2. If there is no yeast in the dough, honey can be used instead, and 15-20g honey can be added to every 500g flour. After kneading the dough, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
3. The indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough. When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and delicious.
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Tips for steaming steamed bread:
Steamed steamed bread can not be separated from the steamer naturally, nor can it be separated from the steamer. The tightness of the steamer is very important. There should be no air leakage between the lid and the steamer, otherwise the quality of steamed bread will be affected by air leakage during steaming. If there is air leakage between the steamer lid and the steamer drawer, you can wrap the edge of the lid with a wet rag when steaming steamed bread, so that there will be no air leakage.
It is best to put steamed bread on the traditional door curtain or bamboo dustpan, not in a closed container, and then cover it with a semi-wet drawer cloth, so that the cold steamed bread will not bubble and become soft in a ventilated environment.
People's Network-Several tips on how to make perfect steamed white steamed bread.
People's Network-Teach you to steam steamed bread by hand