The steamed buns are steamed, and after the pot is boiled, some of the steamed buns shrink back into

First of all, the dough is not good, after the steamed bread is steamed, the cover is too early, which is the root cause of the steamed bread deflated and become dead noodles, the noodles have to go through three times, one fermentation, two fermentations, three times back, and then there is not to open the cover too early, so that the steamed bread made next time will not become a dead steamed bread.

When the steamed steamed buns are boiled, they are retracted and become dead noodles, because you did not simmer in the pot for two minutes after steaming, and after the steamed buns are steamed, they can be properly simmered in the pot for two or three more minutes

Well, when we steam steamed buns, it is best to prevent water from on the lid of the pot, and it is best to use a wooden lid, because the water on the lid of the pot will drip onto the surface of the hair will become a nest, and the steamed bread that is easy to steam out will become dead noodles, so pay attention to the water on the lid.

1.The dough of the steamed bread is over-fermented, such as kneading the dough for too long, stirring too much, fermenting for too long, adding too much water, etc., so that the carbon dioxide in the steamed bread.

There are more, and the pores in the steamed steamed buns are relatively large, and they are easy to deflate after boiling. 2.If the dough of the steamed bread is not fermented twice, the steamed steamed bread may also become collapsed and shriveled.

3.It is also possible that the heat of steaming steamed bread is wrong, for example, steamed steamed steamed bread over low heat has been used, so that the steamed bread itself is not very swelled, and it will be more deflated after boiling. 4.

If the steamed bread is steamed with hot water, the hot steam will cause the skin of the steamed bread to heat up and harden instantly, causing the steamed bread to not rise completely, so it looks collapsed.

1.After the dough is fermented for the first time, the dough needs to be kneaded again to discharge the carbon dioxide inside, and then the dough is fermented again to make the dough more elastic, so that the steamed steamed buns will not be deflated. 2.

Steamed steamed buns in cold water Steamed steamed buns in cold water, the water vapor in the pot.

The gradual rise in temperature will cause the steamed bread to expand evenly and will not become shriveled. 3.Steamed steamed bread over high heat If you want to prevent the steamed bread from retracting, it is recommended to steam it over high heat at first, and then turn to medium heat after the water boils, and it is not appropriate to steam it over low heat.

It is better to wait 5-10 minutes before boiling. Because waiting for a few minutes before boiling, the steamed bread can be shaped with the help of residual temperature, so that the steamed steamed bread will be fuller and more stylish. If the lid is opened just after steaming, some people's steamed steamed buns are prone to shrink and collapse, the appearance is not good-looking, and the softness of the taste will also decrease.

The steamed buns should be woken up for about ten minutes before steaming, and then steamed out of the pot after steaming.

Melt the yeast powder, sugar and salt together with 500 grams of all-purpose flour, 3 grams of yeast powder, 5 grams of sugar, 5 grams of salt, water temperature of 35 degrees and 250 grams of water. Then pour in the flour and knead, knead until the flour is smooth into a ball, cover with plastic wrap to ferment and wake up twice as big, then exhaust and knead the dough to wake up for 20 minutes, start to make steamed bread, make steamed bread and cover it with plastic wrap, proofing is twice as big as the steamed bread just made, boil the water pot and steam for 20 minutes, turn off the heat, simmer for 3 minutes, and the steamed bread is fluffy and chewy.

The steaming power is too high. Generally speaking, in addition to steaming steamed buns with cold water, steamed buns and flower rolls are best steamed with large warm water. Medium heat to catch up, the upper gas is more "even".

When there is gas coming out of the air hole of the cage cover, use medium heat instead. 5 minutes before the ceasefire, switch to a low fire, which is a constant change in the air pressure in the steamer.

If you use high fire and boiling water at the beginning, the temperature in the cage drawer will increase too quickly, and the inside of the steamed bread will heat slowly, and the appearance will be hot. It is easy to retract or wrinkle when it comes out of the pot; 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.

Immediately after the ceasefire, the cage lid was removed. The inside of the steamed bun is composed of relatively independent small air chambers. The external pressure on the small air chamber exceeds that on the inside, and the equilibrium of the small air cell is broken.

After the steaming steamed bread is stopped, the temperature will drop sharply at the moment when the steamer is opened, and the water vapor inside the steamed bread will quickly condense, resulting in a rapid decrease in the internal pressure of the steamed bread and the formation of a pressure difference between the inside and outside. Especially in autumn and winter and places with low temperatures, the temperature changes greatly before and after steaming, and the steamed bread is easy to shrink; If the lid is lifted immediately after the ceasefire, water vapor may drip on the surface of the steamed bread, and the "scalded" steamed bread will become a "dead dough lump".

Prevent steamed buns from forming"Dead Noodles"effective measures.

This kind"Dead Noodles"After steaming, the steamed buns have been disturbed by steaming water in the process of steaming. 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.

The steamed buns are steamed, and after the pot is boiled, some of the steamed buns retract and become dead noodles, first of all, this is caused by boiling the pot too quickly. Secondly, it may be caused by the dough not fully fermented. In addition, not kneading the dough well can also lead to dead dough.

