Add the starter dough in moderation; use more if homemade, adding about 80 grams per 500 grams of flour.For 500 grams of flour, add 5-10 grams of fresh yeast.If using fresh yeast, dissolve it in warm water before adding to the flour and mixing well. Place in a warm place for fermentation.

With starter dough, proceed in two steps: first mix half a small bowl of flour with the starter dough, let it rise for about 3-4 hours, then add the remaining flour and allow another 2-3 hours to rise; if time is limited, combine both steps into one.

Starter dough quantity and high environmental temperature will cause faster fermentation; vice versa for slower fermentation.

Adding a little salt while kneading can promote yeast growth and produce more carbon dioxide, resulting in softer and stronger steamed buns that are also sweet-tasting.Steamthebunsfor a fluffy texture and delicious taste; adding some beer enhances the flavor even further.