1, the steamed stuffed bun can't be lifted immediately, so it is easy to collapse. If steamed bread is cooked immediately after steaming, the water vapor on the lid will drip on it, which will shrink the surface of steamed bread and affect its appearance and taste. It's best to wait five or six minutes before cooking, so that the food won't collapse easily.

2. Precautions for steaming steamed bread:

Steamed steamed bread needs to be mixed with flour in advance. When mixed with flour, a little sugar can be added to flour to improve the activity of yeast and shorten the fermentation time of flour.

The optimum temperature of fermented steamed bread dough is between 30-35 degrees, preferably not more than 40 degrees, and the humidity is preferably controlled between 70-75 degrees. The temperature of dough is preferably below 30 degrees and above 20 degrees. The use of warm water can also accelerate the fermentation of steamed bread.

In order to steam gluten steamed bread, it is necessary to add a little salt water to the steamed bread powder, which can increase the gluten of the flour and make the steamed bread taste good and more delicious.

When steaming steamed bread, don't put the steamed bread too close in the steamer. Brush a layer of oil on steamed bread so that it won't stick to the pot. Remember to steam steamed buns with cold water, otherwise it will be difficult to steam steamed buns.

It's best to eat steamed bread now, so it's delicious. The inedible steamed bread must be preserved to avoid deterioration.