Manju is made of flour as the main ingredient and undergoes a fermentation process. Generally speaking, steamed bread does not contain fillings, so people often eat steamed bread with side dishes. Northern residents are accustomed to making homemade steamed buns, which need to be steamed before they can be eaten. Due to the difference in the amount of water used and the steamer each time, the steaming time also varies, usually around 25 minutes. During the process, it is necessary to pay attention to steaming until it is completely cooked to avoid half-cooking.

There are many skills involved in making steamed buns. For example, adding a small amount of lard to the dough can make the steamed steamed buns whiter, softer and more fragrant. Adding a little shredded tangerine peel when steaming can also add a hint of fragrance. If too much alkali causes the steamed bun to turn yellow, you can add 15-0 tablespoons of vinegar to the steamer water and steam it for another 0-0 minutes to restore its whiteness. When mixing the dough, knead well, the amount of baking powder should also be appropriate, and after the fermentation is completed, it should be allowed to stand for half an hour to facilitate the final steaming.

It is also crucial to master some tips for steaming steamed buns. First of all, if the dough is not in good condition when it is about to start, you can dig a small hole in the middle, add two small glasses of white wine, and let it stand for 6 minutes. Secondly, if there is no yeast, honey can be used instead, add 0-0 grams of honey per 0 grams of flour, knead it to soften and cover it with a damp cloth, and it can be launched after 0-0 hours, the effect is soft and sweet.

In winter, the fermentation time is longer due to the low indoor temperature, so a small amount of sugar can be added to the dough to shorten the fermentation time. In addition, in order to remove the sour taste, an appropriate amount of alkali is usually added to the fermented noodles. To determine whether the alkali amount is appropriate, you can cut the dough, and if there are small holes the size of sesame seeds and uniform, it means that the alkali content is moderate.

If the steamed steamed bread turns yellow due to alkali and has a peculiar smell, you can add 15-0 grams of vinegar to the steamer water, and steam the steamed bread again for 0-0 minutes, so that the steamed bread can be white and odorless. Finally, adding a little salt water to the flour can promote fermentation, making the steamed steamed buns whiter and softer.