1. If the face looks like hair, you can dig a small hole in the middle of the dough and pour two small cups of white wine. Stop 10 minutes, and the noodles will open.

2. If there is no yeast, honey can be used instead. 15 Add 20g of honey to every 500g of flour. When the dough becomes soft, cover it with a wet cloth for 4 to 6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.

3. Put some sugar in the noodles when fermenting. You can shorten the time of hair.

4. Put an appropriate amount of alkali into the fermented dough to remove the sour taste. Check whether the amount of alkali used is moderate and cut the dough into pieces with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.

5, steamed bread can be turned white. If the steamed bread turns yellow due to too much alkali and smells bad, you can add 100 to160g vinegar to the steamed bread water, then put the steamed bread in a pot and steam it for 10 to 15 minutes, and the steamed bread turns white and has no alkali smell.

6. Put a little salt water in the flour when steaming steamed bread. This is very convenient and labor-saving, and the steamed bread is white, fat and particularly fragrant.

7. It is not good to steam steamed bread with boiling water. Because the raw steamed bread is suddenly heated in a boiling steamer, the inside and outside of the steamed bread are heated unevenly, and it is easy to pinch feet and steam for a long time. If you put cold water into the steamer, the temperature will rise slowly and the steamed bread will be heated evenly. Even if the steamed bread is almost fermented, it can be made up in a slow temperature rise. Steamed bread is big, sweet and saves fire.

8. 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. Tear a piece of steamed bread skin. The skin is ripe when 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.