Put a level tablespoon of baking powder in half a bowl of lukewarm water and stir it well until it looks like "mud soup";

Use this "mud soup" to mix with the dough until it feels comfortable in your hands; (the degree of mixing is "three light"). "

Place the dough in a warm place and let it ferment for about 20 minutes. The dough will be honeycombed with many small holes, indicating that it is ready.

A detailed production process:?

A bowl of water with a little bit of sugar and a little bit of salt, put a flat tablespoon of active dry yeast (supermarkets sell);

Mix well to dissolve the yeast, with the "mud soup" and noodles;

Mixed into flocculent, and then kneaded into a dough;

Placed in a warm place at 30~40 degrees ( Don't exceed 70 degrees, otherwise the live yeast will turn into dead yeast);

Wait for 15~20 minutes, after the dough has risen, press a hole with your finger and it won't bounce back;

Adjust the texture of the dough by adding a little bit of dry pasta;

Process the dough into the shape that you want, and if the dough continues to rise too fast during the process, consider placing it in a cooler place, such as a window opening;

If you feel that the dough isn't good enough to be used for the purpose of forming the dough, please consider placing it in the cooler area, such as the opening of a window. If you feel that the dough is not rising enough, you can wait a few moments after the process is shaped to allow the yeast to continue to grow.

Two, the three methods of flour:

Sugar flour method: using baking powder flour, plus some sugar, can shorten the fermentation time, and its effect is also good;

Salt water flour method: flour, if you put a little bit of salt water and reconcile, you can shorten the fermentation time, steamed buns are also more fluffy and tasty;

Beer flour method: flour and flour with some beer in the (half of beer and half of water), so that the steamed buns are extra fluffy.

Three, the best temperature: the most suitable temperature is 27 ~ 30 degrees. Dough at this temperature, 2 to 3 hours will be fermented successfully. In order to achieve this temperature, according to the changes in climate, the temperature of the water can be adjusted appropriately: cold water in summer; spring and fall with about 40 degrees of warm water; winter can be 60 to 70 degrees of hot water and noodles, covered with a wet cloth, placed in a warmer place.

Four, fermented dough, such as more alkali, you can add white vinegar and alkali neutralization. If the drawer steamed to seven or eight minutes cooked, found that the alkali to more, you can sprinkle some alum water on the finished product, or after the drawer coated with some light vinegar water.