If it is for home use, it is recommended not to consider the proofing function. Methods: Heat in a steamer with 2L, and when the temperature drops to about 45 degrees, add the molded dough. If it is a commercial model, the suggested method: be sure to heat it before the oven. When the temperature drops to about 50 degrees, use a deep baking tray to hold water, and use a shallow baking tray to put the formed dough.

Preheat the oven to 180 degrees. This is the most suitable temperature for reheating bread. If you heat it a little more, the bread will burn. If the temperature is lower, it will take longer to cook and the bread will dry. If you want the bread to be crispy outside and tender inside, 180 degrees is the most suitable.

The steamed bread taken out of the freezer can't be baked directly in the oven. Because the steamed bread taken out of the freezer is baked directly in the oven, it will lead to the situation that the steamed bread is cold inside and burnt outside, so it can't be eaten. The steamed bread taken out of the freezer is frozen or frozen, so it needs to be baked for a long time to completely heat the inside of the steamed bread, while the outside of the steamed bread will overheat.