1, modeling steamed bread, must be hard, the amount of yeast powder can not be large. Otherwise, it will affect the appearance after fermentation.

2. The fish scales are pressed with a small spoon. When pressing, you should use a little force, otherwise it will not be obvious after fermentation.

3. After the dough is made, knead enough dry powder to make the steamed bread more stable and reduce the possibility of retraction.

4, steamed bread cold water into the pot, water boiled and began to time.

5. After the steamed bread is cooked, turn off the fire and don't rush to open the lid. Leave it for 5 minutes before opening it.

6, open the lid quickly, otherwise the water droplets on the lid will drop on the surface of the steamed bread, affecting the appearance.