How to make steamed buns, steamed buns and rolls?

Put the kneaded noodles in a basin, the capacity of which is at least three to five times that of your noodles, then cover the basin with plastic bags or plastic wrap, and then cover a basin with similar caliber.

Then there is the dough. Avoid direct sunlight (you can bask in the sun moderately in winter), put it at about 30 degrees for two or three hours, and then observe the fermentation of the dough. Generally, the prepared dough will be covered with a layer.