1, mix flour with cold water in summer, mix flour with warm water in winter, and mix flour and dough in winter should be 1-2 hours earlier than in summer. Be careful when adding water to the dough.

2. Knead the dough several times, so that the starch and protein in the flour can fully absorb water, and the surface gluten is good. A good dough should be kept at a certain temperature, preferably 30 degrees.

3, when the face has risen, we must master the degree of fermentation. If the dough has been honeycombed and there are many small eyes, it means that the fermentation has been completed. The bigger the eye of the honeycomb cube, the older the yeast is, and even it is overdone.

4. Before the steamed bread is cooked in the cage, it must pass through the noodles. In winter, it is about15 ~ 20 hours, but it is shorter in summer. When the steamed bread is put on the cage, the water in the pot must be opened wide, and the atmosphere should be seen for 10 minutes.

5. The joint between the steamer and the pot mouth can't leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.

6. When steaming steamed bread, the pot must be heated with cold water, and the temperature is slowly raised, so that the steamed bread blank is evenly heated. Don't steam steamed buns with hot water or boiled water at the beginning, because steamed buns are easy to pinch.