Methods/steps

The yeast melts first.

Yeast is a kind of edible fungus, which is in a "dormant state" when it is dry and resumes its activity in warm water. So the yeast must be melted with warm water first, and more water can be added. After the yeast is stirred, flour and flour can be added directly.

Add the right amount of sugar

White sugar and yeast can be added together. Adding sugar can help the yeast fully wake up, make the flour easier to ferment, improve the taste of steamed bread, and make steamed bread taste sweeter.

However, for health, don't overdo it.

Rubbing and exhausting

When the dough is 2-3 times larger, there will be many bubbles in it. At this time, it is best to knead the dough for a long time, so that the dough can be fully vented, about 10- 15 minutes, and the steamed buns will be smooth and delicate.

Wake up

After the dough is exhausted, it is made into the shape of steamed bread. Don't rush to steam at this time. Put it in a steamer and let it stand for 20-30 minutes. Let the dough wake up for a while. When steamed bread is swollen, it will be fluffy and soft.

Cold water in the pot

Many people are used to steaming steamed buns with hot water or having meetings, thinking it is faster. But the taste of steamed stuffed bun is not soft enough, so it can be heated slowly with cold water, which has the function of re-fermentation, and the steamed stuffed bun is more delicious.

Steam in the fire

Steamed steamed bread must have a fire, which can ensure enough steam. If there is not enough steam, the surface of steamed bread is easy to collapse, crack and be unsmooth, and there are bubbles on the surface of steamed bread, which is not soft in taste.

Steamed steamed bread time

Steaming steamed bread takes more than 30 minutes. The so-called "fighting for a sigh of relief" means giving steamed bread enough steam. Never open the lid in the middle, add enough water and avoid the dry pot.

Don't take it out immediately after steaming.

After steaming steamed bread, simmer for a few minutes on low fire to prevent cold air from shrinking steamed bread, which will not look good on the surface and affect the taste.