If the dough is made of yeast, it is recommended to add a little baking soda before molding and knead it into dough. Later, it will be put in pills. The thickness of the dough should not be too thin, it will be soaked by the oil inside, resulting in the appearance of dead noodles.

Perhaps the steam in the pot meets the steam cooled by the lid, and then flows back into the steamed stuffed bun, scalding the noodles to death. After the dough is fermented, roll it out with a rolling pin to force out the gas inside, so that the steamed bread can be torn out layer by layer and the steamed bread will not shrink. This is also a measure to prevent steamed bread from shrinking after ten minutes of steaming and turning off the fire.

There are several ways to judge the raw and cooked steamed bread with extended data:

(1) pat the steamed bread by hand, and it will be cooked if it is elastic.

(2) Tear the skin of a steamed bread. The skin is ripe when it can be uncovered, otherwise it is immature.

(3) After gently pressing the steamed bread with your fingers, the pits will quickly calm down the mature steamed bread. If the pits do not recover, it means that they have not been steamed.

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