Usually, steamed bread steamed in cold water takes fifteen to twenty-five minutes from the time of cooking. However, the time required for steaming steamed bread will change according to the size of steamed bread and firepower, and there is no way to draw a conclusion on how long it will take to steam steamed bread in cold water.

To tell whether the steamed bread is steamed well, you can touch and press it with your hands. If the surface is no longer sticky, and it can rebound after pressing out of the pit, it is cooked.

The practice of steaming steamed bread:

Stir the prepared self-raising flour with warm boiled water (more than 20 degrees) and pour it into the prepared flour. If the water is insufficient, you can continue to add it into the flour with warm boiled water. Mix the dough until it doesn't stick to your hands, put it in a pot and cover it to ferment for 20 minutes.

After 20 minutes of fermentation, add the dry flour to the fermented dough again, continue to mix until the dough surface is smooth and not sticky, and then put it in the pot again and cover it for fermentation. I add flour twice every time and ferment it three times.

Divide the dough fermented for the last time into flour paste with the same size and put it into the steamer. Be sure to pay attention to the fact that the water in the steamer is cold water, and the flour paste should wake up for 15 minutes in the steamer before steaming the steamed bread.

First, boil the water in the steamer with low fire. After the water boils, steam for 10 minutes on medium fire, and then steam for 10 minutes on high fire. Don't hurry to pick up the steamed bread after steaming. You can take it out after five minutes. Picking up steamed bread immediately after steaming will be ugly and taste bad.