Why is there no crust before steaming steamed buns, but there is one after steaming

I am a person who likes to use the microwave oven to heat the steamed buns to eat (reason: lazy), the pasta must not be heated in the microwave with high heat, it must be heated over low heat for a long time so that it will not be hard inside, put it in a clean fresh-keeping bag or put it in a covered microwave bowl when the steamed bun is heated in the microwave, but you need to pay attention to the following points:

1.Fresh steamed buns are cold.

Defrosting Setting: Put it in a plastic bag and heat it for a few minutes.

2.Refrigerated steamed buns.

Defrosting Setting: Put in a plastic bag and heat for 2 minutes.

3.Frozen steamed buns:

Defrosting Setting: First quickly put the frozen steamed buns in cold boiled water and put them in a plastic bag to heat for 3 minutes.

2.After taking out the hot steamed bread from the microwave oven, take out the steamed bread quickly, otherwise the hot air of the hot steamed bread will be stuffed in the bag, and the skin of the steamed bread will be soaked in soda and turn white, losing its original flavor and not delicious.

In fact, frozen zongzi and buns can be heated in the microwave, as long as you master the method, who occupies a point before heating (so that the food will not become hard), medium and low heat for 2 to 3 minutes, it is almost the same as using a pot to heat, and you don't have to wait so long when you are in a hurry to eat!!

The skins are air-dried after they are released.

1. Flour quality.

If the steamed bun is wrinkled, then it is probably because the flour quality is too poor, and the poor quality of the flour will lead to the whole pot of steamed buns not looking good.

2. Fermentation temperature.

When making dough, if the dough is not fermented well, there will be wrinkles and retraction of the steamed bread, so we must ferment the dough in place when we make the dough, control the fermentation temperature within 40 degrees, and the humidity is about 75, and we can start making it when we see the dough fermented to twice the size of the original.

3. Dough problem.

When making pasta, the more important thing is the method and strength of kneading the dough, if it is not kneaded in place, the steamed bun will also be wrinkled. When kneading the dough, it is recommended to knead the dough to the inside without bubbles, and the appearance is smooth and slightly wet, so that the steamed bun will be very smooth and beautiful on the outside.

The crust on the surface of steamed steamed buns may be due to the incorrect way of pre-production, or the quality of the flour used. If you open the lid immediately after steaming the steamed buns, it will also cause the steamed buns to appear crusty.

When making steamed bread, the dough must be fully fermented, if the fermentation work is not done well, then after the steamed bread is steamed, there will be a hard crust. Water should be added appropriately during the flour stirring process, not too dry. The dough ferments well, that is, the kneading step, the kneading process, pay attention to the technique, the dough should be kneaded smoother, there can be no hard lumps.

When steaming steamed buns, you must find a suitable steamer, and the other is that the lid must be tightly covered and there can be no gaps. Loose covers can be covered with a clean towel. The steamer is not well sealed, which will cause water vapor to drip on the dough base, causing the steamed bread to not fluff up smoothly.

There is no way to remedy the steamed steamed buns, remember not to ignore every step when making them next time. In fact, the steamed bun has a hard lump that does not affect the consumption, and it can still be eaten, but the taste is not particularly good. All-purpose flour is generally used to make steamed bread, not high-gluten flour or low-gluten flour instead, which are not suitable for making steamed bread.

Summary. The steamed steamed bun is also called wrinkled or wrinkled, but in fact, its hidden danger exists in the process.

The steamed steamed bun is also called wrinkled or wrinkled, but in fact, its hidden danger exists in the process.

The main reason is due to excessive fermentation, because the protein quality of steamed bread flour is not very good, when the fermentation is excessive, its protein network becomes weak, and it expands violently when it is put into the pot, and all kinds of gases inside the steamed bread gather together, and the protein network can not support it, so it will be separated in the scalp layer of the steamed bread, and the steamed steamed bread will appear to fall off the epidermis piece by piece.

Hope it helps, thank you.

That is to say, is it the reason why the fermentation time is too long?

Reasonable fermentation time.

The crusting of steamed buns is probably caused by over-fermentation. While waiting for the dough to rise after mixing, we can observe the state of the dough at any time. Wait for the dough to rise completely, so you don't need to proofing for a long time.

1. The amount of yeast is too small. 2. Too much sugar affects fermentation. 3. The temperature of the water is too high or too low. 4. The strength of the flour is not right. 5 The size of the steamer gas.

