Under normal circumstances, 500g of flour uses about 225g of water. The problem of adding alkali to dough depends first on what yeast is used to make dough. If yeast powder is used to make dough, there is no need to add alkaline water to the dough after the dough is made. If flour fertilizer (or old flour) is used as leavened flour, after leavening, a little alkaline water is added several times according to the sourness of the dough, and the dough is kneaded to make it fragrant, empty and even, and the dough is crispy and does not stick to hands. Then you can make steamed bread.