2. Bad dough: Dough fermentation is a slow-paced thing. If you want the dough to ferment naturally, you must control the fermentation degree of the big dough. After the dough is fermented, we should exhaust the air inside. If these are not done, the steamed bread will shrink out of the pot.
3. The steam on the lid drips onto the steamed bread: When steaming the steamed bread, the steam in the pot will rise to the inner layer of the lid to form water droplets. If the water drops fall on the steamed bread during the dripping process, the steamed bread will also retract.
4. Uncover the lid early: After steaming the steamed bread, many people will habitually open the lid immediately, so that the hot air and the cold air will collide and retract. Don't open the lid at will to see if the steamed bread is cooked, or the steamed bread will shrink if it is not cooked. After all, there is a saying, don't steam steamed bread for breath!
It can be seen that we must knead the dough for a while, so that the dough can be fully integrated with yeast or leavening agent; When kneading dough, it should be placed in a warm place. After it is fermented to twice the size before, all the gas inside should be discharged. It is best not to use Taiping pot cover or straw pot cover for steaming steamed bread. When steaming steamed bread, don't open the lid at will. Don't worry about uncovering the lid after steaming steamed bread. It is best to stew for 3-5 minutes with residual temperature. As long as you pay attention to these points, you can avoid shrinking steamed bread.