There is a long line in front of the steamed bread shop at the time of meal, with a row of several hundred meters. The steamed bread in his house is white, big and elastic, and there are few cases such as skin collapse or dead noodles. When it comes to skin collapse or dead noodles, the main reasons are as follows: yeast is put, which is the kind sold in the shop. Then use cold water to mix the noodles. In winter. Isn't it cold? Then if you need it, that is to say, just scald it with water. Your steamed bread is not fully kneaded and exhausted after waking up, resulting in uneven distribution of internal tissues of steamed bread, which can not be perfectly supported after steaming.

Over-fermented. Because of the excessive fermentation, the dough tissue spread more, propped up the surface but lost its supporting force, so it expanded and collapsed again. However, the birth of a steamed bread is not so simple. It goes through several processes, such as dough mixing, fermentation, exhaust, shaping, secondary fermentation and steaming. If a process is not done well, it will affect the appearance of the finished product. Some people like to eat steamed buns with dead flour, some people like steamed buns with steamed bread with hair, and some steamed buns at home will explode, just like steamed buns at home, which are relatively empty and have a fragrance. Let the temperature in the pot drop, and then lift the pot, so that the situation of steamed bread collapsing and dead skin is almost gone. There are still many people who still have this kind of situation after stewing. Generally, it is a rural iron pot, and the fire at the bottom is still heating. It is useless to stew. If we want to remove the fire, we can see the concave situation point by point from the top of the steamed bread. It can be judged that it takes too long to wake up, that is, the surface of the steamed bread is loose. Although it looks complete, once peeled off, the internal tissue is loose and the holes are too large, and it tastes good.

Recently, steamed buns have also been steamed, and some experiences have been explored. After the steamed buns are made, they should be revived for 20 minutes, steamed with hot water in the pot for 15 minutes, and then vented for 3 minutes to prevent the steamed buns from stepping on the skin suddenly when they are cold.

When steaming hot water on the pot, dry the water drops on the lid with a cloth, otherwise too many water drops will die on the steamed bread.