Three methods: 1. Using baking powder and adding some sugar can shorten the fermentation time and achieve good results. 2. When mixing dough, if you put a little salt water to blend, you can shorten the fermentation time and make the steamed bread softer and more delicious. 3. Add some beer (half beer and half water) to the flour when mixing dough, so that the steamed bread is particularly soft. Optimum temperature of hair surface: the optimum temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour mixing water can be adjusted appropriately: cold water is used in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can mix flour with 60 ~ 70 degrees hot water, cover it with a wet cloth and put it in a warmer place. What if there is too much alkali in the dough? If there is too much alkali in the fermented dough, white vinegar can be added to neutralize it with alkali. Steam on the drawer for seven or eight minutes and find that there are too many alkali pairs. You can sprinkle some alum water on the finished product, or apply some light vinegar water after the drawer is put down. Quick dough mixing: I want to eat steamed bread, but I don't have dough mixing. What should I do? There is a way to try: according to the ratio of 500 grams of flour, 50 ml of vinegar and 350 ml of warm water, mix the noodles, bake them for 10 minute, add 5 grams of baking soda or alkaline noodles, and knead them vigorously until they are not sour, so that the buns are still soft. How to judge whether the fermented dough is developed: when the dough expands to a certain extent, gently press the top of the dough with your fingers. After the finger is removed, if the pressed dough cannot be restored to its original state, the dough will sink slightly, indicating that the dough is well developed; If the compressed part can recover quickly, it means that the surface is not well developed. You can also grab a piece of dough and have a look. If there are many holes in the dough, it means it is ready. The bigger the honeycomb eye, the older the fermentation, such as bean curd residue, indicating that it has been overdone. The fermented noodles are overdone, so you can put a certain amount of dead noodles. The dosage depends on the degree of over-fermentation. Honey can replace leavening agent to make dough: according to the ratio of 250 ml water and 1.5 tbsp honey per 500 g flour, honey is poured into flour mixed water to make dough. Knead the dough evenly, put it in a basin, cover it with a wet cloth, and ferment it in a warmer place for 4-6 hours. When the dough expands to twice its original volume, it can be used. If you smell the sour dough, you can add some alkaline water properly and knead it well before using it.

Beer steamed bread is soft. When kneading dough, add some beer (half beer and half water) to the flour, so that the steamed bread is particularly soft. My hair was softened by salt water. When making dough, if you put a little salt water to blend, you can shorten the fermentation time and steam steamed bread more soft and delicious. In cold weather, using baking powder and adding some sugar can shorten the fermentation time, and the effect is good.

1, baking powder is soaked in warm water, and the water temperature is preferably around 35 degrees. 2. Soak the dough in warm water, and be sure to knead it for 15 minutes. Then put it in a warm and humid place for fermentation. If the room temperature is low, you can put it in a large pot filled with warm water with a bowl full of dough and cover it. The fermentation time should not be less than 1.5 hours, preferably 2 hours. 3. Knead the fermented dough to be soft, then mix it with flour and knead it evenly, knead and shape it, and ferment it twice, that is, put the molded dough into a test tray or steamer for not less than half an hour. Only in this way can the hairy surface be magnificent. I usually cook bread for at least 2 hours in summer and 4 hours in winter.