2. Fermentation. When flour is fermented, you can choose to add a little white sugar (usually about two spoonfuls), because white sugar can make the fermentation more thorough.
3. Warm water and noodles. Warm water is generally used for fermentation, and the water should not be too hot (not more than 40 degrees). If the water is too hot, the yeast powder will lose its activity and will not work.
4. Mix dough. If you feel sticky when kneading dough, you can drop a little corn oil, which will not make the dough too dry and affect the taste, and it will be much easier.
5. Dough. Dough should be as soft and smooth as possible. When rolling dough, try to be thin on both sides and thick in the middle.
6. Steamed buns. It's best to continue to simmer the wrapped buns for about half an hour, because some air in the dough is released when rolling, and continuing to simmer for a while will make the buns more even and full.
7.steamed buns. Steamed steamed bread on fire. Don't open the lid of steamed bread at once, because steamed bread will suddenly shrink when it meets cold air.