If you cook it at home, you'd better steam it in cold water, because cold water can ferment steamed bread for three times. After three times of fermentation, steamed bread will become more fluffy and soft.

The effect of steaming steamed bread with hot water is not as good as that with cold water, because the surface of cold steamed bread dough will be sticky when it meets hot air instantly, and the surface will be cooked, but the inside will be caught.

Skills of steaming steamed bread

1. Add some dry flour to the fermented dough, knead it evenly, cut it into small doses, and knead it into steamed bread embryos. Don't steam directly in the pot, put it in a steamer for secondary fermentation, so that the steamed bread will be more swollen and soft.

2. Don't cook steamed bread directly. Turn off the fire for 5 minutes, so that the steamed bread will not collapse or shrink. Steam the steamed bread in boiling water for 20 minutes, then simmer it for 5 minutes after turning off the fire, so that the steamed bread will naturally cool down and then take it out to eat, so that there will be no problem of collapse and everyone will be delicious.