The steamed bread in the steamed bread shop is particularly soft, especially in the south, which is particularly sweet. The main reason is that the noodles they use are not the medium gluten noodles commonly used in the north, but the low gluten noodles used for making cakes. You can try. Steamed buns at home are all made by hand, and there is no need to wake up. Steamed steamed bread is small (the same weight) and hard. That makes sense. However, making steamed bread at home can also be fluffy, slightly yellow with alkali, and it takes 15 minutes to wake up.
In terms of equipment, the steamed bread shop has special equipment for steaming steamed bread. For example, dough mixing and kneading are all done by machines, which is definitely more uniform than hand kneading. If the dough is well stirred, kneaded and fermented, it will naturally be fluffy and soft. The water temperature is mainly felt by hand, neither too hot nor too cold. If the room temperature is too cold, you can put the basin in hot water, or put it next to the electric heater to keep the temperature. In order to save flour, the steamed bread shops outside will increase the amount of yeast powder to make the dough easier to rise, and even some shops will conduct secondary fermentation in turn to make the dough softer and bigger.
Generally speaking, the store is for the taste, mainly for the speed, baking powder and noodles. After a while, it can be steamed directly, and the dough will be shaped after it is finished. Can it wait for fermentation? Add yeast to the flour, add warm water, stir evenly, and finally stir into a flocculent shape. Knead the dough by hand, put it in a pot and cover it for fermentation. When the fermentation is twice as big, you can succeed if your fingers touch the dimple without retracting. To make steamed bread, practice still makes perfect. You have to grope several times before you can make soft and delicious steamed bread.