How can steamed bread be softened?

Preparation materials: flour 400g, water 150g, yeast 3g.

1. Pour the prepared 300g flour into a container for later use.

2. 3g yeast with 130- 140g warm water.

3. Add step 2 to step 1. When the surface is smooth, cover with plastic wrap and wet cloth and ferment at room temperature for 2-3 hours or stay overnight in the refrigerator.

4. Add 80- 100g dry flour and 10g warm water to the fermented dough, and continue to knead into smooth dough.

5. Divide the dough into 6 small portions, each about 85g.

6. Knead each small dough once, without too much force.

7. Shape the smooth dough, knead the dough into a circle with a tiger's mouth, and put it in a steamer to wake it up again for 20 minutes.

After 8.20 minutes, steam the steamed bread. /kloc-Turn off the fire after 0/5-20 minutes, and take out the steamed bread after 3-5 minutes.