Dissolve the yeast in warm water first. You can add some more water. Stir the yeast to dissolve and then directly add the flour to knead the dough.

Adding an appropriate amount of white sugar will help the yeast fully awaken, making the flour easier to ferment, and can improve the taste of the steamed buns, and it will be more delicious with a little sweetness.

Knead the dough to exhaust air. It is best to knead for a while to allow the dough to fully exhaust. It will take about 10-15 minutes before the steamed buns will be smooth and delicate.

After the dough is deflated, shape it into the shape of a steamed bun. Don’t rush to steam it at this time. Put it in a basket and let it sit for 20-30 minutes. Let the dough rise for a while and wait until the steamed buns expand. Steam and the delicious steamed buns are ready.

More information:

1. Use cold water to knead the noodles in summer and warm water in winter. Kneading and proofing noodles in winter should be done 1 to 2 hours earlier than in summer.

2. Knead the dough several times to encourage the starch and protein in the flour to fully absorb water, and the resulting gluten will have good consistency.

3. When the noodles have risen, you must control the degree of fermentation. If you see that the dough has become honeycomb-shaped, there are many small holes.

4. Before steaming, the steamed buns must go through the noodles. The noodles last about 15 to 20 hours in winter and shorter in summer.

5. There should be no air leakage at the joint between the cage and the mouth of the pot. Any air leakage must be sealed with a damp cloth. When steaming in an aluminum pot, the lid should be tightly closed. ?

6. When steaming steamed buns, the pot must be heated with cold water and gradually heated up so that the steamed buns are heated evenly.