White sugar and white vinegar can play a very good role in helping steamed bread ferment. However, not only when fermenting, but also when steaming steamed bread. Most importantly, when making steamed bread, you must not just add yeast. Because yeast can really fluffy steamed bread, but it is still not enough, it is best to add these two ingredients when making it.

Because it is necessary to pay attention to its secondary fermentation when steaming steamed bread, the steamed bread made in this way may ensure better taste and taste. And the fermentation will be more thorough. In fact, the secondary fermentation is also very simple, that is, when the steamed bread is put into the pot, it is put in the pot for about fifteen minutes to allow the steamed bread to ferment again.

Matters needing attention in steaming steamed bread

1. Dough fermentation: ferment the mixed dough in a warm and humid environment until the dough is twice the size. Fermentation time and ambient temperature should be well controlled, which generally takes 1-2 hours. If the fermentation time is too long, the steamed bread will be over-fermented and produce sour taste; If the fermentation time is too short, the steamed bread will not be soft enough.

2. Segmentation and shaping: Divide the fermented dough into steamed bread with appropriate size and shape it. Knead the dough into a circle, then gently flatten it with the palm of your hand, and then put the dough in a steaming tray, mouth down. Be careful not to flatten the steamed bread, so as not to flatten it after steaming.

3. Preparation of steamer: spread a wet cloth or steamer gauze inside the steamer to prevent steamed bread from sticking to the bottom of the steamer. Put some white radish slices or peanut shells in the steamer to prevent the steamed bread from turning black. At the same time, it is necessary to ensure that there is enough water in the steamer to avoid the influence of moisture drying on the ripening of steamed bread.

4, heat control: when steaming steamed bread, you must master the heat. When the steamed bread is put into the steamer for the first time, steam it with high fire for 5 minutes to make the steamed bread expand rapidly, and then steam it with medium and small fire 10- 15 minutes. Too much heat will cause the surface of steamed bread to crack, and too little heat will cause the steamed bread to be tender enough.