Practice:
1) Pour the yeast into warm water, stir well and let it stand for 5 minutes.
2) Put the flour in a large bowl, slowly pour the yeast water in several times, while pouring the water, stirring with chopsticks until you see that the flour begins to form a block.
3) Rub it repeatedly by hand at this time. When the flour is kneaded into dough, cover the big bowl tightly with a wet cloth or plastic wrap, and put it in a warm place, and let it stand for about 1 hour (it takes about 2 hours in winter, and it is 1 hour if it is placed by the heating).
4) When the dough swells to twice the size and the inside is full of bubbles and honeycomb, the dough is finished.
5) If you want to steam a good steamed bread, it is best to continue kneading the dough by hand at this time to squeeze out the air inside, then cover it with plastic wrap or wet cloth, and then use it for making steamed bread, steamed buns, dough cakes, bean bags, etc. after the dough expands again.
Super wordy:
* * The water for melting yeast powder must be warm water, and the water temperature is not hot. Adjust the temperature before putting yeast. If the water temperature is too high, the yeast will be scalded to death, and if the temperature is too low, the yeast can't be activated, and the purpose of fermentation can't be achieved. Similarly, the yeast water can't be heated in the microwave oven.
* * Dough should be placed in a warm and humid place, and it can be placed around the heating in winter, but to avoid direct sunlight, be sure to add a cover to prevent the dough from drying and cracking.
* * In general, the ratio of flour to yeast is: 200 grams of flour and 5 grams of yeast powder.