Why is steamed cake so soft? You can try the following techniques:

1. Good water temperature control.

To ferment dough, you need yeast. You need to hydrate yeast at about 30 degrees. If it is too high, yeast will burn easily, if it is too low, it will not make good noodles. In addition, you need warm water to make noodles.

You can add some sugar.

Sugar promotes fermentation, flour is well made, and steamed cakes taste sweet.

3. The ingredients of steamed cakes are fully distributed.

To make a cake, stir eggs or other ingredients with a cooking machine for at least three minutes, and then mix them into flour.

This cake has a moderate consistency.

Add a small amount of flour several times, not too thick, or the steamed cake will not be soft. If it is too thin, it will not form, collapse together and taste sticky.

5. Time control of evaporation cake.

It is best to steam the batter with cold water, let the batter ferment for the second time, steam for 25 minutes after the water is boiled, turn off the fire for two or three minutes, and then open the lid. The hair cake made in this way is particularly soft and delicious.

In short, if you want to make the cake soft and soft, the dough, temperature,

Consistency and temperature should be in place.