People are always worried that whitening agents or preservatives have been added to the steamed bread sold outside. Especially during the epidemic, many people want to buy steamed bread with flour at home, but the homemade steamed bread is not as soft and sweet as the steamed bread outside. What is the reason? Today, I will share with you these tips when steaming steamed bread. Maybe steamed bread is soft and chewy.

When preparing steamed bread in daily life, you must knead the dough repeatedly to drain the air inside, so as to make steamed bread more chewy and delicious. Then pour the flour into a basin, melt the yeast powder with warm water, slowly pour it in and stir it with chopsticks into a flocculent shape, and knead the dough until it is smooth. Adding yeast powder and a small amount of edible alkali can make dough ferment better. In the process of kneading dough, the dough should be kneaded into smooth noodles.

After kneading the dough, spread a layer of plastic wrap on it. When the dough is fermented to double or triple the size, a honeycomb will appear, indicating that the dough has been fermented. Sprinkle a proper amount of dry flour on the chopping board, take out the dough and rub it on the chopping board for about 7 times, so that the air can be exhausted, and the steamed bread is more chewy and softer to eat.

After the dough is kneaded into strips, it is divided into small doses of uniform size, each dose is kneaded into steamed bread, and fermented for 20 minutes again. Finally, steam in a steamer for half an hour. Don't open the lid immediately after steaming, about 10 minutes later. This is to prevent the steamed bread from peeling or cracking, so that the steamed bread may be particularly soft, sweet, delicious and chewy.