How to steam steamed bread into dead dough, how to remedy steamed bread into dead noodles

Is it not enough time to wake up, wake up for about half an hour to have humidity, cold water or warm water pot steaming, boiling water will die at the bottom.

Dead noodle steamed buns can be eaten, but the gluten is too large and has no taste, so it can't arouse people's appetite. It can't be discarded, it can be processed by "deep processing", and it still tastes good.

Method 1: Take a certain amount of flour, a certain amount of yeast powder (or old noodles), add some white sugar, crush (or chop) the dead flour steamed buns, and add them to the flour. Remix the dough, make the dough, and re-steam the steamed buns.

It can also be stuffed with vegetables or meat to make small foods such as steamed buns, flower rolls, vegetable cakes or fried sugar triangles.

Method 2: In the electric baking pan or pot, pour cooking oil, when the oil is fried, pour in the dead noodles steamed bread cut into pieces or strips, turn over and fry, add salt, green onions, spicy or five-spice powder, and then sprinkle some sesame seeds and other condiments, that is, fried five-spice or spicy food.

Method 3: Make a good mutton or beef soup, cut the dead noodle steamed bun into pieces or strips, and soak it in it, which is a delicious mutton or beef steamed bun.

Method 4: Add oil and meat to fry the dead noodle steamed buns cut into strips, add sweet noodles and dried sauce, stir-fry with hot sauce, and eat with noodles sauce.

If the steamed bun is steamed, but it feels the same as if it didn't have been steamed, it is because after you have made it once and then kneaded it out, you have not put it in that secondary fermentation. Because steaming steamed buns or buns needs to be fermented twice, that is, the steamed buns are ready or the buns are wrapped for a period of time, and then steamed after he sends another fermentation.

Then cut the steamed bun into slices.

Place on the outside and coat with egg wash.

In a frying pan, fry in oil until golden brown on both sides.

How to remedy the steamed steamed bread and become dead, if the steamed bread becomes dead in the real process. There's no way to remedy that, you can only make this ten-sided gnocchi and eat it.

If this happens, it's best to cut it into more slices and rub it with oil, the taste is also very delicious, otherwise the dead noodle steamed bun is very unpalatable.

The steamed buns are steamed into dead noodles because your noodles are not good enough, and there is no way to remedy them.

If this kind of noodles are cooked after the steamed bread is cooked, this kind of noodles will generally be re-mixed with the noodles, it may be that your temperature is too high or you put more baking powder.

If you steam the steamed buns into dead noodles, it may be that you don't have enough dough, or you may press too hard when making them.

The temperature inside the cage drawer rises too quickly, while the inside of the steamed bun heats up slowly, and the appearance is hot. It is easy to retract or wrinkle when it comes out of the pot; In addition, if the fire is used all the time, the air pressure in the steamer is too high, and the water vapor cannot be effectively discharged, and a large number of them gather inside the top cage drawer and cage cover, which is already a hidden danger. Because when the dough is processed with old noodles as a fermentation source, although the complexity of the flora will produce richer flavors, at the same time, the lactic acid bacteria in the old noodles will also make the dough have a strong sour taste, so it needs to be kneaded in alkali to neutralize it after the fermentation is completed.

It is also very important to add water to the pot, the water is too full, when the water boils, the cage cloth will be wet, affecting the quality of the steamed bread; If it is too little, the gas produced is insufficient, and the steamed bread will dry up and deform, which will not look good. Therefore, the most suitable amount of water should be 6-7 percent. 3 grams of yeast, an appropriate amount of warm milk (can also be replaced by warm water, the temperature of milk or water between 35 degrees and 40 degrees is best conducive to yeast fermentation) wake up for 10 minutes, directly start to make, after the steamed bread is formed, put it in a warm place to start proofing, proofing for about 45 minutes, the steamed bread becomes significantly larger.

Another reason is that the dough proofing exceeds the appropriate limit, simply put, "old", this kind of dough will appear very soft or collapsed, and in serious cases, it will become a sticky shape, and after steaming, it will coagulate into granularity and naturally become dry and hard. The steamed bread noodles are fermented with Angel yeast, which is generally 500 grams of flour and 4 grams of yeast, cold or warm water and noodles, and when the dough is fermented to double the size, it is basically ready. Noodles with cool water will proofing a little slower.

The heating is uneven, when steaming steamed buns, flower rolls, and buns, you must cover the lid tightly, and when you are in your hometown, some steamed steamed buns will cover the lid with bricks, the purpose is to prevent it from running out, and once the air leaks, there will be uneven heating, resulting in abnormal chemical reactions of steamed buns.

There are two reasons for the shrinkage of steamed bread out of the pot, one is that the heat is not right, do not open the lid immediately after steaming, turn to medium heat and steam the dough gradually inside, after turning off the fire, due to the different air pressure inside and outside the pot, uncovering the lid will make the steamed bread quickly cool and shrink, and the effect of using a steamer with exhaust holes is better. The second is that the dough has been raised for too long, and the dough is too strong and has no gluten.

