Steamed bread is a traditional food in China, but if it is not delicious, it will collapse and crack, thus affecting the taste and beauty. So what can be done to keep the steamed bread from collapsing? Below I will share three tips.

First, choose high-gluten flour. The skin of steamed stuffed bun needs to have certain toughness and elasticity. If steamed with low-gluten flour, it will collapse easily. Therefore, when making steamed bread, it is suggested to use high-gluten flour, which can make steamed bread more tough.

Secondly, knead the dough in the right direction. Knead the dough in the same direction, which can make the gluten more uniform and avoid cracking when steaming steamed bread. At the same time, we should also pay attention to the moisture of noodles when kneading them to avoid being too dry or too wet.

Third, we should grasp the time of kneading dough. Too long or too short dough time will affect the taste and shape of steamed bread. Generally speaking, the fermentation time should be about 1.5-2 hours. When the steamed bread is fermented to twice its size, it can be steamed. If the time is too long, the toughness of steamed bread will become worse and it will easily collapse; If the time is too short, the taste of steamed bread is not soft enough.

In short, if the steamed bread does not collapse, it is necessary to choose high-gluten flour, knead the dough in the right direction, and properly grasp the kneading time. Only by mastering these tips can we steam delicious steamed buns with perfect appearance.