Why are steamed steamed buns so hard? I put baking powder

If the noodles are hard, the steamed buns will be hard.

Baking powder. It is a chemical leavening agent, and baking powder can be added simply when making steamed bread, or baking powder can be added when using yeast fermentation, because adding baking powder is a kind of rapid expansion agent, which can make the noodles ferment faster.

The principle of fermentation of baking powder is that when baking powder is in contact with water, acidic and alkaline powders are dissolved in water at the same time and react, and some of them will begin to release carbon dioxide.

The baking powder is not good for the body, when buying baking powder, you should pay attention to the "alum-free" and "aluminum-free" logos, and choose alkaline baking powder that is harmless to the body.

Let's take a look at how to steam steamed buns:

Ingredients preparation]: 500 grams of flour, 260ml of 35 degrees warm water, 4 grams of yeast, 2 grams of salt, white sugar.

30 grams, edible alkali.

2 grams. How to steam steamed buns]:

Step 1: Mix warm water, yeast and sugar, then let it stand for 5 minutes and set aside. Because yeast needs nutrients when it is propagating, and white sugar has a lot of nutrients, so as to speed up the reproduction of yeast, so that the dough can ferment quickly.

Step 2: Put the fermented water, salt, and edible alkali into the flour, and then stir it into a dough in one direction, and then knead the dough repeatedly until the dough becomes a smooth dough (how to judge whether the dough is kneaded well, you only need to slowly pull the kneaded dough apart, if it can be pulled into a very thin dough, it means that the dough is completely kneaded, if the dough is broken as soon as it is pulled, it means that the dough is not kneaded in place).

Step 3: Wrap the kneaded dough in a plastic bag, then put it in the warmest place at home, and wait patiently for 2-4 hours until the dough is twice the size of the unleavened dough.

Step 4: Knead the fermented noodles into smooth noodles, then knead the noodles into strips, then cut them into 100 grams, and finally knead the noodles into steamed buns.

Step 5: Put an appropriate amount of cold water in the pot, then put the steamed bread into the pot, boil the water for 1 minute on high heat, then turn off the heat, then wait for the steamed bread to ferment in the steamer for 10 minutes, then turn on the high heat, steam the steamed bread for 12 minutes on high heat, and finally change to low heat, steam the steamed bread for 3 minutes to eat.

Spontaneous flour of the noodles. The key is to wake up. The proportion of water should also be put in place.

Generally 500 grams of flour. 260 grams of water. It is best to use lukewarm water.

It's about 30 degrees. After the noodles are reconciled. Rub it a little longer.

After kneading, it is made into steamed buns. Then put it there and wash it. 20 to 30 minutes.

Then put it on the pot and steam. Such steamed buns. It won't be hard again.

I can't send it again.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali and the alkaline smell is unpleasant, vinegar can be added to the steamed steamed bread water.

100 160 grams, put the steamed steamed bread into the pot and steam it for 10 15 minutes, the steamed bread can turn white, and there is no alkaline taste.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

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.

The noodles are hard because there was less water when the noodles were first made, so if you want to make noodles in Matsubara. Then add more water, and the steamed buns will be made. Soft.

This may be because the ratio you added is not very suitable, and there is less yeast.

Baking powder and baking powder are the same thing. If you don't want to make noodles in advance and just want to make steamed buns quickly, you can use baking powder or baking powder.

Voluntarily, according to your own ideas, you can put a little baking powder if you are willing to put it, so that it is delicious when steamed, and it is delicious if you don't put it!

Summary. Hello, the reason why the steamed bread will be hard may be that the noodles are not good, the yeast powder is less, or the noodles are not opened. Not enough time to wake up or not enough to wake up.

It is also related to the steaming time, and steaming for too short or too long will also cause the steamed bun to be very hard. Don't make the dough too hard and make the dough soft. The steamed buns are shaped by hand, do not dry the noodles, and then put them in the steamer, and it is important that they must be cooled in the pot.

After the steamed bun is put in the steamer, it will be up for 10 minutes, and the time will be longer when it is cold, which is called secondary dough. Then start the fire. The principle of the cold water pot is very simple, the temperature in the pot gradually rises, the steamed buns inside continue to expand, and when the expansion reaches the extreme, the temperature in the pot is just right, and it is steamed.

Hello, the reason why the steamed bread will be hard may be that the noodles are not good, the yeast powder is less, and the Qing family is filial piety or the noodles are not honored. Not enough time to wake up or not enough to wake up. It is also related to the steaming time, and steaming for too short or too long will also cause the steamed bun to be very hard.

Don't make the dough too hard and make the dough soft. The steamed buns are shaped by hand, do not dry the noodles, and then put them in the steamer, and it is important that they must be cooled in the pot. After the steamed bun is put in the steamer, it will be up for 10 minutes, and the time will be longer when it is cold, which is called secondary dough.

Then start the fire. The principle of the cold water pot is very simple, the temperature in the pot gradually rises, and the spike steamed buns in it continue to expand, and when the expansion reaches the extreme, the temperature in the pot is just right, and it is steamed.

I bought self-rising powder.

If the fermentation time is not long enough, it will cause the steamed bun to be hard. Generally, it will dry up in 20-30 minutes at room temperature. Self-rising flour is a mixture of flour with leavening agent yeast.

In the high temperature and high humidity of the ring spike, storing spontaneous powder for too long will reduce the spontaneous function of spontaneous powder, and it is not excluded that this is the reason.