In the BBC food program "Paul teaches you how to make bread", Uncle Paul said in the first issue: Steaming is a must to make European steamed buns. Actually, it's not just European buns. Many bakers need steam to make them fluffy, soft and shiny. Everyone can see that the cakes in the bakery are swollen and soft, but baking them in their own oven is not so beautiful. This is because commercial ovens only have steam function.

The function of steam is because there is 85% starch in flour, and starch begins to gelatinize at 56℃. The purpose of steam spraying is to gelatinize the starch on the surface, keep the water from losing and make the bread soft and moist. Steam will make some dough expand rapidly. When the dough is taken out of the fermentation and put into the oven, the temperature of the dough is relatively low, generally around 30 degrees. At this time, the temperature in the oven is over 200 degrees.

Steam for 2-3 seconds before entering the furnace to make the whole furnace wet, then put the bread in and steam for about 3 seconds. At this time, the dough will quickly absorb the heat of the whole furnace and expand. Some dough with flower knives will slowly expand and tear from the opening after absorbing wet water. But if there is no open dough and there is no place to vent during the expansion, it will run around and lead to irregular tearing of bread.

So if you like baking, want to do it for a long time, and yearn for higher-end baking food production, then you need an oven with steam function. However, in the current environment where household ovens basically have no steam function, the integrated steaming oven is undoubtedly the best choice. Because the steaming and baking machine is a combination of steaming and baking, it can both steam and bake, and it is the most suitable for baking.