I finally solved the problem of collapsing steamed steamed buns made with Canadian flour

日有詩意，夜有星辰。

This is a life problem that many Chinese people face after coing to Cannda: steamed buns made with Canadian flour often tollapse. We all know that Canadian flour both white and high gluten. High gluten is the main cause of steamed buns collapsing. So l need to lower the gluten. Here are my key takeaways.1. Use traditional dry yeast,not instant yeast.2. Split the flour into half — mix one part with boiling water to form a rough dough. This is the method of lower gluten, The other with yeast and cold water or milk to form a rough dough. Then combine the two parts, knead into a smooth dough, and let it rise.Of course, if you prefer a simple method, mix 80% all-purpose flour with 20% cake flour, and knead it all at once using cold water or milk and geast.3. After streaming, let the buns rest in the pot for 5 minutes. Open a little bit to release the steam gradually before fully opening the pot and serving. My steamed buns have never collapsed again since using these ways.

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I finally solved the problem of collapsing steamed steamed buns made with Canadian flour

日有詩意，夜有星辰。