I'm not a doctor of baking, but I also make steamed buns at home. I usually use low-gluten flour to make steamed buns, which will rise. The ratio of yeast to flour should be correct. Generally, a catty of flour is about 7 grams of yeast, and some sugar can be added to assist fermentation. The fermentation temperature should not exceed 60 degrees, otherwise the yeast will be killed. If the dough is wet, you can add some flour, mainly because the dough is soft. On the internet, it should be said that you can't wipe it too dry. After fermentation, add a little flour and knead. In order to squeeze out the air inside, don't add too much flour, otherwise it will be very hard. It is best to use a rolling pin to make steamed stuffed bun skin, which will be thinner and more uniform. The second fermentation usually takes 15 minutes. When steaming steamed bread, use cold water and medium heat. When the water is boiling, it can be steamed 10 minutes. It takes 3 minutes to open the lid after steaming to prevent the steamed buns from shrinking. This is my usual experience in making steamed buns, so I think so much.