Steaming buns is cold water on the pot.

Steaming buns will first add cold water to the steamer, boil it to warm, put the buns in, for the second time to wake up, and then steam on high heat. That is to say, warm water on the pot steaming is the best, the buns can fully hair up, make the buns are particularly fluffy. And directly cold water on the pot to steam, the buns are difficult to hair in place, making the poor taste of the buns, hot water on the pot to steam, buns within the yeast will be scalded to death, steamed buns will be hard.

Steaming buns fire control

Steaming buns with a large fire steam to steam, generally do not use a small fire to continue steaming, but changed to medium fire to continue to heat it, because with a small fire to steam, then it is easy to make the bun skin collapsed, and steamed out of the bun skin texture is not fluffy, so the small fire and not suitable for steam after the steam steam to steam the buns again.

Steam with high heat to the pot with a lot of water vapor, and then change to medium heat to continue to heat, so that the steamed buns can quickly expand, and the skin tastes more sweet and fluffy.