After the steamed bread is fermented, the dough should be vented, which will make the steamed bread taste softer. The general exhaust time is about 15 minutes. You can observe whether there are air holes in the cross section to judge whether the kneading dough is vented. If no air holes are found, the exhaust has been completed. You can heat the water at the bottom of the steamer to 35℃, put it on the steamer, cover it and wait for 20 to 40 minutes before steaming steamed bread.