1, flour quality. High precision flour or special flour.
2. modulation fermentation. The proportion of flour, water and fermentation raw materials (old flour, some called flour fertilizer, or yeast) should be controlled by combining fermentation time and room temperature at that time.
3. Knead the noodles. This step should not be underestimated. Whether it is machine or hand-made, the dough should be "three lights"-face light, hand (machine) light and basin (container) light. Generally, when these three points are achieved, the process of kneading dough is basically in place. For better, knead for a few minutes after reaching the "three lights" to make the dough ferment evenly and fluffy.
4. Production process. After the dough is fermented, it must be kneaded for the second time until the air holes generated during the dough fermentation are "kneaded", then it is awakened for a few minutes, and the dough feels very elastic by pressing it with your fingers, then it is shaped and steamed in a cage for 15-20 minutes (depending on the size of steamed bread) to be cooked.
The steamed bread made according to these requirements is delicious and delicious. But in the production process, we must pay attention to whether the amount of water is appropriate. We can let a steamed bread cool, open it and taste it, and observe it to see if it is the ultimate and full of vigor. It depends on the moisture in the dough. Too much will stick to teeth, and too little will drop slag. If there is neither, then steamed bread is vigorous.