Sometimes, for various reasons, the steamed stuffed bun with its own dough is not opened well, and the steamed stuffed bun will collapse, and the feeling of hard cutting is not good. This is your remedy:

1. Press a small pit in the middle of the uncooked dough, pour a small amount of white wine into the pit and cover it with a wet cloth for about 10 minutes, and the dough can be cooked again.

2. You can also steam the dough directly and put a small glass of white wine in the middle of the steamer, so that the dough will be re-developed.

3. You can also put some salt and sugar in the dough, knead it repeatedly, and then cover it with a wet cloth for about 10 minutes, and the noodles can be re-made.

4. You can add some yeast and flour and knead the noodles again. If the activity of yeast is not good, use good yeast instead. If the dough does not rise because of the low temperature, it can be fermented quickly in an environment with a constant temperature of 25-30 degrees.

Precautions:

To test whether the fermentation is successful, you can dip your fingers in some flour and poke some holes in the dough. If the hole rebounds immediately, it means that fermentation is not enough and fermentation is needed. If the surface of the dough collapses, it means that the dough will be sour and can be neutralized with baking soda.