The yeast powder is melted with warm water of 35 -37 degrees (or warm milk will be whiter), and the dough is stirred with this water until the hardness is moderate and does not stick to hands. After kneading, cover the dough with a wet cloth and ferment. It will definitely go up in about 2 to 3 hours. Then, put the dough on the chopping board, add dry flour and knead well, and wake up for a while.

It's not surprising that you should use cold water. If the water is boiled as usual, it will definitely produce dead dough. The practice of boiling water with fire is only suitable for flour fermented with flour fertilizer. Don't steam steamed bread with hot water.

Many people like to steam steamed buns with hot water or boiled water, thinking that they will open quickly. In fact, this is unscientific, because the cold steamed bread suddenly meets hot air, and the surface is bonded, so it is easy to clamp the steamed bread.

The correct way is to add cold water to the pot, put the steamed bread in it, and then heat it, so that the steamed bread is evenly heated, soft and delicious.

Old-faced steamed bread is a kind of steamed bread made by leaving a little dough fermented in the last time as flour fertilizer, adding flour, water and seed dough, fermenting overnight, adding water, alkali, fresh flour and dough into the fermented dough (also called old noodles) the next morning, and then cutting, shaping, proofing and steaming.