Why are steamed buns hard when steamed in the steamer

The practice of two-sided steamed buns is detailed in detail Cuisine and efficacy: boutique staple food spleen appetizing recipes high blood pressure recipes anti-cancer and anti-cancer recipes arteriosclerosis recipes.

Taste: Original flavor Process: Ingredients for steaming two-sided steamed buns: Ingredients: 300 grams of cornmeal (yellow), 200 grams of wheat flour.

Seasoning: 15 grams of yeast, 1 gram of alkali Characteristics of two-sided steamed bread: This steamed bread is soft and nutritious.

Teach you how to make two-sided steamed buns, how to make two-sided steamed buns to be delicious 1Put the cornmeal and flour into a basin, add yeast and water, and form a hard dough.

2.Put the dough on the cutting board, put in the alkali, knead it well, knead it into strips, divide it into about 50 grams of agent, and knead it into a steamed bun shape by hand.

3.Cover the steamed buns with a wet cleaning cloth, let them sit for about 10 minutes, then evenly stack them in the drawer, put them on a pot of boiling water, and steam them with boiling water for about 20 minutes, and then they can be eaten. Tip - Food Restraint:

Cornmeal (yellow): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, as this can hinder zinc absorption.

The practice of osmanthus steamed bread is detailed in detail Cuisine and efficacy: boutique staple food.

Taste: Sweet Process: Ingredients for steamed osmanthus steamed buns: Ingredients: 500 grams of wheat flour.

Excipients: 30 grams of sugar osmanthus, 30 grams of dried apricots.

Seasoning: 300 grams of eggs, 10 grams of white sugar, 15 grams of sesame oil, 5 grams of red and green silk Osmanthus steamed bread Characteristics: soft and sweet.

Teach you how to make osmanthus steamed buns, how to make osmanthus steamed buns to be delicious 1Beat the eggs into a basin, add sugar, stir them in one direction with chopsticks, until they are blistering and white, then add steamed bread powder and osmanthus, and mix gently with chopsticks.

2.Smear a layer of sesame oil on the inside of a small porcelain bowl or porcelain teacup, put in a little red and green silk, and then pour the stirred batter in, half a bowl can be used, steam it on the basket over high heat, take it out and buckle it in the plate. Tips for making osmanthus steamed buns:

1.This steamed bread is rich in protein, carbohydrates, vitamins A, B1, B2 and a variety of minerals.

2.Osmanthus has the effect of pungent and warm, non-toxic, phlegm, cough suppressant, shengjin and tooth nourishment. According to the determination, every 100 grams of candied osmanthus contains 110 grams of protein, fat, 110 calories, carbohydrates, crude fiberboard, 63 grams of water, and also contains a variety of vitamins, carotene and trace elements.

The practice of diced pork steamed buns is detailed in detail Cuisine and efficacy: boutique staple food.

Ingredients for diced pork steamed buns: Ingredients: flour, pork.

Excipients: winter bamboo shoots.

Seasoning: yellow sauce, green onion, ginger, sesame oil, chicken essence, baking powder and diced pork steamed buns: It has a strong sauce fragrance, fat and delicious.

Teach you how to make diced meat steamed buns, how to make diced meat steamed buns to be delicious 1. Pour the flour into the utensils, add baking powder and mix well, add and form a dough, knead evenly with repeated times, cover with a damp cloth and let it eat for a while; 2. Wash the pork and cut the winter bamboo shoots into small cubes, add chopped green onions, minced ginger, chicken essence, yellow sauce and sesame oil and mix evenly to form a filling; 3. Roll the noodles into long strips, knead them into small agents and press them flat, wrap them in diced meat and seal them, knead them round, take them in the shape of steamed buns, close them down for a while, and put them in the steamer to steam for 15 minutes.

Summary. Hello, the steamed bun is the reason for the hardness: the fermentation did not start, and the fermentation time was 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.

What is the reason why steamed buns are hard when they are steamed?

Hello, the steamed bun is the reason for the hardness: the fermentation did not start, and the feast and fermentation took 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 relatively loose, so that the fermented flour will naturally not be steamed out of three-dimensional and elastic steamed bread.

The dough ferments for a different time depending on the temperature. 2. The reason for mixing the flour with baking powder is to put the flour with baking powder, and the flour should be mixed with warm water when mixing the noodles. Warm water can ensure that the baking powder is fully melted, and provide a full fermentation temperature for the baking powder, so that the steamed steamed buns will have large pores and will be much softer.

