Whether to steam steamed bread with cold water or hot water depends on the fermentation degree of flour. Steaming with boiling water is steamed bread that has been fermented, while steaming with cold water is steamed bread that has not been fully fermented. Because the temperature of cold water gradually rises during the heating process, it takes some time to boil, which is beneficial to further fermentation of steamed bread and avoids dryness and hardness. If fermented steamed bread is steamed with cold water, it will crack and collapse under the action of temperature and steam.

When steaming steamed buns or steamed buns, first wake the steamed buns for a while, and then put cold water into the pot, so that the steam coming out slowly can help the steamed buns ferment. If you put water into the pot, it will be scalded to death by hot steam at once, and the steamed buns will become hard and unpalatable.

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