The last time I tried a steam cake, the feedback was better than roasting, and I was wondering if the bread could also be steamed, so I followed the recipe of the baked bread, using pumpkin mud, and the same procedure, which was the same as before, which turned the roast into steam, which was still a little stale, turned into a little excitement when the lid was opened, the steamed bread was fat, all full of molds, tasted soft and thin, the internal lassing worked well, and it was so soft for days, it wasn't as hard as a bun. More importantly, it's not evaporated, it's easy to control it。
It's hot and it's low on ovens. This evening, thinking of making a cake match, for the first time, it's the same as an egg breakout, which is the last step from roasting to steaming, and the pasta is the bottom of the cake, which accidentally pushes the bottom down, affecting beauty, the internal tissue of the steamed cake is good, the taste is soft, it feels better than the roasting。