3. The reason for putting the time when steaming the steamed bun key cover head When steaming the steamed bun, don't wait for the water to boil completely before putting the steamed bun in, which will make the outside of the steamed bun 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.

The steamed buns are steamed, and it looks good when the lid is lifted, and when you put it in the pot for a while, the buns shrank and became very hard.

The reason why Li Qin is in a hurry to take out the steamed buns is that after steaming, don't be in a hurry to open the lid in imitation of spring, the temperature difference between the inside and outside is too large, and it is easy to cause the steamed buns to harden. Turn off 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.

The heat preservation is still maintained, and the lid of the pot is not lifted.

At the moment of unraveling the pot, the temperature difference between the inside and outside of the steamed bread is large, and the gluten skeleton cannot withstand the pressure of the atmosphere, so that the steamed bread quickly shrinks into a ball.

There are two main reasons why steamed steamed buns are hard, one is that there is less baking powder, and the other is that the dough is not fully fermented.

The reason why steamed steamed buns are hard.

The main principle of steamed steamed bun fluffiness is to use yeast to ferment the sugar in the flour into alcohol and carbon dioxide. The carbon dioxide in it can form honeycomb-like pores inside the steamed bread, making the steamed bread more fluffy.

The amount of baking powder is too small, and the carbon dioxide produced by yeast fermentation is not enough to make the steamed bread swell and fluffy, so the steamed steamed bread is hard.

If the dough is not fully fermented, it may be that the yeast is not evenly dispersed, or the temperature is not right, which will also cause the steamed bun to be hard. Yeast needs to be around 35 to 37 degrees Celsius to fully reproduce. Of course, it is also necessary to pay attention to the fermentation time, as a short fermentation time will also affect the effect of fermentation.

1. Larger moisture content when mixing noodles: Mixing noodles is the most important step in steaming pasta, and the influence of the season needs to be considered.

It should be noted that if too much water is added when mixing the noodles, the noodles will be in a state of "no hair", and the steamed steamed buns are a kind of "dead bread", which is naturally relatively hard when steamed. If the dough is stiff, add water again to make the dough soft, and if you treat it in this way, the dough will be unstable, and the steamed steamed bun will also become hard.

2. The dough fermentation time is too long: Generally speaking, if the dough is fermented excessively, the dough will lose its original skeleton, and there is a feeling of scattering when grabbed.

Under normal circumstances, you can use old noodles about the size of a fist, and then use warm water and noodles at about 40 degrees Celsius, and you can make noodles in about 6 hours.

3. Short resting time: The function of resting is to make the dough soft, although the degree of softness is limited, we wrap the dough in plastic wrap and then let it stand for 20 minutes.

Steamed bread, steamed bread can't afford to steam out, the first reason is that it is not awakened, when you make a good dough, you have to wake it up for half an hour to an hour, so that you can wake up, the dough will double and grow bigger, so that you can steam, in addition, the indoor temperature is too low Yan is not good for steamed bread, you can't go to the pot to steam without proofing, and then steam after you wake up The fire is not too strong, you can use 1600w, boil the pot.

Then steam for about 25 minutes and then let it out of the pot, don't hit the lid first, and let it simmer for five minutes.

In this way, slowly cool down in the middle and then turn down the heat, steam for about 20 minutes, and then steam for about 5 minutes with 1300w fire, and then simmer for 5 minutes.

Answer: The fermentation did not start, the reason for the water used for the noodles, the reason why the steamed buns were steamed and the reason for taking them in a hurry, and the reason for the flour.

1.The dough is over-proofed, which is generally called "old". This kind of dough is very soft and collapsed, and in severe cases, it becomes mushy and does not bulge; grasp the tendonless silk, that is, there are no tendons and bones, and some are scattered like tofu dregs; The sour taste is strong, this kind of dough can not be used to make the finished product, if it is steamed, the gluten skeleton can not play a good supporting role, and the steamed bread is easy to shrink.

2.If the dough is kneaded for too long or stirred excessively, the dough loses its elasticity, the viscosity is too large, the gluten is destroyed, and the gluten is not easy to come out when washing, so that the gas storage capacity of the steamed bread decreases, causing the steamed bread to shrink.

3.The steamed bread is subjected to long-term steam subduction during the steaming process, and practice has proved that the steamed bread placed in the middle of the steaming drawer is easy to shrink. Because the steamed bun in the middle is often subducted by the steam that flows back from the top of the steamer, or even dripping, the epidermis is sticky and too dense, resulting in shrinkage.

