It depends on whether the dough is fermented well. Adding a little sugar in the production process will make the dough ferment better (softer); When rolling the dough, try to roll it with a rolling pin, it will be thinner. The specific method is as follows:

Ingredients: 500g medium gluten flour, 35-40g fine sugar, yeast 10g (winter), 8g yeast (summer), 250-255g warm water at 40 degrees in winter and 245g cold water in summer.

1. First, mix all the materials together and stir them evenly.

2. Then knead into smooth dough (knead for 10 to 15 minutes).

3. At this time, cover the wrung wet towel and let it stand and ferment to twice the size.

4. Then take out the fermented dough and knead it for 4-5 minutes.

5. As can be seen from the figure below, the kneaded dough has no big pores.

6. Then divide it into small doses, about 40g each.

7. flatten the agent and roll it into a slightly thicker dough around (see the picture below), and you can make buns.