In addition, the dough that does not rise twice, steamed steamed buns will also lead to dead noodles. Finally, we still have to pay attention to steaming steamed buns with cold water.

Some people steam steamed steamed buns, and after boiling the pot, they found that the steamed buns immediately retracted and became dead noodles. The steamed buns were fine before boiling, and I think there are several reasons for this situation.

First of all, it is caused by boiling the pot too quickly. The rapid retraction of steamed bread is caused by thermal expansion and cold contraction, because the pot is boiled too fast, and the steamed bread suddenly encounters low temperature, and there will be retraction. Under normal circumstances, after the steamed bun is steamed, it should be stuffed for 3 to 5 minutes, and then boiled until the steam inside slowly dissipated, so that there will be no dead noodles.

Secondly, it may be caused by the dough not fully fermented. Generally, steamed steamed buns are very soft and delicious, and there is a fragrance in the mouth. If the steamed bread is steamed if the fermentation is not in place, the steamed bread will have dead noodles.

If we let the steamed bread ferment fully and swell to twice the original size, it means that the fermentation is good. Then look at the cross-section, whether it is honeycomb-shaped.

In addition, not kneading the dough well can also lead to dead dough. After we ferment the steamed buns, we must exhaust the excess air inside, and then the kneading process is very important. Be sure to knead until there are no honeycomb-like pores in the cross-section of the dough, which proves that the dough is kneaded.

In addition, the dough that does not rise twice, steamed steamed buns will also lead to dead noodles. The second proofing refers to covering the kneaded steamed buns with plastic wrap and letting them rise for about 20 minutes. In this way, the old noodles in the formed steamed bread can continue to multiply and produce gas, and if there is no secondary proofing, there will be a dry and hard phenomenon.

Finally, we still have to pay attention to steaming steamed buns with cold water. If you steam the steamed bread with hot water, once the steamed bread is placed in the pot, the water vapor will form small water droplets in the pot, and then drip on the steamed bread, and the yeast of the steamed bread will be scalded to death, and it will become a dead steamed bread. Therefore, we use cold or lukewarm water to steam over low heat and then turn on high heat.

The above is the reason why the steamed bread shrinks and becomes dead noodles after boiling.

Under normal circumstances, the dough will produce a certain amount of carbon dioxide when fermenting, and a lot of small pores will be formed inside, if the dough is not made well when the dough is made, then it is easy to cause the steamed bread to crack and form a large hole, and the steamed bread holds less air, and then the phenomenon of retraction occurs when it is steamed, so the phenomenon of retraction occurs after the steamed bread is steamed, and the main consideration is that the flour is not good.

In this case, the reason is that the dough is too fluffy, and the steamed bread cannot maintain its shape, so after the lid is opened, the pressure in the pot will be reduced, and the steamed bread will collapse and shrink.

In this case, the best way is to turn off the heat and wait for the temperature to drop before opening the lid.

The reasons why the steamed buns collapse out of the pot are:

1.The heat is not good enough, after entering the pot, the fire should not be too big, too much fire will cause the surface of the steamed bread to be unsmooth, do not add too much water, and pay special attention to the problem of dripping water on the lid. If the steamed bread is drenched with water after opening the lid, then the steamed bread will become hard and hard, and there will be no fluffy feeling.

There will also be a deflated state, so you must pay attention when steaming steamed buns.

2.As soon as it is steamed, boil the pot. Do not open the lid immediately after turning off the heat after turning off the steamed steamed buns, and simmer for 5 minutes before lifting. Otherwise, the sudden cold will easily cause the steamed bread to retract sharply and produce unsightly hard spots on the surface.

3.If the fermentation is not in place, the yeast should be appropriate, not too much and not too little, the fermentation time should be just right, the time should not be too short or too long, and the noodles should be fermented just right. When making steamed bread, the ratio of yeast to flour is 1:

100, i.e. 200 grams of flour should be put 2g of yeast powder.

Here are some of the steamed buns I make, all of which I use in a one-time fermentation method. After kneading the noodles directly, the shape of the steamed bread is wholeed, and then put it into the oven to ferment, the oven fermentation method is to put a baking tray with hot water in the lower layer of the oven, put the steamed bread on it, and then close the oven door for about 30 minutes to ferment, take it out and steam it on boiling water for about ten minutes. The steamed buns made in this way have a smooth surface that will not collapse, are plump, fluffy and soft, and are particularly delicious.

Generally, steamed buns will collapse when they come out of the pot, which is due to the following reasons:

1: The dough is over-proofed. If the noodles are left too steep, the dough will become a paste, and it will feel weak to grasp and have a strong sour taste.

This dough is affected by the heat in the pan and will bulge. As soon as the lid is lifted, it will collapse. So be sure to pay attention to the proofing time.

2: Then the second point to emphasize is the steaming process, you must pay attention to the water after boiling before putting it in the drawer, do not put cold water into the pot. And it should be noted that the pot must be covered with a lid and do not run out of heat. Otherwise, it will collapse.

3: It's a problem with flour, but this impact will be smaller, and generally the flour at home will not be spoiled