4.The steamed bread is subjected to long-term steam subduction during the steaming process, and practice has proved that the steamed bread placed in the middle of the steaming drawer is easy to shrink. Because the steamed bun in the middle is often subducted by the steam that flows back from the top of the steamer, or even dripping, the epidermis is sticky and too dense, resulting in shrinkage.

5.Adding too much water, adding too much water will accelerate the decomposition of enzymes to proteins, weaken the elasticity and extensibility of the dough, so that the dough is sticky, bring difficulties to the operation, fermentation is too fast and easy to rancidity, the finished product is not in the right shape, and even worse, it has become inferior products.

The steamed bread is very hard because the yeast is put in less. The reason why the steamed bread is very fluffy and soft is because it has been fermented, and whether the fermentation is good depends on the amount of yeast. The amount of yeast is not absolute, it needs to be based on the temperature of the dough environment, if the temperature is low, you can use more, and if the temperature is high, you can put less.

The weather is getting colder and colder, and steaming steamed buns and steamed noodles at home has become a big problem, today I will share a simple and quick tips for making steamed buns at home, so that you can quickly make steamed buns at home in winter.

Ingredients: 500 grams of flour.

Yeast 5 grams.

10 grams of sugar.

260 grams of warm water.

Group photo of the required ingredients.

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Sugar, yeast, warm water poured into a bowl, stirred well with chopsticks, let stand for five minutes, the yeast water will emit a lot of small bubbles, at this time the yeast activity is very high.

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Pour yeast water into the flour, knead well, and cut with a knife without large honeycombs.

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Divide into equal parts of the dough, then knead each one a few times, round and arrange it into the shape of a steamed bun, put it all on a pot of warm water, let it rise twice as large, boil the water and steam it for 15 minutes, and simmer for 5 minutes. A pot of steaming steamed buns is ready.

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The finished product picture is here, how soft and soft it is.

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1.Flour has different water absorption, so don't pour yeast water at once.

2.The water temperature should not be too high, about 35 degrees Celsius is appropriate.

3.Put everything on a pot of warm water to rise, steam twice as large as the pot, turn off the heat for 15 minutes, and simmer for another 5 minutes.

This may be the uneven relationship of yeast release, or the uneven pressure relationship.

The steamed buns are hard and hard, and they may not be made in the right way!

The reasons why the steamed steamed buns are hard are as follows:

The moisture content is a bit large when mixing the dough; The dough has been fermented for too long; The waking time is too short; The problem of boiling the steamed bun and the quality of the flour.

1. The moisture is a bit large when mixing the dough.

It is necessary to mix the water appropriately, and at the same time consider the seasonal temperature, and the noodles should be softer in winter and harder in summer.

If the dough is too soft, it is difficult to knead the steamed bread, and you can only add dry flour, if the flour is added too much, the dough will be in a state of "no hair", and the steamed steamed bread has the phenomenon of "dead bread", and the steamed bread is a little hard; If the dough is hard, add water to knead the dough to make the dough soft, such dough does not have a certain stability, and the steamed steamed bun is also very hard.

2. The dough has been fermented for too long.

The fermentation of dough has a certain relationship with the season, the temperature of the dough water, the amount of fermented products, and the fermentation time. If the dough is fermented too much, it will lose its original "skeleton", and this kind of dough will not be able to steam elastic steamed bread.

3. The waking time is too short.

In order to make the steamed steamed bread soft and fluffy, it is necessary to evenly place the kneaded steamed bread embryo in the cage drawer, put it on the steamer to preheat it, and then move it to another place to let it rise naturally. If these basic requirements are not met, the steamed bun will also be hard after it comes out of the pot.

4. The problem of boiling steamed buns.

First, don't wait for the steamed bun to boil completely, if this is the case, the appearance of the steamed bun will be heated sharply instantly, and its thick interior will be heated slowly and the "inside" is still cold, and the steamed steamed bun is easy to retract and harden. Second, when the steamed bun is out of the pot, don't take the cage lid away in a hurry after the fire is stopped. The instant invasion of cold air will make the steamed buns shrink or become "dead noodles".

5. The quality of flour also has a certain impact.

Generally speaking, steamed steamed bread should use all-purpose flour or special flour for steamed bread, and steamed bread with high-gluten flour is not too soft.