1. If the time for baking steamed bread is not enough or the temperature is not high enough, the surface of steamed bread is not crisp enough and the taste is soft.

2. Before baking, coating a layer of egg liquid or oil on the surface of steamed bread can form a protective layer on the surface of steamed bread, which makes it easier to bake crispy taste.

3. The fermentation is not in place or the preparation method is incorrect.

Steamed bread, called steamed bread in ancient times, or steamed buns, is the real name of steamed buns, one of the traditional pasta in China, and it is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material is one of the daily staple foods of China people.