1, the second proofing method of dough is to boil some warm water in the pot in advance, and 50℃ or 60℃ is enough, and then put the steamer on it for proofing. Steamed bread with insufficient awakening time is small in size and uneven in skin.

2. After dough is kneaded, it has strong gluten. Therefore, it takes some time to wake up, and the raw steamed bread can become soft and restore ductility. Only in this way can yeast produce more carbon dioxide and make steamed bread swell.

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