Supermarket sells baking powder, which is now commonly used for fermentation.To ensure the dough ferments better, the key lies in kneading; if you're asking this, I suspect you want to make bread.Bread.If you're making steamed buns instead, you should knead the dough a bit harder.For dumplings or bread, you should make the dough slightly softer.This way, your finished dumplings will be fluffy and delicious.So, the fermentation ingredient isn't crucial; what matters is how you ferment the dough.I wish your final product suits your taste!

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I hope you enjoy the noodles.They are very suitable for your taste.Haha, give me high scores!

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