Steaming buns notes:

(1) Steaming buns, if the face seems to be hair non-fat, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop for 10 minutes, the face will be hair open.

(2) If you don't have yeast, you can replace it with honey, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns with honey flour are fluffy and fragrant, and sweet in the mouth.

(3) In winter, when the room temperature is low, it takes a long time to make the dough, so if you put some sugar in the dough when it is fermenting, you can shorten the time of making the dough.

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water add vinegar 100-160 grams, the steamed buns have been steamed into the pot again in the steamer for 10-15 minutes, the buns can become white, and no alkali taste.

(6) steamed buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared.