1. Prepare the ingredients: flour, baking powder, yeast and sugar. In accordance with the normal addition ratio, 1 pound of flour need to add 5g yeast, 2.5g baking powder, and then add a small spoon of sugar, sugar helps to enhance the yeast fermentation speed, shorten the fermentation time.

2, activate the yeast: add the right amount of warm water (about 35~40 ℃) in a bowl, then add the yeast and sugar, mix well, and let it stand for 5~10 minutes until there are bubbles produced. Be careful that the water temperature should not be too high, otherwise it will kill the yeast and lose the fermentation effect.

3. Mix the ingredients: Mix the flour and baking powder well, then pour the activated yeast water into the flour. Gradually add warm water and mix to form a homogeneous dough. You can adjust the humidity of the dough by increasing or decreasing the amount of warm water as needed.

4. Kneading and fermentation: Place the dough on a board or in a large bowl and knead for 5 to 10 minutes until the dough becomes smooth and elastic. Then return the kneaded dough to the bowl, cover with a damp cloth or plastic wrap, and place in a warm, draft-free place to rise. Depending on the size of the dough and the fermentation time stated in the recipe, this usually takes 1 to 2 hours.

5. Second fermentation: After the fermentation is complete, the dough can be taken out, kneaded and deflated again, and then made into a variety of shapes, such as steamed buns and bread, as desired. Cover with a damp cloth or plastic wrap again and place in a warm place for the last fermentation.