucial)
9. Steam the steamed buns over high heat after boiling
1. Don't lift the lid immediately after steaming, because the steamed buns will turn from hot to full instantly.