1. At first, yeast was boiled when it was melted with water, not warm water.

2. After the dough comes out, it is twice as big and has honeycomb holes, indicating that there is no problem with the dough; Before steaming, after setting, there is no secondary fermentation, or the time and temperature are not good enough, so it is steamed, so it becomes dead noodles.

If steamed bread cracks every time, I think it's because you don't have enough time to wake it up again. Twice fermentation is the secret of smooth steamed bread. Steamed steamed bread and dough should be awakened at least twice, and the dough should be rubbed smooth every time. After the dough is proofed, it should be covered with a wet cloth or plastic wrap to avoid excessive evaporation of water and dry skin. Here's how to do it in detail: Step 1: Melt the yeast with warm water. The water temperature should not be too high. Just try the warm feeling with your fingers. Step 2: Pour the stirred yeast water into the flour, add warm water and knead it into dough bit by bit. The secret is that you must add a small amount of water, and the dough should not be too soft, so it is easier to form.