The reasons why steamed buns steamed at home are very hard: 1. The fermentation time is too long. Over-fermented dough will lose its original "skeleton" and fall apart when picked up. The fermented flour will naturally not be able to steam into three-dimensional and elastic steamed buns. The fermentation time of the dough will vary depending on the temperature. Nowadays, there are heaters in the house. It may take 45 minutes to warm up a little and it will be ready. Seeing that the dough has developed large honeycomb-shaped pores, it is almost done. 2. The reason for using water for kneading noodles. For flour with baking powder, use warm water to knead the dough. Warm water can ensure that the baking powder is fully melted and provide a temperature for the baking powder to fully ferment. In this way, the steamed buns will have larger pores and be much softer. 3. Add the time factor when steaming the steamed buns. Because when steaming steamed buns, don't wait until the water is completely boiled, otherwise the outside will be heated suddenly, but the inside will still be cold, and the steamed buns will not be delicious. Wait until the water is slightly boiled and starts to steam, then you can put the steamed buns in.

4. Reasons why steamed buns are taken out in a hurry after steaming

Don’t open the lid in a hurry after steaming. Excessive temperature difference between inside and outside can easily cause the steamed buns to harden. Turn off the heat and simmer for ten minutes, until the temperature difference between the inside and outside of the pot is small.

5. Reasons for flour

High-gluten flour should be rarely used when steaming steamed buns at home, and the steaming effect will be somewhat affected.