1, summer with cold water and noodles, winter with warm water and noodles, winter and noodles, hair flour should be 1 ~ 2 hours earlier than summer. Be careful when adding water to the noodles.

2, and the dough should be rubbed a few times, to promote the starch and protein in the flour to fully absorb the water, the table into the gluten genuinely good. And good dough to maintain a certain temperature to 30 ℃ is appropriate.

3, when the face has risen, to master the degree of fermentation. If you see the dough has been honeycomb, there are many small also, that has been fermented. The larger the eye of the honeycomb-shaped body of the dough, the older the fermentation, or even to over-fermentation.

4, steamed buns on the cage steaming sheep, to go through the molasses. Winter molasses about 15 to 20 he clock, summer is shorter. Steamed bread on the cage, the pot of water must be wide open, 10 minutes to see the atmosphere.

5, the cage drawer and the mouth of the pot can not leak, there are leaks must be plugged with a wet cloth. Steaming with aluminum pot lid to cover tightly.

6, steamed buns, the pot must be heated with cold water, gradually warming up, so that the buns billet evenly heated. Do not try to fast at the beginning of the hot water or boiling water steamed buns, because this steamed buns are easy to clip.