The skin is smooth as a mirror, and there should be no shrinkage, blistering, yellowing, spots or even faint dark spots.
The skin is soft and shiny.
The whole steamed bread is beautiful milky white.
It smells sweet of wheat and fermentation.
Gently press the steamed bread with your hand, and the trace will recover soon, indicating that the steamed bread is very elastic.
Cut steamed bread, the tissue inside should be very, very close and meticulous, and no holes can be seen with the naked eye.
The taste should not be sour or bitter.
You can't stick your teeth when eating.
Matters needing attention in making steamed bread
(1) Add water (water, milk or other liquid) to the dough and heat it to 40 degrees in winter (if the temperature exceeds 50 degrees, the yeast will die); In summer, use cold water or iced milk. After the dough is stirred, the temperature should not exceed 28℃ or be lower than 20℃ (the lower the temperature, the lower the yeast activity).
(2) Both basic fermentation and final fermentation should be carried out in a warmer place as far as possible. In summer, the room temperature is fine; But in winter, you can put hot water in the steamer, then put the kneaded dough in a basin or put the steamed bread in the steamer and cover it for fermentation.
(3) Whether it is basic fermentation, intermediate fermentation (noodles) or final fermentation (secondary proofing), do not over-ferment. Too short or too long will affect the appearance, taste and internal structure of subsequent processes and finished products.
(4) Never use hot water when steaming steamed bread.
(5) When steaming steamed bread, the firepower should not be too small or too large. It is best to use a small fire to a medium fire. (See "Frequently Asked Questions" below)