1.

When steaming steamed bread, if the dough seems to be out of shape, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, and stop for 10 minutes, and the dough will be out of shape.

2.

If there is no yeast, honey can be used instead, and honey15-20g can be added to every 500g of flour. After the dough is kneaded, cover it with a wet cloth for 4-6 hours. The steamed bread steamed from honey dough is soft and fragrant, and the entrance is sweet.

3.

In winter, the indoor temperature is low, and it takes a long time to make dough. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.

4.

In the fermented dough, people often put a proper amount of alkali to remove the sour taste. Check whether the amount of alkali used is moderate. You can cut the dough with a knife. If there are holes with even sesame seeds on it, it means that the amount of alkali used is appropriate.

5.

If the steamed bread turns yellow due to too much alkali, and the alkali smell is unpleasant, vinegar100-160g can be added to the steamed bread water, and then the steamed bread is put into the pot to steam for 10- 15 minutes, and the steamed bread will turn white without alkali smell.

6.

When steaming steamed bread, put a little salt water in the flour to promote fermentation, and the steamed bread is white and delicious.

the second type

Healthy honey can be substituted without baking powder. The method is as follows: according to the ratio of 250 ml of water and honey 1.5 tablespoons per 500 grams of flour, honey is poured into flour mixing water and mixed with flour. After the dough is kneaded evenly, it is put into a basin, covered with a wet cloth, and placed in a warmer place for fermentation for 4-6 hours. When the dough swells to twice its original volume, it can be used. If you smell sour dough, you can add some alkaline water appropriately and knead it evenly before using it. This is an innovative approach.