1. Exhaust port: There is a small opening at the top of the steamed stuffed bun, which is usually poked lightly with a toothpick or bamboo stick. This vent can let the steam inside the steamed stuffed bun escape, reduce the internal air pressure and prevent the steamed stuffed bun from bursting during cooking.
2. Exhaust times: You need to exhaust twice when making steamed bread. The first time is to let the bubbles in the dough out after the steamed stuffed bun raw materials are mixed evenly. The second time is after the steamed bread is formed, the stuffing is wrapped in the rolled dough, and then the air is exhausted. The amount of exhaust can ensure that the air pressure inside the steamed bread can be released reasonably during steaming.
3. Exhaust strength: When exhausting, you need to master the appropriate strength to avoid excessive exhaust, which will lead to the space inside the steamed stuffed bun and the taste is not good. Usually poke the exhaust port gently with a toothpick or bamboo stick, not too hard.