(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, and the steamed buns will be white and crisp.

Judge rawness and ripeness

There are several ways to judge whether steamed buns are raw or cooked:

(1) Pat the buns gently with your hands, if they are elastic, they are cooked;

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(2) Tear off the skin of a piece of steamed bun. If the skin can be peeled off, it is cooked, otherwise it is not cooked;

(3) After lightly pressing the steamed bun with your fingers, the pit will soon calm down and become a cooked steamed bun. If it is dented and does not recover, it means it has not been steamed yet.