2. Knead the fermented dough again to exhaust the gas in the dough. When kneading dough, you can put more dry flour, so that dry flour can be kneaded more, so that the taste of steamed bread is better. Then the fermented dough. There may be many reasons for the unexpected fermentation of dough. Everyone knows that fermented dough will be a little sour. It doesn't matter. Just add a little baking soda when kneading dough.
Don't forget the second fermentation after the steamed bread is finished. After the steamed bread is kneaded and shaped, the air in the dough has been exhausted and it is no longer fluffy. The steamed bread must be fermented for the second time before steaming, because it has been fermented once before, and the second fermentation time will not be long, about 10-20 minutes. So what is good fermentation? When you pick up steamed bread, you will feel that it is light in your hand, not heavy.
4. After the second fermentation, the steamed bread will be steamed. When steaming steamed bread, many people like to steam steamed bread with hot water or boiled water, thinking that it will cook faster. In fact, this is also a score. If it has been fermented for the second time, it can be steamed directly with hot water. If the fermentation is just right, or slightly bad, it is necessary to put cold water on the pot, so that after the fire, the steamed bread will wake up with the temperature rising, so that the steamed bread will be heated more evenly. In short, it is best to steam steamed bread with cold water or warm water.
5. Don't open the lid when steaming steamed bread. Don't open the lid in a hurry after steaming, and simmer for 5 minutes to prevent the steamed bread from collapsing. Moreover, when steaming steamed bread, the joint between the pot cover and the pot mouth should be tightly covered to avoid air leakage. If there is air leakage, be sure to block it tightly with wet skin.