2. Knead the dough several times to make the starch and protein in the flour fully absorb water, so that the expressed gluten is sincere. Good dough should be stored at a certain temperature, 30℃ is appropriate.
3, when the noodles have risen, we must master the degree of fermentation. If the social group is already in a honeycomb shape and there are many small ones, it means that it has been fermented. The bigger the eyes of the honeycomb cube, the older the yeast is, even too much.
4, steamed buns on the cage to cook sheep, have to face. Winter is about 15 ~ 20 hours, and summer is shorter. When the steamed bread is put on the cage, the water in the pot must be turned on, and the atmosphere should be seen for 10 minutes.
5. The joint between the steamer and the pot mouth must not leak, and the leaking place must be blocked with a wet cloth. Cover the lid tightly when steaming with aluminum pot.
6. When steaming steamed bread, the pot must be heated with cold water and gradually raise the temperature, so that the steamed bread blank is evenly heated. Don't steam steamed bread with hot water or boiled water at first, because steamed bread is easy to pinch your hands.