When we make steamed buns are usually fermented, if it is already fermented buns, you can use hot water under the pot. If it is not yet fully fermented buns, then you need to use cold water in the pot. Because the cold water in the heating process, the temperature is gradually rising, wait until boiling takes a while, during this period, is conducive to the further fermentation of the buns billet, so as not to steam out of the steamed buns shriveled, hair Zou or dry hard. If you use cold water to steam the fermented buns, buns in the temperature and the role of water vapor, it will be the buns collapsed lying or chapped.

But note that we are in the cold water under the pot of steamed buns, should first wake up the buns for a while, and then cold water into the pot, so that slowly come out of the steam can further help the buns fermentation, if the boiling water under the pot, it will be hot steam all of a sudden scalded to death, the buns will be hard and not tasty.