The reason for the depression of steamed bread is that the condensed water formed by steam condensation drips on the steamed bread blank, which makes the dough of the blank unable to expand, thus becoming smaller and harder.

The correct method of steaming steamed bread is as follows:

1, the yeast is dissolved in about 1/3 warm water and stirred evenly.

2. Pour the yeast powder into the flour and stir evenly with chopsticks.

3. Pour the remaining warm water into the flour, stir it into cotton wool with chopsticks, and knead the dough by hand until the dough is smooth.

4. Put the dough in a container, cover it with a lid, or cover the surface with a damp drawer cloth and put it in a warm place to ferment to twice its size. The time varies with the ambient temperature, and the dough is uniform and honeycomb-shaped.

5. Sprinkle a little fine flour on the chopping board, knead the flour repeatedly until it is smooth, and cut the dough. If there are pores in the section, you need to continue kneading.

6. Knead until the dough section is smooth and free of air holes, shape the dough into a cylinder, cut the fritters into equal amounts of agents, and knead them back and forth into a round steamed bread shape by hand.

7. Dip some flour in the bottom of the steamed bread blank and put it on the curtain, leaving a distance between them. Cover the surface of the blank with a wet drawer cloth, continue to ferment, make the blank float again, and ferment for about 20-30 minutes. Just press the surface gently and feel elastic.

8. Put a damp drawer cloth in the steamer, put the steamed bread in, leave a distance and cover it. If the lid is not tight, it is best to wrap the edge of the lid with cloth to prevent steam leakage.

9. After the boiler water is boiled, turn to medium heat and steam for 25 minutes. Turn off the fire and let it stand for 3-5 minutes before opening the lid.