2, for the buns that have been fermented well, generally the water is boiled and let the pot .

3, if the second hair is not in place, with cold water can help the bun embryo fermentation, hair surface when covered with a layer of wet cloth, to maintain moisture, the surface does not crack.

4, steamed with boiling water is already fermented buns. Steaming with cold water is not fully fermented buns. Because the cold water in the heating process, the temperature is gradually rising, wait until boiling takes a while.

5, steamed buns should be steamed buns first wake up for a while, and then cold water into the pot, so that slowly out of the steam can further help buns fermentation. If the boiling water in the pot, it will be hot steam all of a sudden scalded dry, steamed buns will be hard and not delicious.

6, the production of steamed bread, buns, the most critical is how to "wake up" which is also key. Hairdressing steamed buns, old-fashioned steamed buns, hairdressing steamed buns production, adding a relative proportion of alkali powder and baking soda and other bulking agents, alkali powder is better than the effect of baking soda. After adding the appropriate amount of alkali powder kneaded into a dough, in the dough can be covered with a layer of plastic wrap (independent space conducive to fermentation) temperature between 25-30 is the easiest fermentation. First boil the water in the pot, the kneaded dough cut into pieces, put into the steaming grid, about 10 minutes on it.

7, the old noodle steamed bread production is to use the dough left in front of the dough again mixed and kneaded into the dough, do not need to add puffing agent, fermentation time is relatively long, good taste on the texture, to be able to eat out of the flavor of the flour. The process of making steamed buns, it is best to send the dough in advance, directly steamed with hot water can be, according to personal preference to choose the old noodles or fast flour.