When I was a child, there was a man in our village who pulled steamed bread to sell. That steamed bread smells delicious. It's layer by layer. What can we do to achieve this?

This kind of steamed bread is called old-fashioned steamed bread in rural areas. Then his main practice is to make dough yeast. It's made of old faces. That is to say, last time you left a piece of dough there, it can be directly used for fermentation next time. Fermented yeast Yes, the corresponding flour wakes up for a while. The steamed bread made in this way is chewy and torn layer by layer.