When we make steamed bread, we usually ferment it. If it is fermented steamed bread, we can use hot water to cook it. If it is steamed bread that has not been fully fermented, it is necessary to use cold water to cook it. Because the temperature of cold water rises gradually during the heating process, it will take some time until it is boiled, which is beneficial to the further fermentation of the steamed bread, so as to avoid the steamed bread from drying up, sagging or hard. If steamed and fermented steamed with cold water, steamed bread will collapse or crack under the action of temperature and water vapor.

But note that when we cook steamed bread in cold water, we should wake the steamed bread for a while first, and then put the cold water into the pot, so that the steam coming out slowly can further help the steamed bread to ferment. If the boiled water is put into the pot, it will be scalded to death by hot steam at once, and the steamed bread will be hard and unpalatable.