1、面粉加入一盒酸奶及适量的水，揉成面团，盖上容器，静止10小时左右。

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、取约3g小苏打。

2. Take about 3g of baking soda.

　　3、取出发酵好的面团，将小苏打粉用温水化开，加入发好的面中反复均匀揉成面团。

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、此时如果发的面比较软，可以揉上些许的干面粉。

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

　　5、切开面团两边对接不粘为好。

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

　　6、将面团分成均匀的小面剂子，擀成圆盘。

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

　　7、用手转圈将包子包好，包好的包子不要马上上锅蒸，要放在一处盖上一块干净的布醒发一会儿，待包子明显感觉发起来了，手拿会变轻就是醒发好了。

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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