1, the old steamed bread is not soft enough, which is generally caused by insufficient fermentation. Insufficient fermentation, insufficient dough expansion and insufficient internal organizational support. After the steamed bread is cooked, it will not be soft enough and elastic enough.

2. In order to increase the softness of old steamed bread, it is necessary to extend the dough fermentation time, especially the second proofing. Different flours with different gluten heads will have different practices.

If you like chewy steamed bread, it is suggested to use high-gluten flour, soft and chewy medium-gluten flour, and steamed bread made of medium-gluten flour and some low-gluten flour is soft and delicious.

4. Old steamed bread has different proportions and tastes.

5, the method of kneading dough also needs attention, the dough just made has many pores, so it must be evenly kneaded to make the dough surface smooth and the internal pores smaller and more uniform.

6. The second proofing of dough is related to whether steamed bread is soft and elastic. This is the last fermentation of steamed bread, which has a fast proofing speed and can make steamed bread fluffy.

7. If the ambient temperature is low, you can burn some warm water in the pot in advance. Don't boil the water, about 40 degrees is enough, then put the steamer on it and wake up.

8. If the wake-up time is not enough, the steamed bread will be small, the surface will not be smooth enough, just like the dead steamed bread, it will be inelastic.