1. the amount of yeast should be appropriate. when the amount of yeast is 1.5% ~ 2% of the weight of flour, its fermentation ability is the best. Take 5 grams of flour as an example, 4 grams of yeast, put the yeast powder into a container, and add warm water of about 3 degrees.

2. Slowly add the flour to the yeast water, and mix well in the basin.

3. Knead into smooth dough, cover it and put it in a warm place to ferment for 1.5 to 2 hours

4. The fermented dough is increased to twice the size of the original dough, and the finger dipped in flour pokes the dough, which does not rebound or collapse, indicating that the dough is ready.

Extended information:

Adding white sugar can make yeast play a better role, and adding baking powder can make steamed bread softer and sweeter. I tried without adding it, but it doesn't taste as good as this. When you put something warm under the basin, you can ferment it better, such as a thick towel. The fermentation time should not be too long, and the cooked dough smells sweet.