How can you steam a big steamed bun?

To steam a big steamed bread with good elasticity and good taste, two conditions must be met. One is to use good flour, high-gluten flour. The other is to put the dough in a proper position, so that it will wake up twice as big as it is now, and then it will be evenly shaped and ribbed. After molding, it will be pre-distributed to the size of 1.5 times, and then steamed. The formula should be correct, the salt should not be less, and the water is 0.5 times that of dough.