It's on fire. Steaming steamed bread requires fire. After the water is put into the steamer, it needs to be boiled by fire, and then the steamed bread is put into the steamer. Continue steaming on high fire for about 10 minute, and then adjust the fire to medium fire and continue steaming for about 10 minute. Don't open the lid of the steamed bread in a hurry, you need to wait until the temperature drops a little before taking it out to prevent the steamed bread from shrinking.

Matters needing attention in steaming steamed bread:

1. Dilute yeast with warm water.

The method of yeast dilution is as follows: pour a proper amount of cold water into the basin, then start to heat the water, and test the water temperature while adding it, about 40 degrees, and the hand temperature will be mild if it is not hot. You can also dilute the yeast in another bowl and add it to the flour.

2. The dosage of yeast powder

Eating yeast powder does not mean that the more steamed bread, the better. On the contrary, if too much yeast powder is used in steamed bread, steamed bread will have a strange taste. The proportion of yeast powder on the package is slightly higher than that on the description.

3. Fermentation temperature

Good noodles can't be dried directly on the balcony, so steamed bread is bound to have a sour taste. Cover the noodles with plastic wrap to ensure that the whole pot can be wrapped, and then put them in a warm place in winter for about two hours.

4. Method of making steamed bread

Dough will be very thin when it is fermented. It's time to add some flour. You should be careful not to add too much flour at this time. If you add too much flour, the steamed bread will be hard but not soft. Knead more and then shape the steamed bread, so that the steamed bread tastes good.

Let the steamed bread stand for at least five minutes after it is done.

Don't rush to steam the steamed bread in the pot. Let it stand in its original place for at least 15 minutes. When you see that the steamed bread is getting bigger, put it in the pot again at this time, so that the steamed bread will be completely fermented and the flour will become particularly soft.