After steaming, the process of steaming has been disturbed by steaming water. It's the water vapor that is to blame, and it's only the result of removing the cage cover. However, it is completely avoidable to put a white cloth on the top drawer and then cover the cage lid.

This is the main reason is that the steamed buns have not undergone a second proofing, so they become dead dough after steaming, which is very important, and everyone must pay attention to it in the process of making it in the future.

This is because the temperature is too low and the temperature is not enough when you steam the steamed buns, or it may be because the time for your steamed buns is too short, so this phenomenon will occur.

It is because the dough is over-sourced in the process of dough rising, and you may not notice the temperature and the dough is raised for too long, so this phenomenon will occur.

The main reason is that the dough did not rise, so it still looked dead after steaming in the pot, and it did not fluff up.

It may be that you didn't put baking soda when you mix the noodles, or it may be because the temperature of the water in your noodles is too high, so this phenomenon will be caused.

Because the alkaline noodles are not right, the less alkaline noodles will make it become dead dough, and the steamed buns will not be eaten.

Because the dough is not good, some people do not master the skills when making the dough, so they can't steam it when steaming.

1. The ratio of noodles and water should be two to one, and the water of noodles must be lukewarm, and cannot be scalded with boiling water, as too hot water will scald the yeast to death.

Second, it is best to have a high temperature when making dough, and it is good to rise to twice the size, the most important thing is to exhaust, to knead the dough repeatedly, and exhaust the air of the dough as much as possible, otherwise the steamed dough is very rough.

Third, the kneaded steamed bread must be proofed in the second time, if this step is missing, your steamed bread will be steamed into dead noodles.

After the noodles are made into the shape of steamed bread, they must go through the second proofing, which is very important, and only the steamed bread after the second proofing is particularly soft.

Maybe it's because you didn't proofing the steamed bun a second time after molding it, and you boiled the water and steamed it on the basket, and the noodles scalded to death.

The correct way should be to make steamed bread after molding, cover with a damp cloth or plastic wrap and let it rise for more than 15 minutes, in winter, you can make a molded steamed bun, put it in a cage, put it in a pot, boil it in water, keep warm and keep warm, proof, proof, steam for a quarter of an hour, steam it for 20 minutes on high heat, and it will be almost ripe, and most of the steamed bread will be steamed.

Open the steamer, press the steamed bun with chopsticks or hands, and it will be cooked immediately.

Open the lid of the steamer can not be too urgent, open it once first, cover it immediately, wait a little bit, and after taking the lid away, the general steamed bread will not become a dead face.

I think the main reason is that the quality of the noodles you use is very poor, and you don't control the heat well.

It may be because you have kneaded the dough again, and you want the steamed bun to be soft, so you can't knead the dough.

That's because you don't have baking powder in your dough, because baking powder plays a softening role.

In this case, it is either a step that you did not do well and did not succeed.

What is the reason why steamed buns become dead dough as soon as they are opened? Once the gas in the white bread is heated in steam, the volume expands rapidly and the baked bread expands like a balloon. If there is not enough support inside, once the temperature drops and the gas volume decreases, the toast will naturally shrink like a balloon, therefore, the gluten inside the toast is the key to the support force.

<>, whether it's painted ** or black**, is formed by a huge temperature difference between cooked bread and water. Sometimes it is not good to put the pot in cold water because the fire is strong and the temperature is high. This is also the temperature difference between hot bread and water.

You should put cold water in the panel and then burn the fire. First, slow down the heat for more than ten minutes, then intensify the heat so that the baked bread does not break. Indeed, this chapter is very vivid.

When the lid of the jar was opened, there were still white, steaming steamed buns in the drawer. When it's lifted, it turns into all sorts of weird ways, like who pinched it, and it's very ugly, but I don't really know who pinched it, so it's called "pinched by a ghost".

For deceptively simple boiled bread, you have to master all the details if you want it to be soft, smooth, and smooth. As the master of the chapter says, toasted bread stews and dies. Specifically, there is something wrong with this detail.

We don't need to speculate too much, but based on my analysis of my experience with steamed buns, the steamed buns are ready to be cooked, and some of the boiled steamed buns will shrink and turn into dead faces. Deli bread is a great coffee in the field of basic food on the Chinese table. Especially in the north, it has a very important place on the table.

If the steamed bread collapses quickly after opening Tampa, the most likely reason is that the honeycomb-like pores inside the fresh steamed bread are filled with high-temperature steam, and a large amount of cold air enters from the pan, forming frost and heat covering on the surface of the steamed bread. Due to the cold and irregular heat, the surface of the cooked bread will partially collapse, eventually forming a state of dead flour.