<p class="ql-block">This is a life problem that many Chinese people face after coing to Cannda: steamed buns made with Canadian flour often tollapse.</p> <p class="ql-block">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.</p> <p class="ql-block">Here are my key takeaways.</p><p class="ql-block">1. Use traditional dry yeast,not instant yeast.</p><p class="ql-block">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.</p><p class="ql-block">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.</p><p class="ql-block">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.</p> <p class="ql-block">My steamed buns have never collapsed again since using these ways.</p>