1. Don't open the lid after steaming, let it simmer in it for a few minutes, so that the dough won't shrink back
2. No need to cover the cling film, or remember to put a layer of oil on the cling film, otherwise the dough will stick to the cling film during the fermentation process, and the shape will fail! !
3. How to confirm that the steam is not cooked? Press the steamed bun with your hand. If it has elasticity and does not retract, it is cooked. If it is too troublesome, just steam it for a few more minutes
4. Put cold water into the pot and steam the steamed buns so that the buns will be evenly heated, and the taste will be better.