How to keep the steamed steamed buns from collapsing, and how to prevent the steamed steamed buns fr

Here are some tips for steaming steamed buns, I hope they will be useful to you, and give me one to eat after steaming the steamed buns!!

Ingredients: flour, fermented noodles (old noodles), sugar, water, alkali, green and red silk.

How to make:1Add flour, water and dough to the fermented noodles (old noodles), and put them in a pot to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles);

2.Take out the fermented dough, add alkali and sugar (white sugar can be added according to your favorite taste), knead thoroughly and knead well, knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out.

Note:1When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward;

2.When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom";

3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Today's weather, 2 hours is sure to start.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, whether you add bean paste, meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, depending on what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Do not use hot water for steaming steamed buns.

Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific. Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

How to know how to know raw and cooked steamed buns.

There are several ways to judge raw and cooked steamed buns:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed. Thank you!!!

Hello, when the dough is raised, the baking powder should be stirred with warm water, do not use hot 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.

Dear, for you to find steamed steamed buns do not deflated 1, pay attention to fermentation. The first is fermentation, Qin Ran vertical to see if the fermentation is not good, we will make noodles when steaming steamed bread, the noodles will generally use yeast, if the ratio of yeast and flour is good, the steamed bread is white and fragrant, but if the proportion is inconsistent, then it may cause the symptoms of steamed bread deflated. 2. Cover the pot.

The second is the process of steaming, the lid must be covered firmly, can not let the water vapor leakage in the pot, of course, natural evaporation leakage is normal, if the lid is not covered, such a leakage section of lead is easy to be the steam leakage in the steamed bread, so that the air pressure in the pot is instantly less than the outside world, it will be deflated, and the steamed bread will collapse. 3. Pay attention to the heat. If the fire is too large, it is easy to cause the steamed bread to become deflated, because the fire is too big, causing the water vapor inside to be in short supply.

Remember not to turn on the pot immediately after the steamed buns are steamed, let the pot cool down naturally, and wait for about 5 minutes before boiling, so as not to make the steamed buns deflated.

If you lift the lid immediately, the steamed bread will shrink when it is suddenly cold, and the steamed bread will become very hard.

To avoid this, turn off the heat and simmer for 3 to 5 minutes before opening the lid. Also pay attention to fermentation to see if the fermentation is not good, when steaming steamed bread, the dough will be raised, and yeast will generally be used in the dough.

If the ratio of yeast to flour is good, the steamed bread will be white and fragrant, but if the ratio is inconsistent, it may cause the symptoms of the steamed bread becoming deflated.

Cover the pot

Secondly, in the process of steaming, the lid of the pot must be covered well, so that the water vapor in the pot can not leak out. Of course, natural evaporation leakage is normal, if the lid is not properly covered, such leakage is easy to leak the steam in the steamed bread. If the air pressure in the pot is instantly less than that of the outside world, it will be deflated, and the steamed bun will collapse.

There is also too much fire after boiling, steaming steamed buns are not suitable for high heat, if the pot is still too big, it is easy to cause the steamed buns to become deflated. Because the fire is too big, the water vapor inside is in short supply, and when the pot is boiled, it is easy to cause the steamed buns to become deflated. Remember not to turn on the pot immediately after the steamed buns are steamed, let the pot cool down naturally, and wait for about 5 minutes before boiling, so as not to make the steamed buns deflated.

The way to prevent the collapse of steamed steamed buns is to pot them in cold water, knead the dough evenly, ferment them twice, ferment the old noodles, and use wooden or bamboo steamer drawers.

1. Pot with cold water.

Steamed steamed buns, it is best to steam them in a pot with cold water, if you use hot water to put them in the pot, there will definitely be a retraction. Because the raw embryo steamed bun needs to be heated slowly, it should not be rushed.

2. Knead the dough evenly.

Sometimes we have a pot of big white steamed buns, and there are always one or two steamed buns that are out of shape, as if they have been pinched by ghost hands. This is because the dough is not kneaded evenly, and it just so happens that they are the little dead dough.

3. Secondary fermentation.

After the yeast dough is exhausted, it is necessary to carry out the secondary fermentation process, the secondary dough should be extended for a long time and the ambient temperature should be ensured, and it can be placed on the cold water steamer for about 10-20 minutes, even if the steamed steamed bun is uncovered in advance, it will still not retract.

4. Fermentation of old noodles.

When I was a child, I used to ferment the old noodles, and it was rare for steamed buns to shrink. Nowadays, there are too many flour additives, and it is easy to shrink with baking powder.

5. Choose wooden or bamboo steamer drawers.

In the old days, we used a steamer drawer woven of wood or bamboo, covered with a layer of cloth, and the steam output was more even. So the steamed buns are big and white, and they have never collapsed. And now it is all aluminum to make the pot lid, it should be too tightly covered, and all the water vapor is backlogged to form an eruption point.

There are three reasons why the lid will be deflated when the lid is opened after the steamed bun is steamed, one is that the lid is opened too quickly, and opening the lid immediately after the steamed bun is steamed will make the steamed bread pre-cool and retract and become deflated; The second is the second fermentation of unknown Wu, 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; The third is that it is not steamed with cold water, and the steamed bread after proofing is steamed directly with hot water, which will collapse and dry up due to instant heating.

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 with 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.

Time to steam steamed buns.

Steamed steamed buns are generally put in a pot for 20 minutes after the water boils. The time for steaming steamed buns is also because the size of the steamed buns will vary, and the big steamed buns generally take longer. Steamed buns of general size, about 3 to 4 cm in diameter, can be used for about 10 minutes after boiling.

In the process of steaming, you can use your hands to hail or touch the steamed bread, as long as the surface of the steamed bread is not sticky, it means that it is steamed.

Do not lift the lid immediately after the steamed bun is steamed, otherwise the steamed bun will collapse and not fluffy when the lid is opened.

The steps of the method of steaming the steamed bun are as follows:

Raw materials required: Ruler regret.

1. Ingredients: 200 grams of flour, 2 grams of yeast, 100 grams of water.

2. Excipients: 2 grams of salt, 10 grams of sugar.

Step 1: Pour yeast in warm water first.

Step 2: Stir well and let stand for 3 minutes.

Step 3: Pour the flour, sugar and salt into a basin and stir well.

Step 4: Pour the yeast water into the basin.

Step 5: Tease the ants: Then use chopsticks to stir into a flocculent.

Step 6: Pour the dough into the worktop and knead it into a smooth dough.

Step 7: Cover with a lid or plastic wrap and leave.

Step 8: Ferment to about 2 times the size, and poke your fingers into it without obvious rebound.

Step 9: Put a little flour on the worktop to vent.

Step 10: Knead into long strips.

Step 11: Cut into 6 portions with a scraper or knife.

Step 12: Place it in the steamer, continue to steam until it becomes significantly larger, pot it with cold water, continue to steam for 15 minutes, and simmer for 3 minutes.

Part 13: The finished product is as follows.