-Mix flour with warm water (40℃). Tap water contains bacteriostatic agent, which will inhibit yeast fermentation and should be boiled and cooled. Because microwaves can kill bacteria, please don't heat water containing yeast in the microwave oven.

-Steamed buns taken out of the refrigerator can't be used directly, but they can be fried and tempered.

-Steamed buns should not be too wet, otherwise it will affect the fermentation of steamed buns and form a dead surface at the bottom.

-Grease the bottom of steamed buns or steamed buns to prevent them from sticking to the bottom.

-Steamed steamed buns should be caged in cold water (or warm water) with medium fire. Don't open the lid immediately after turning off the fire, let it solidify for five minutes before taking it out. If the steaming fire is too urgent, the center of the steamed bread can't be heated and expanded, and the gluten on the outer skin has been overheated and condensed, which is easy to cause the phenomenon that the steamed bread is uncovered and retracted.

-Use commercial fresh yeast (such as plasticine, soft powder mud and sour taste), and be careful of invalidation, and pay attention to refrigeration (1-5℃).

-Use medium gluten flour to make steamed bread and steamed buns, and the protein content is 9- 1 1%. Avoid using low-gluten flour, such as cake flour and corn flour.

Fermentation heat preservation method:

The optimum growth temperature of yeast is 28-30℃, and at 40℃, yeast cells begin to be inhibited and destroyed.

-Use a professional thermostat alarm box.

-You can put the dough container next to the radiator and heater on the refrigerator.

-Dough fermentation containers can be wrapped in blankets or electric blankets.

-You can put the dough in a warm water steamer, and if the temperature drops too fast in winter, you can heat it with fire (20 seconds).

-After the oven is preheated to 40℃, turn on the light to keep warm.

-When the oven is heated, turn off the fire and open the door. When the temperature drops to near body temperature, add the dough.

-Or put the dough in the oven or incubator, and then put it in a large pot of boiling water.

-You can float the fermentation container in a warm water pot and cover the jar with flat glass.

There is a trick to frying steamed bread:

When frying steamed bread slices, soak them in cold water first, and then fry them in an oil pan, so that the fried steamed bread is yellow and tender, delicious and fuel-efficient. Bread preservation: put a celery in the bread substitute to keep the bread fresh.

Bread made of beer:

When kneading dough, use the same amount of beer instead of milk, which not only makes bread easy to bake, but also makes bread taste like meat.

How to heat steamed bread

Steamed bread becomes dry and hard after being left for a long time, and it is difficult to steam thoroughly after being heated in the pot. Steamed bread is hard and flat, and it is not delicious.

If some water is poured on the surface of steamed bread before reheating, steamed bread will become soft and delicious.

Don't steam steamed bread with hot water.

Many people like to steam steamed buns with hot water or boiled water, thinking that it will open quickly. Actually, this is unscientific. Because cold steamed bread suddenly meets hot air and the surface adheres, it is easy to get steamed bread caught in the middle.

The correct method should be to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread can be evenly heated, soft and delicious.