Be sure to pay attention to the cold water in the steamer and wake it in the steamer 15 minutes before steaming the steamed bread. First, boil the water in the steamer with a small torch. After the water boils, steam on medium fire 10 minute, then steam on high fire 10 minute.
In the process of heating with cold water, steamed bread can be fermented again and will be softer after steaming.
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Tips for steaming steamed bread
(1) When steaming steamed bread, if the dough looks deformed, you can dig a small pit in the middle of the dough and pour two small cups of white wine. After stopping 10 minutes, the dough will be deformed.
(2) If there is no yeast, honey can be used instead, and 15 ~ 20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
(3) In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, the time for making dough can be shortened.
(4) In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.
(5) If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, you can add100 ~160g vinegar to the steamed bread water, and then steam the steamed bread in a pot for 10 ~ 15 minutes, and the steamed bread turns white and has no alkali smell.
(6) When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and fragrant.
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