feel very thin and sticky

1: in strong flour (All -'re) is common in making dumpling flour, 2: fast baking-powder (Yeast) is Yeast, such as "angel" Yeast, 3: melt when baking powder, sugar because sugar is baking-powder favorite "food, can let dough better fermentation,

4: melting baking-powder of water is best warm (not hot), because warm water can also help better fermentation, water cannot too hot (no more than 40 degrees), otherwise will yeast "hot" lost "active" death, so that the dough is absolutely not sent up,

5: baking-powder water had better be stirring edge points times, so that the dough and add water to easily stir well, 6: and the if feel very thin and sticky, no doubt, just pour some of corn oil doesn't stick, dough is too dry, steamed out baozi can compare hard;