1. yeast: dissolve the yeast with warm water, and the temperature should not be too high, otherwise the yeast will be scalded to death. Try the water with your fingers. It feels a little warm.

2, kneading dough: when kneading dough, you must knead it into a hard side, otherwise there will be too much water and the dough will be too soft and easy to collapse.

3. Fermentation: When the dough is fermented to twice the size, take it out and knead it, knead the bubbles evenly, and then put it on for fermentation. This time, the dough is fermented to the size of 1 times.

4. wake up: don't cook the steamed stuffed bun immediately after it is wrapped. Be sure to sober up, cover the steamed stuffed bun with dry cotton cloth or drawer cloth to prevent it from drying out, and then put it aside to sober up.

5. Boiling: Do not cook the steamed buns immediately, simmer for a while, not too long, for a few minutes, so that the steamed buns are not easy to collapse.