The dough is too dry or not fermented well, and the skin will become hard after steaming. The skin of steamed buns is too thin, and the skin will become hard after steaming. The ideal state of steamed buns is half skin and half stuffing, so that the steamed buns can be big and soft. The pot cover is too flat: after the water is boiled, the steam on the pot cover drips onto the steamed stuffed bun and scalds the noodles into dead noodles, so the steamed stuffed bun skin is hard. Poor sealing of the pot cover: when steaming steamed buns, the pot cover is not tight, which makes cold air enter, thus causing the steamed buns skin not to ferment.

1, the dough is too dry or not fermented well, and the skin will become hard after steaming.

2. The skin of steamed buns is too thin, and the skin will become hard after steaming. The ideal state of steamed buns is half skin and half stuffing, so that the steamed buns can be big and soft.

3. The pot cover is too flat: after the water is boiled, the steam on the pot cover drips onto the steamed stuffed bun and scalds the noodles into dead noodles, so the steamed stuffed bun skin is hard.

4, the lid is not well sealed: when steaming steamed buns, the lid is not tightly covered, which makes cold air enter, resulting in the bun skin not fermenting.