To steam steamed bread in an electric steamer, flour needs to be added to the fermented dough and kneaded repeatedly until large pores appear on the bright side. It is best not to knead the dough for less than ten minutes. The better the dough is kneaded, the more elastic the steamed bread will be and the better the taste will be. It is best not to cut the kneaded dough into small pieces because of the size of the steamer, so as to avoid that the steamer can't hold it or the steamed bread expands too much and sticks together when cooked.

Put the steamed bread in a perforated steamer. Remember that the steamer had better be oiled to avoid sticking to the plate. Put it in a water tank at 100 degree for about 10 to 20 minutes. Press the start button, and then don't take the steamed bread out immediately, so it can be softer and avoid burns. The method of making steamed bread by electric steamer is relatively simple, and the food made by electric steamer is the same as that steamed in the pot, so when steaming,

When steaming steamed bread in an electric steamer, warm water must be used to knead dough. Because the fermentation speed is slow, it is best to use warm water instead of hot water. Hot water will burn the yeast to death, and kneading the dough several times will promote the starch and protein in the flour to absorb water. Gluten will be better after dough fermentation, and the dough will be kept at a certain temperature of about 30 degrees, which is a good fermentation. It is best to wake up when steaming steamed bread in an electric steamer 15 to 20 minutes. If the time in summer is short and it takes about 15 minutes in winter, steaming steamed bread in an electric steamer will be more resilient. Just don't open the door of the electric steamer directly. It is best to keep stuffy for about ten minutes to prevent the steamed bread from retracting.