There are several ways to judge the raw and cooked steamed bread: pat the steamed bread with your hand and it will be cooked if it is elastic; Tearing open the skin of a piece of steamed bread is ripe if it can be uncovered, otherwise it is immature; After gently pressing the steamed bread with your fingers, the pits will soon calm down the mature steamed bread. If the pits have not recovered, it means that they have not been steamed.

After the kneaded raw steamed bread is put into the steamer, the steamed bread is quickly surrounded by high-temperature steam and evenly heated from all sides. The carbon dioxide gas in steamed bread expands when heated, but it is not easy to come out. It can only be drilled around, so many small bubbles expand, making steamed bread loose and mysterious.

If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracks on the surface. Such steamed bread is elastic and tastes sweet and delicious.

There are three key links in making steamed bread:

First, noodles should be blended, and the ratio of yeast powder to flour should be done according to the instructions. You'd better buy a piece of burnt noodles to make yeast.

Second, make dough for a long time. Yeast powder and noodles should be awake for more than 2 hours. Wet yeast and flour should wake up for more than 4 hours.

The third is the temperature of steaming in the pot. Don't steam the cooked noodles until the water boils. Raw noodles should be steamed in cold water. Fourth, the steaming time should be well grasped. It usually takes more than 30 minutes. Don't open the lid in the middle. Steamed bread struggles for breath, and it is not easy to make steamed bread mature if it runs away.