This is because yeast powder is usually added when making steamed bread, and yeast powder is alkaline. Adding white vinegar can effectively neutralize alkaline substances in yeast powder, thus making dough softer.

Pay attention to temperature and time during the fermentation of steamed bread. In winter or low temperature environment, the fermentation time may need to be longer, while in summer or high temperature environment, the fermentation time will be relatively short. Proper fermentation time can make steamed bread swell in volume and soft in texture.

Choose flour suitable for steaming steamed bread, such as medium gluten flour or steamed bread flour. These flours contain proper amount of protein and starch, which can provide sufficient gluten and sufficient fermentation. In the fermentation process, temperature and humidity play an important role in the fermentation of steamed bread. The temperature should be controlled within a proper range (generally 25-30 degrees Celsius), and the humidity should not be too dry or too wet. You can cover the dough with a wet cloth to prevent the surface from cracking.

Matters needing attention when kneading dough

1. Adding water and yeast: Appropriate water temperature, such as 35℃ warm water, is beneficial to the rapid fermentation of yeast; Yeast should be evenly dispersed to avoid caking.

2. Add the flour slowly: You can pour some flour first, stir it evenly, and then gradually add the remaining flour. Don't pour all the flour at once, lest the flour is not uniform.

3. Apply force evenly by hand: After mixing flour with water and yeast, knead the flour by hand to fully blend the water. The flour gradually absorbs water and moistens the surface to improve the viscosity. Continue kneading the flour to fully knead the air into the dough and accelerate the dough proofing.

4. Add salt and oil: You can add a little salt and oil in the process of gradually adding flour, which will help to enhance the taste and softness of dough.

5, pay attention to the proofing time: the proofing time of dough can not be too short or too long, and the proofing time should be adjusted according to the temperature.

6. Knead before making: The fermented dough should be mashed to let the gas inside out, and then the dough should be divided into the required amount with a knife to avoid insufficient fermentation inside the dough.