(1) When steaming steamed buns, if the dough seems to be puffy but not puffy, you can dig a small hole in the middle of the dough, pour two small cups of white wine into it, wait for 10 minutes, and the dough will puff up.

(2) If there is no yeast when making dough, honey can be used instead. Add 15-20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4-6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste.

(3) In winter, when the indoor temperature is low, it takes a long time for the dough to rise. If you put some sugar in the dough during fermentation, you can shorten the rising time.

(4) In fermented dough, people often add an appropriate amount of alkali to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut the dough into a piece with a knife. If there are holes of uniform size like sesame seeds on it, it means the amount of alkali used is appropriate.

(5) If the steamed steamed buns turn yellow due to too much alkali and have an unpleasant alkali smell, you can add 100-160 grams of vinegar to the water in which the steamed buns have been steamed. Put the steamed buns into the pot and steam for 10-15 minutes. The steamed buns will turn white and have no alkaline smell.

(6) When steaming steamed buns, put a little salt water in the flour to promote fermentation. The steamed buns will be white and crisp

How to make steamed buns

Steamed buns are one of the common staple foods in families. How to steam steamed buns to make them soft and chewy? The tips are as follows:

1. Use cold water to knead the noodles in summer and warm water in winter. Kneading and proofing noodles in winter should be done 1 to 2 hours earlier than in summer. Be careful when adding water when mixing noodles.

2. Knead the dough several times to encourage the starch and protein in the flour to fully absorb water, and the resulting gluten will have good consistency. The mixed dough should be kept at a certain temperature, preferably 30°C.

3. When the noodles have risen, you must control the degree of fermentation. If you see that the dough has a honeycomb shape and there are many small ones, it means it has fermented well. The larger the eyes of the honeycomb surface are, the older the fermentation is, or even over-fermentation.

4. When the steamed buns are steamed in a cage, they must pass through the noodles. It takes about 15 to 20 minutes to bake noodles in winter and shorter in summer. 5. There should be no air leakage at the joint between the cage drawer and the mouth of the pot. If there is air leakage, it must be blocked with a damp cloth. When steaming in an aluminum pot, the lid should be tightly closed.

6. When steaming steamed buns, the pot must be heated with cold water and gradually heated up so that the steamed buns are heated evenly. Don't try to steam the steamed buns with hot or boiling water right from the start, as the steamed buns will easily become raw.

Yeast powder is better for making dough, and there is no need to add alkali. My experience is that Angel yeast is better.

1. Follow the instructions for dosage, slightly more in winter.

2. Put the yeast into a bowl, add a small spoonful of sugar, and dissolve with warm water. Pour into the flour and knead evenly until the dough becomes slightly softer. Cover with a damp cloth and let sit in a warm place. It can be done when the volume becomes larger and there are a lot of small bubbles in the surface.

3. After making the steamed buns, cover them with a dry towel and let them rest for 20 minutes. (Special attention should be paid to this. The finished steamed buns must be left for 20 minutes before steaming!)

4. Pour water into the steamer and steam over high heat for 15 minutes - 20 minutes. I just steamed a pot of flower rolls according to the above method, haha, success! Tastier than the ones on the market! You really have to believe in science! 1. If there is no yeast for baking dough, you can use honey instead. Add 15 to 20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4 to 6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste. 2. Put some sugar in the dough to shorten the rising time. 3. In fermented dough, people often add an appropriate amount of alkali to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut the dough into a piece with a knife. If there are holes of uniform size like sesame seeds on it, it means the amount of alkali used is appropriate. 4. If the steamed steamed buns turn yellow due to too much alkali and have an unpleasant alkali smell, you can add 100 to 160 grams of vinegar to the water in which the steamed buns have been steamed, and then put the steamed buns into the pot and steam for 10 seconds. In 15 minutes, the steamed buns will turn white and have no alkaline smell. 5. When steaming steamed buns, put a little salt water in the flour to promote the fermentation of the dough. The steamed buns will be white and large. Wang Xiaoxi