Why are all the steamed buns I steamed out?

Northerners love pasta, just as southerners love rice and light dishes. In particular, steamed buns are convenient and fast, and they are basically inseparable from three meals a day. Despite this, the taste and "physiognomy" of the steamed bun are crucial so as not to affect the appetite.

But sometimes the steamed steamed buns become "dead noodles", what is going on?

In fact, when steamed bread becomes a "dead face", there will always be a pot of steamed bread, especially in the same cage drawer.

Speaking of the reasons for this, the main ones are these aspects:

How to make it. In the past, everyone used to ferment the old noodles, that is, the dough left after the last steamed bread noodles, and used it to ferment the dough. The steamed buns after fermentation of old noodles have a fragrant wheat fragrance, and they taste strong and tasteful. However, it also has the disadvantage that the fermentation is relatively slow and the fermentation process is unstable.

Even the most skilled steamed bread shop owner, when fermenting steamed bread with old noodles, there will always be one or two steamed buns with dead noodles.

The dough problem. To steam a good steamed bun, kneading the dough can not be sloppy. If the dough is not kneaded enough, the kneading is not thorough or the fermentation time is too short, it will cause the dough to lack gluten strength and uneven fermentation. Steaming steamed bread with such dough will make the steamed bread bigger and fluffy at first, but as soon as the lid is opened, it will not be able to support it, and the steamed bread will retract and even become hard.

Sometimes, there is too much moisture in the dough, or the dough is too soft because it has been fermented too much.

Steaming problems. When steaming steamed buns, a cloth should be placed around the bottom cage drawer to prevent the loss of steam, resulting in insufficient energy in the upper cage drawer. It is best to put a certain weight on the cage cover to effectively control the evaporation of water vapor. Sometimes, the firepower is too large, the gas production is too much, and the cage cover may also be "lifted".

As the saying goes, "steamed bread is not ripe and not round", which means that there is a leak, and it is very likely that there will be dead steamed bread.

Secondly, when steaming steamed buns, if there is a gap in the cage cover, there will also be air leakage, and the water vapor formed will drip on the steamed bread, which will also make the surface of the steamed bread wrinkled into a dead surface.

Moreover, steamed steamed buns should be well heated. To heat the gas, be sure to use high heat. Switch to medium heat after gassing, and then switch to low heat 5 minutes before over-maturation.

After the water stops, do not rush to remove the cage cover, but simmer for about 5 minutes, while gently lifting the cage cover to make a gap so that the water vapor can quickly dissipate, and then remove the cage cover.

In the above three cases, if one of them appears, there may be a problem of individual steamed bread becoming dead noodles on the same layer of the same pot, and in serious cases, all the steamed bread in the top cage drawer will become dead noodles.

Conclusion

The most critical step of steamed bread is steaming, the problem of steaming in the pot with cold and boiling water, the problem of constantly changing the firepower, the problem of skills before the pot, etc., if you are careless for a while, or if you don't do it properly, there may be dead steamed bread. The appearance of "dead noodles" in steamed steamed buns is completely preventable and can be reduced, but it is impossible to avoid it, because steaming is the last step and there will be many uncertain factors. However, if a non-aluminum cage drawer is used, the phenomenon of dead steamed buns rarely occurs.

If you can, try it and you'll find out.

This is because the lid of the steamed steamed bun is sealed, and the yeast in the steamed bun will be scalded to death by hot water droplets and turned into dead noodles.

If the lid of the steamed steamed bun is sealed, once the steamed bun is put into the pot, cover the pot, and let the water continue to boil when steaming, thus forming water vapor, and the steam forms high-temperature water droplets on the lid of the pot, and these high-temperature water droplets drop on the surface of the steamed bread that is still raw, and the yeast in the steamed bread will be scalded to death by hot water, unable to fully expand, and eventually become a dead steamed bun with uneven surface.

Precautions. 1. When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing up, (northerners generally do not knead the dough into a steamed bun shape, which is the mouth of the agent to face down, and the daily consumption is generally white flour steamed bread, so it is generally not added to other things, only during the New Year's Festival, sometimes some jujube peanuts and the like will be added to the steamed bread).

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

4. The baking powder is boiled with warm water at 35 degrees to 37 degrees, and the water is mixed with the noodles. Until the softness and hardness are moderately non-sticky, knead and cover the noodles with a damp cloth to ferment. Today's weather, 2 hours is sure to start.

Then put the noodles on the cutting board, add dry noodles and knead them well, and let them sit for a while. At this time, it's up to you, whether you add bean paste, whether you put meat and vegetables or other things to make such as bean buns, buns, flower rolls, sugar triangles, it depends on what you want to eat.

After forming, 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.

5. 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.

The steamed buns are steamed out because they are hard: the fermentation time is too long; the reason for the use of water for the dough; the reason for the time when steaming the steamed buns; The reason why steamed buns are steamed and taken out in a hurry; flour causes.

1. The reason for the fermentation time is too long.

The dough that is over-fermented will lose its original "skeleton" and be loose, so that the fermented flour will naturally not be able to steam three-dimensional and elastic steamed buns. The dough ferments for a different time depending on the temperature.

2. The reason for the water used for the noodles.

Put baking flour in it, and mix the noodles with warm water. Warm water can ensure that the baking powder is fully melted, and provide a sufficient fermentation temperature for the baking powder, so that the steamed steamed bread pores will be larger and much softer.

3. The reason for the time when steaming steamed buns.

When steaming the steamed buns, don't wait for the water to boil completely before putting the steamed buns in, as this will make the outside of the steamed buns heat up violently, but the inside is still cold. When the water is slightly boiled and starts to steam, you can put the steamed buns in.

4. The reason why the steamed buns are steamed and taken out in a hurry.

Don't be in a hurry to open the lid after steaming, the temperature difference between the inside and outside is too large, and it is easy to cause the steamed bread to become hard. Turn off the heat and simmer for more than ten minutes, and then open the lid when the temperature difference between the inside and outside of the pot is not large.

5. Flour reason.

Generally, to make steamed buns, use more all-purpose flour. If you use high-gluten flour, the steamed buns will also be firm.