Tips for steaming steamed bread Making steamed bread is one of the common staple foods in the family. How can steamed bread be soft and strong? The prompt is as follows: 1. Mix dough with cold water in summer and warm water in winter. It is 1 ~ 2 hours earlier in winter than in summer. Be careful when adding water to the dough. 2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate. 3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much. 4, steamed buns on the cage to cook sheep, have to face. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned up, and the atmosphere should be seen for 10 minutes. 5. The joint between the steamer and the pot mouth must not 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 gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands. Yeast powder is better without alkali. My experience is that Angel Yeast is good. 1, according to the instructions, the amount can be slightly more in winter. 2. Put the yeast into a bowl, add a spoonful of sugar and melt it with warm water. Pour into the flour and knead until the flour is slightly soft. Cover it with a damp cloth and put it in a warm place. When the volume becomes larger and there are a lot of small bubbles on the surface, it will be fine. 3. Cover the steamed bread with a dry towel and let it stand for 20 minutes. 4, water into the steamer, steaming 15 minutes -20 minutes. How professional you are in making steamed bread! ! My practical experience: 500 grams of flour, little angel filial piety (bought in the supermarket), warm water (about 35 degrees, not hot). First put the dry flour into poverty, take a spoonful of filial piety into a bowl, dissolve it in warm water and pour it into the flour, then pour a proper amount of warm water into the flour to live. Second, put the live noodles in a warm place (30-40 degrees) 10- 15 minutes. Take it out and knead it for a while, then make steamed bread and put it on the drawer. Put the drawer under boiling water. Then turn off the fire and wait for about half an hour to check. There are many small protrusions (small bubbles) on the surface, indicating that you can fire immediately. If it doesn't appear, cover it immediately and wait for a while until small bubbles appear. Third, if there are small bubbles or the steamed bread collapses (sticks), you can fire here immediately. Depending on the size of the steamed bread, the duration of the heat is determined. Generally-sized steamed bread can be cooked in ten minutes under the fire. Hope to adopt. Thank you.