After the flour is over-fermented, you can add an appropriate amount of alkaline flour or alkaline water, and then knead the dough evenly to exhaust all the gas produced by fermentation in the dough as much as possible.

It should be noted that the alkaline noodles should not be added too much at a time, and it is best to add them bit by bit according to the situation.

When the steamed bread is fermented, we must pay attention to the fermentation time. If steamed bread is fermented with baking powder, it is usually fermented in a sealed container for about half an hour at room temperature. When the volume is doubled, the fermentation is successful.

Generally speaking, poking the fermented dough by hand will not rebound.

There is also this method: knead the dough into a slightly round shape, then tear it into small pieces and put it in a basin, and add a proper amount of flour to continue kneading the dough. After kneading the flour evenly every time, add the flour and continue kneading until the dough is kneaded to a suitable hardness. Pinch the earlobe. If you make steamed stuffed buns, it is that kind of hard and soft, and it can be a little harder. This method is similar to making steamed bread with flour. I don't know this method for a while. I often steam steamed buns like this, and the steamed buns are particularly chewy and soft.

Next, knead the dough again and let it stand for half an hour, or knead it until it is smooth and set, as shown below. Knead the strip into a ball and cut it into sections, and the steamed bread blank is ready. Steam until it is full.

Steamed steamed bread, put it on the pot with cold water, bring it to a boil, turn to low heat, steam for 15 minutes, stew for two or three minutes after the ceasefire, touch the surface with your fingers, and it will be cooked without sticking your hands.