Why do steamed steamed buns deflat, and what happens when steamed buns deflat

The deflated and shrinking of steamed bread is a phenomenon caused by the collapse of the hole structure formed by the steamed bread blank when the shrinkage force is greater than the supporting force. Different types of atrophy have different causes. This can happen regardless of the process or equipment used to produce steamed bread.

1. Severe atrophy mostly occurs in the later stage of the steaming process or at the moment of cooking. This type of atrophy is caused by the fluffy internal structure of the dough collapsing rapidly under the guidance of certain factors. Flour with too high gluten value, flour that has undergone insect erosion or even clumping, uneven or excessive mixing of the dough, excessive acid production by dough fermentation, excessive proofing expansion, and too high or too low steam pressure can all lead to this situation.

2. Moderate atrophy generally appears in the outer layer near the epidermis. This is because during the proofing and steaming process, the outer layer of steamed bread expands sufficiently, and the holes are larger, which is more likely to collapse. The cause is basically the same as severe atrophy, but to a lesser extent.

Some moderately shrunken steamed bread may be due to incomplete enzyme inactivation during the steaming process, and the structure of the steamed bread is unstable due to the action of enzymes during storage.

How to steam out steamed buns without collapsing、

When making dough, the baking powder should be stirred with warm water, do not use scalding water, the dough is about twice as large as the original, and there are many honeycombs that are opened. You have to knead the good noodles repeatedly, you can also mix a little less alkaline noodles, (so that the steamed steamed bread is delicious), make the steamed bread and then wake up for about 20 minutes, not too long, see that the kneaded steamed bread has grown big, and then put the steamed bread in the pot with cold water to steam, after the high heat boils, switch to medium heat, don't keep burning with high heat (the key to whether the steamed bread is good or not soft is in the heat, you must remember to use medium or medium heat), I use gas, induction cooker is also the same reason, It takes about 15 to 20 minutes to steam, turn off the heat and wait for half a minute before lifting the lid, and then immediately remove the lid, don't drip water onto the steamed buns, that's how I do it, steam it once a week, it's soft and fragrant and good, you can try it.

Reasons: 1. The heat is too high after boiling.

2. There is a problem with the yeast ratio.

3. After opening the lid, it is poured with water.

4. The surface is too soft.

5. The fermentation time is too long.

Solution: 1. Turn to a slight heat immediately after bubbling, even if you don't open the pot, there is no problem, and the pot is not boiled just because you can't see the steam is not really open, and the time is extended accordingly.

2. After fermentation, leave a piece of flour fertilizer and put it in the refrigerator for the next fermentation, that is, old flour steamed bread, or take a pound of flour and put 3 grams of yeast, the yeast does not have to put more normal room temperature fermentation with a little yeast, you can put a little sugar to promote fermentation.

3. The cage cloth should not be too wet, probably a little wet, open the lid immediately after closing the fire, do not listen to some people and simmer it before opening, and the opening speed should be particularly fast.

4. The ratio of noodles and water should be coordinated, the noodles of the steamed bread should be dry, and the steamed bread that is too soft will inevitably be affected by water.

5. Pay attention to the time, the finished steamed bread is about 16 cm and steamed for about 15 minutes, and the lid must be closed tightly when steaming.

6. The steamed buns must be put into the pot with cold water, and cannot be put into the pot after the water boils.

7. The fermentation time is about two hours at room temperature (about 25 degrees), and the next hour in the sun is enough.

8. The steamed bread should be kneaded evenly, and after being kneaded into a small dough, the air should be discharged and then formed into a ball, which will be subject to the reason for too much air in the dough.

Because the steam temperature is very high when steaming, the gas in the steamed bread is in an expanding state, and the steamed bread is very expanded, and the gas shrinks after it is cool.

The reason why the steamed steamed buns are deflated after boiling the pot: never steam directly in the pot, and the pot is fluffy and soft without collapsing the skin.

Steamed bread is the most common food in our daily life, when we steam steamed steamed bread, we often find that there are one or two steamed bread, there will always be a lot smaller than other steamed bread, and it does not taste soft, and it feels dead. The older generation of people don't understand the principle and say that the steamed buns are "pinched by ghosts".

Reason 1: The heat is not mastered correctly, and the lid is removed immediately after steaming.

Steamed dough products should not be steamed quickly, but need to be steamed over medium heat, so that the dough in the gluten gradually matures, play a supporting role, the same after steaming, turn off the heat and do not immediately remove the lid, the air pressure in the pot and the air pressure outside the pot is different, immediately remove the lid will let the steamed bread cool quickly, and the pressure outside will knead the gluten unevenly deflated.

Reason 2: The dough has been fermented for too long, and the gluten network cannot play its normal role under the action of fermentation bacteria.

Gluten plays an important role in the process of dough making, and the support of the dough depends on the role of the gluten network. If the dough rises for too long, the gluten will gradually enter the decline period and cannot play a supporting role, so the steamed steamed buns or steamed buns will shrink and shrivel.

Reason 3: There is no secondary proofing, and the dough does not produce fine bubble structure.

The production of dough products requires secondary fermentation, and the significance of secondary fermentation is to make the bubbles more finely arranged. If the steamed buns are steamed directly after the dough is made, then the same large agent will be steamed out of the big steamed buns at the end, and there will be big and small, or one big and one small.

Reason 4: Use low-gluten flour, or use flour that is too old.

If you use low-gluten flour, or if you don't master high-gluten flour well, it will be easy to fail. Finally, let's talk about the flour that is too long, that is, the old grain. The protein in the flour will gradually decay with the length of the flour production time, then the protein in the flour will decrease, the quality of the gluten will be worse, and finally the gluten in the flour will not play a supporting role.

When the fermented dough is made of steamed bread, it has to go through the link of kneading and exhausting, and the old flour steamed bread has to be kneaded more because of the alkali, and the exhaust is also sufficient. However, there is no need to add alkali to the yeast dough, and some people are rough when kneading the dough, resulting in insufficient dough exhaust, and the steamed bread will be very large when steaming, and the probability of shrinkage after steaming will increase.

1. Open the lid too quickly: Opening the lid immediately after the steamed bun is steamed will make the steamed bun pre-cooled and retracted and deflated; 2. No secondary fermentation: After the steamed bread is kneaded, it will be steamed directly in the pot without secondary fermentation, which will cause the steamed bread to dry up; 3. Not steamed in cold water

After proofing, steamed steamed bread directly with hot water will collapse and dry up due to instantaneous heating.

The reason why the steamed steamed buns are deflated after boiling.

1. Open the lid too quickly.

Do not open the lid immediately after the steamed bun is steamed, opening the lid immediately will make the steamed bun pre-cool and retract, and the situation of collapse and deflated will appear, and it will look wrinkled and unsightly. The correct way is to turn off the heat without opening the lid, continue to simmer for about 5 minutes and then open the lid, so that the steamed steamed buns are relatively soft and beautiful.

2. No secondary fermentation.

After the steamed bread is kneaded, if the steamed bread is steamed directly in the pot, the steamed bread will be shriveled after boiling. The correct way should be to put the kneaded steamed buns in a warmer place for secondary fermentation, and then steam them when they are twice as large.

3. Not steamed in cold water

If you put the steamed bread into the pot after proofing, the steamed bread will also collapse due to instant heating. The correct way is to use cold water, because when steaming in cold water, the steamed bread can continue to ferment in the pot and be heated more evenly.