High-grade wheat flour for steamed bread. Because the steamed bread made of this flour will be more chewy and easy to ferment, and in addition, when mixing flour, you can add a proper amount of sugar to make the steamed bread sweeter. Steamed buns look big, mainly because of gluten content and fermentation in flour. According to the domestic standard standard flour, the bran content is more than the special flour, which is suitable for making all kinds of steamed buns.

Matters needing attention

When making dough, it should be noted that yeast can't be directly sprinkled into flour. It should be melted with warm water first, and then slowly poured into flour and stirred evenly. Don't put the wrapped buns into the pot immediately, but put them in a warm place to wake up, and it is best to put them for half an hour before steaming.

Don't wait for the water in the pot to boil, then put the steamed bread in the pot. It is best to put the steamed buns in when the water is cold, so as to ensure that the steamed buns are evenly heated and the size of the steamed buns is beautiful.