It is better to use medium gluten flour for steamed bread. Flour is generally divided into high gluten flour, medium gluten flour and low gluten flour, etc. The reason for this distribution is that the protein content is different between them. The higher the protein content, the closer it will be to high gluten flour. High-gluten flour can also be used to make steamed bread, but once this flour is made incorrectly, the finished product will be more unpalatable, so high-gluten flour is generally used to make noodles and jiaozi, but steamed bread. Steamed buns and cakes are medium-gluten flour.

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Matters needing attention in making steamed bread:

You can use old flour to make dough. It is said that yeast powder is more nutritious. Adding sugar can make steamed bread more fragrant, but don't put too much. The highest state of kneading dough is three lights, face light, basin light and hand light, which are necessary for beginners.

The fermentation time can be determined according to the weather. The fermentation time is shorter in summer and longer in winter.

Making steamed bread is the simplest pasta, which is not very complicated. It depends on the time you knead the dough. The longer you knead it, the more delicious it will be. Generally, it will be kneaded for at least 15 minutes. If you are not tired, you can add about 5 minutes.

People's Network-How to steam steamed bread white, big and delicious?

Baidu encyclopedia-high gluten flour