Is steamed bread cooked in cold water or hot water?

Steaming steamed bread requires cold water on the pot.

In the process of cold water heating, the water temperature gradually rises, which is beneficial to the further fermentation of raw embryos of steamed bread, which will make steamed bread heated evenly and will not shrink and wrinkle. For example, when steaming steamed bread with hot water or boiled water, the cold steamed bread suddenly meets hot air, and the surface is bonded, which is easy to pinch the steamed bread.

Steamed bread, called steamed bread in ancient times, or steamed buns, is the real name of steamed buns, one of the traditional pasta in China, and it is a kind of food steamed with fermented flour. Steamed bread with wheat flour as the main raw material is one of the daily staple foods of China people. Steamed bread originated from the head sacrifice in barbaric times and was invented by Zhuge Liang during Meng Huo's expedition. It's shaped like a head, and then gradually turned into poultry stuffing with the development of history. However, the history of China people eating steamed bread can be traced back at least to the Warring States period, when it was called "steamed cake". During the Three Kingdoms period, steamed bread had its own official name, called "Tou Man". In the Ming Dynasty, Lang Ying wrote in "Seven Drafts": "The real name of steamed bread is Tou Man, which worships the gods with the head. Zhuge Zhi recruited Meng Huo, and ordered that "Tou Man" took bread and meat as its head, and now it is steamed bread. "