At the same time, when the weather is hot, it is usually fermented with dry yeast for half an hour (the dough expands to twice its original volume). Too long time will easily lead to the invasion of miscellaneous bacteria, and the fermentation quality will become worse.
3. Moreover, the stuffing of steamed buns should not contain too much marinade, otherwise the marinade will easily penetrate into the skin, which will affect the taste of steamed buns. Generally, the skin-stuffing ratio of steamed stuffed buns is: meat stuffing (vegetable stuffing) 3:2, and fresh meat stuffing 2: 1. Four, steamed buns can't be steamed in a cage immediately, but should be steamed in a cage for half an hour (the hot weather is shorter), and then steamed in a cage pot after the steamed buns expand to 1.5 times the original volume.