It may mean that you don't put enough yeast, so the noodles don't rise, or it may be that the time for the noodles to rise is a little short, and these will be the steamed buns that don't get up well, and they will peel during the steaming process.

When steaming steamed buns, pay attention to 4 places, so that they can be fluffy and will not collapse.

Summary. Hello kiss, when the steamed buns are steamed at low temperature, the steamed buns are already cooked. There is a layer of crust on the surface, and you can tear that crust off.

There is no way to remedy the steamed steamed hair. Steamed buns, known as "mantou" in ancient times, also known as "steamed buns", "steamed buns", are the original name of "steamed buns", one of the traditional Chinese noodles, is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

When the steamed buns are steamed at low temperature, the steamed buns are already cooked. What to do if there is a layer of crust on the surface.

Can it be remedied? What if I can?

Hello kiss, when the steamed buns are steamed at low temperature, the steamed buns are already cooked. There is a layer of crust on the surface, and you can tear that layer of crust off. There is no way to remedy the steamed steamed buns.

Steamed buns, known as "mantou" in ancient times, also known as "steamed buns", "steamed buns", "steamed buns", are the original name of "steamed buns", one of the traditional Chinese noodles, is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Steamed buns originated from the human head sacrifice in the barbarian era, and it is rumored that it was invented by Zhuge Min when he did not Liang Liang to conquer Meng Shu, and the shape is human head, and then with the development and evolution of history, it was gradually changed to poultry meat filling, but the history of Chinese eating steamed buns can be traced back to at least the Warring States period, when it was called "steamed cakes". During the Three Kingdoms, steamed bread had its own official name, called "Qiao Jing Na Barbarian Draft", Mingren Lang Ying recorded in the "Seven Repair Manuscripts": "The real name of the steamed bun is Mantou, and the human head is sacrificed to God, Zhuge Zhi's conquest Meng Shu, and the order is to sacrifice the head of the bread and meat as the human head, which is called the 'barbarian head', and now it is a steamed bun."

I'm really sorry that I can't.

Kiss you and see if it solves your problem?

Steamed steamed bun scalp wrinkles, the causes and solutions are as follows:

The face is not transparent.

If the degree of fermentation of the noodles is not enough, it is easy to cause the steamed steamed buns to be blue and the skin is not smooth. At least 2 hours at a temperature of 25 °C. When the dough expands to twice the size of the original dough and the middle of the dough is honeycomb-shaped, it is fermented to the best state.

There is no secondary fermentation.

During the kneading process of making steamed bread, the honeycomb-shaped hole in the middle of the dough is squeezed, and part of the air is expelled to make the gap between the noodles smaller. At this time, steaming directly in the pot will cause the steamed bun to be made hard and wrinkled on the surface. Therefore, after the steamed buns are put into the pot, light the fire to warm the water, stop the fire, and ferment for a second time for 10 to 20 minutes before steaming.

Epidermal sclerosis. When there are more steamed buns and the air is drier, the surface of the steamed buns becomes hard, and when they are steamed in the pot, the steamed buns swell, and the hardened skin is stretched out, which will make the surface of the steamed steamed buns pitted and unsightly. Before serving in the pot, cover the kneaded steamed buns with a clean and damp cloth to prevent the epidermis from hardening.

Water vapour. In the steaming process of steamed bread, if the lid is not breathable and closed too tightly, it is easy to cause the lid to drip downward, and the dripping on the steamed bread will cause the surface of the steamed bread to wrinkle and harden as if it has been scalded. Therefore, during the steaming process, drain the lid every ten minutes after boiling.

Quickly lift the lid and move it to a place other than the mouth, quickly tilt the lid to let the water drip down, and then close it again. The whole process needs to be very quick.

Open the lid too early.

Make the steamed buns fluffy and delicious. During the steaming process, the steamed bread is in a high temperature and high humidity environment, and the air in the small holes inside the steamed bread is heated and expanded, supporting the scalp of the steamed bread. If you remove the lid at this time, the air inside the steamed bread will shrink rapidly, and the swollen steamed bread will become wrinkled.

After the ceasefire, cover for 5 to 10 minutes, so that the air inside the steamed bread gradually shrinks, and the steamed bread gradually retracts, so that it will not be wrinkled.

Turn off the fire, don't turn off the fire, pick up the lid of the pot violently, tell it to relieve it for a minute, after the gas, the fire goes down and pick up the lid of the pot, there will be no wrinkles.