1、面粉加入一盒酸奶及適量的水，揉成面團(tuán)，蓋上容器，靜止10小時左右。

1. Add a box of yogurt and an appropriate amount of water to the flour, knead it into a dough, cover the container, and let it stand for about 10 hours.

　　2、取約3g小蘇打。

2. Take about 3g of baking soda.

　　3、取出發(fā)酵好的面團(tuán)，將小蘇打粉用溫水化開，加入發(fā)好的面中反復(fù)均勻揉成面團(tuán)。

3. Take out the fermented dough, dissolve the baking soda powder in warm water, add it to the dough, and knead it evenly and repeatedly to form a dough.

　　4、此時如果發(fā)的面比較軟，可以揉上些許的干面粉。

4. If the dough is relatively soft at this time, you can knead a little dry flour.

　　5、切開面團(tuán)兩邊對接不粘為好。

5. It is better to cut the dough and butt it on both sides without sticking.

　　6、將面團(tuán)分成均勻的小面劑子，搟成圓盤。

6. Divide the dough into uniform small dough pieces and roll them into a disc.

　　7、用手轉(zhuǎn)圈將包子包好，包好的包子不要馬上上鍋蒸，要放在一處蓋上一塊干凈的布醒發(fā)一會兒，待包子明顯感覺發(fā)起來了，手拿會變輕就是醒發(fā)好了。

7. Wrap the buns with your hands in a circular motion. Do not immediately put the buns in the pot for steaming, cover them with a clean cloth and let them stand for a while. When the buns are noticeably lifted, they will become lighter when held, indicating that they are ready to stand.

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