What can steamed bread be replaced with without gauze? The first one uses corn leaves, the second one uses perilla leaves, and the third one uses silicone paper. I use corn leaves and perilla leaves from my hometown northeast. Corn leaves are dry, so they need to be cleaned and cut into small cubes when they are used. Perilla leaves are also dry, and the rest of steamed bean bags are left. Silicone paper is often used in hotels, not at home.

1. The steamed bread is steamed with corn leaves under the steamed bread, and the fresh leaves on the corn stalks are used after the autumn harvest. Although it has turned yellow, it is still fresh. The leaves on the old corn stalks can't be used, because last year's corn stalks were washed and moldy after being stored for one year. Mat steamed bread is unsanitary. So it's best to use corn leaves of that year.

2. The perilla leaf steamed bread is dried. Perilla leaves are picked and dried in summer, and used to make sticky bean bags in winter, a specialty of Northeast China. The sticky bean bag steamed with perilla leaves has a special flavor. Mat steamed bread with perilla leaves needs to be soaked in water first, and then put under steamed bread, so steamed bread also has a special fragrance.

3. The steamed bread with silicone oil paper pad needs to be processed first, then cut into a circle, and then cut a few holes in the middle of the circle. Because silicone paper is airtight, the small holes cut out can make steamed bread mature faster. At present, there are hundreds of ready-made pieces of this paper with different specifications. Few people use this paper to make steamed bread at home, because it costs money, so few people use it. This kind of paper is used in hotels to prevent steamed bread from sticking to the black spots on the steamer.

4. Now steamed buns don't need padding, because they are all stainless steel steaming curtains. Just put some salad oil on the steaming curtain and put the steamed bread on it. Unless the steamed bread is too thin and the hole in the steaming curtain is relatively large, a layer of things will be placed between the steamer and the steamed bread to prevent the steamed bread from leaking to the bottom of the steamer during fermentation. Few people pad things without the above situation.

Summary: When making steamed bread at home, don't mix the noodles too thinly, so the steamed bread will be flat and have no three-dimensional effect. Steamed bread noodles are the hardest of pasta, even harder than bread rolls and buns. Therefore, you must pay attention to the amount of water when mixing noodles. If there is an electronic scale at home, we can mix one third of the flour together first, and then add water slowly, so that the steamed bread noodles will not be thin.