You can't. The steamed bread made by secondary fermentation is fluffy and soft. Once fermented steamed bread is easy to steam into dead noodles. 500 grams of flour requires 5 grams of yeast. A mineral water lid is about 7 grams, and 5 grams is almost 7 minutes full.

The practice of steamed bread:

Ingredients: 200g flour, 2g yeast powder and warm water.

1. Add warm water to the bowl, put the yeast powder in the bowl and dissolve it in warm water.

2. Pour the yeast water into the flour, add a proper amount of warm water to form a smooth dough, smear a little dry flour on the surface of the dough, wipe dry the flour to prevent sticking, and put it in a warm place for the first fermentation.

3. Take out the fermented dough and knead it to exhaust.

4. Divide into several small doses

5. Knead into a circle to make steamed bread blanks. Make all steamed bread blanks in turn.

6. Pour an appropriate amount of cold water into the steamer, put the steamed bread blank into the steamer, cover it for secondary fermentation, and ferment for 15 minutes.

7. Fermentation is good. When the water boils, turn to medium heat for steaming 15 minutes, stew for 5 minutes, and take it out for eating.