The taste and texture of steamed bread depend on the process of dough making and fermentation. In order to make steamed bread fluffy, it can be fermented with baking powder or dough. Baking powder is a chemical substance that can produce carbon dioxide gas and make dough swell. Fermenting dough with yeast can also produce carbon dioxide gas, which makes steamed bread softer.
Cooking steamed bread with cold water during steaming can make steamed bread have a gradual warming process, thus making steamed bread fuller and fluffy. In addition, we must master the skills of kneading dough and fermentation time, kneading dough fully and fermenting time moderately. If the fermentation time is too long, the steamed bread will become sour and not delicious; If the fermentation time is too short, the steamed bread will be too tight and taste bad.
Skills of steaming steamed bread
1. Dough fermentation: The key to making steamed bread is dough fermentation. After mixing flour and yeast, add appropriate amount of water and stir into dough. Then, put the dough in a warm place for fermentation until the dough volume is doubled.
2. Kneading: Add a proper amount of alkaline water to the fermented dough and knead well. Then cover the dough with a wet cloth and let it stand for a while to make it soft.
3. Split molding: Divide the loose dough into small pieces and knead them into round or oval steamed bread shapes by hand. Pay attention to keeping the size of each steamed bread consistent.
4. Secondary fermentation: put the molded steamed bread into a steamer and cover it with wet cloth for secondary fermentation. The fermentation time is short, about 15-20 minutes.