It's hard to say, it depends on how well you control your temperature. I often make buns and steamed buns, all fermented with yeast. If it is summer, pour the yeast powder into warm water and stir well, add the flour and mix well to form a dough, put it in a basin or container and cover it, and it will be ready in two hours, wrapping buns and steamed buns. If it is winter, after the dough is reconciled, put it in a heater to ferment, and then steam the steamed buns and buns.
