The steamed bread skin in stainless steel steamer is hard and doesn't taste like wheat. Why?

First, your dough is hard and you don't wake up well. You can soften the dough and keep the wheat flavor of the dough with proper amount of yeast or baking soda.

Second, when steaming steamed bread with stainless steel steamer, be careful not to pour the steam on the inner wall of the pot cover on the steamed bread, which will easily cause the steamed bread to die.

Thirdly, I suggest that steamed buns should not be steamed in a hurry after being wrapped. Wake them up for about half an hour, and then steam them on the fire, so that the buns are softer.

Of course, it would be better if it was steamed in a bamboo drawer. But most people still use stainless steel steamer to steam, which requires you to master the kneading method, steaming time, and pay attention to the role of proofing, which is related to the flour you use. After a long time, the rules are mastered, and any steamed stuffed bun is delicious.