1. The steamed buns made are very hard: the fermentation time is not long enough, and the amount of yeast is not enough or the quality of yeast is not good; another case is that the indoor temperature during fermentation is too low, so it is best to put the noodles in a pot with warm water and close the lid for fermentation in winter.
2. After steamed buns are steamed, the folds are not as clear as when they are steamed. There are only a few cracks left: usually, there is too much water in the mixing time, and the dough is too wet and soft. When steamed in a pot, the pleats are easy to join together.
3. Steamed buns will retract when they are boiling, and there will be sags: if the lid of the pot is opened as soon as the fire is turned off, the steamed buns will retract suddenly when they encounter cold air, and the steamed buns have sunken skin. To avoid this situation, remember not to open the lid in a hurry after the fire is turned off. It will not happen if the lid is opened after 3-5 minutes of simmering.
4. Vegetable stuffing will turn yellow: when filling with vegetables, in order to keep the vegetables green, 1-2 tbsp of oil (lard will be more fragrant, but not vegetable oil) must be mixed together, so that the steamed stuffed bun can keep the original color of vegetables.
5. The meat stuffing is too dry, making firewood: when making meat stuffing, it's better to choose half fat pork. If you are afraid of being fat and use lean meat, you should put some vegetable oil to stir the stuffing, and use wet starch instead of dry starch to mix the meat stuffing. The meat filling made in this way will be tender and will not have the feeling of firewood.
6. The method of steamed buns not sticking to the steaming grid: spread some oil on the bottom of the dough, and then put it on the steaming grid. When preparing to put into the pot, spread a piece of wet gauze (the square gauze sold in drugstores) on the steaming grid, and then put the dough on it. After boiling, remember to move the steamed buns to another plate, otherwise if it is kept for a long time, the bottom of the bun will be too wet to affect the taste. It is better to replace wet gauze with fresh corn leaves or soft dry corn leaves.