1, different raw materials. The production of steamed bread and buns using flour are all gluten flour, but in and when you need to add raw materials have a slight difference, buns generally only need to add yeast and water can be flour, because there are other fillings in the buns, so the flavor of the dough to keep the original flavor can be. Buns need to add sugar, honey, eggs or milk when kneading, which can enhance the flavor and sweetness of the buns.

2, different ways of fermentation. General flour fermentation is divided into primary fermentation and secondary fermentation, the production of steamed bread most of the secondary fermentation method, the first will be kneaded into a ball of flour after waking up for about 3 hours, to be the volume of dough expansion and then add some flour kneaded dough, and the dough into the shape of the steamed bread and continue to ferment for 1-3 hours can be. The secondary fermentation dough is less expensive to use and the dough is more fully fermented. Buns are generally used in the primary fermentation, the dough will be fermented into buns, directly in the pot to steam can be, buns on the texture of the dough is not so high requirements, so the use of a more rapid way of fermentation.

3, the dough texture is different. Buns fermentation need to add some more water to ensure that the humidity of the dough is greater, so that the kneaded dough is more smooth and delicate, in the fermentation is also better to enhance the efficiency of fermentation. Bun fermentation needs to maintain a certain degree of hardness of the dough, because when wrapping the filling with the dough to ensure that the dough is not deformed, so that the buns made out of the good-looking and delicious.