1. Good water temperature control.
To ferment dough, you need yeast, and you need to hydrate yeast at about 30 degrees. If it is too high, the yeast is easy to paste, and if it is too low, it can't make noodles well. In addition, you need warm water to make noodles.
You can add some sugar.
Sugar promotes fermentation, flour is well made, and steamed cakes taste sweet.
3. The ingredients of steamed cakes are fully distributed.
To make a cake, first beat eggs or other ingredients together with a cooking machine for at least three minutes, and then mix them into flour.
This cake has a moderate consistency.
Add a small amount of flour several times, not too thick, or the steamed cake will not be soft. If it is too thin, it will not form, collapse together and taste sticky.
5. Time control of evaporation cake.
It is best to steam the batter with cold water, let the batter ferment for the second time, steam for 25 minutes after the water is boiled, turn off the fire for two or three minutes, and then open the lid. This makes the cake soft and delicious.
In short, if you want to make the cake soft and soft, the dough, temperature,
Consistency and temperature should be in place.