1. Add sugar (1-2 tablespoons) as you melt the baking powder, because white sugar is the favorite “food†of the baking powder, which allows the dough to ferment better.
2. The water that melts the baking powder is preferably warm water (not more than 40 degrees), otherwise the yeast will be burned and inactivated, so that the dough is absolutely incapable of rising.
3. If you feel sticky in the dough, pour corn oil and it will not stick. The dough will be too dry and the steamed buns will be harder.
4. Packed buns should be covered for 20-30 minutes, as part of the dough is released when the skin is crushed. Continuing to curl can make buns more even and full (this step is critical).
5. Steamed buns after the fire opened. Do not peel the lid immediately after steaming, because the bun will shrink from hot to cold momentarily.
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