2. After the dough is preliminarily kneaded, only a little pork is mixed in. This practice is very common in the field of toast, and it is called "post-oiling method", which generally refers to the practice of kneading the bread dough until it is smooth, and then kneading the butter as the last ingredient.

3. This is because oil actually prevents the further formation of gluten to some extent. Gluten dough is not easy to become stronger after being kneaded into oil, so the steamed bread that is oiled later will be fluffy and soft, rather than the more elastic and dense the taste. But the amount of lard must be less, otherwise the gas storage capacity of steamed bread will be greatly damaged, leading to the failure of steamed bread.

The above is the introduction of when the steamed bread is oiled. I believe that all of you have some understanding through the above, and I hope it will be useful to you.