Why do steamed buns have skin, and why do steamed steamed buns peel?

Mantou is the core of the steamed bread in contact with the outside world"interface", due to this"interface"It plays the role of heat exchange air exchange with the inside, and the environment in which it is located on both sides is different, the temperature is different, the humidity is different, and the plasticity of the flour is extremely strong, so it forms a fine structure"skin"Structure.

Manju contains yeast, which is divided into two types: fresh yeast and dry yeast, which is an edible and nutrient-rich single-celled microorganism, nutrition.

It is called an "inexhaustible source of nutrients". In addition to proteins, carbohydrates.

In addition to lipids, yeast is rich in vitamins, minerals and enzymes.

The smooth skin on the surface of the steamed bread is actually a thin film formed after the paste loses water. When cooking porridge, there is often such a translucent film on the side of the pot. The reason is that in the steamer, the starch on the surface of the steamed bread is quickly formed into a layer of paste after being exposed to water vapor, which is very dense, and once it is formed, it prevents the water vapor from continuing to contact with the starch inside, so this layer is not too thick.

When in the steamer (there is a lot of water vapor), this layer of skin should still stick to the hands, but after taking it out and in contact with the air, the water loss soon becomes a hardened film that does not stick to the hands, which has been experienced by people who have steamed steamed buns.

This is a very natural phenomenon, no matter what has its packaging, just like steamed bread, if you want to decorate, you may also change the steamed scalp to red or yellow!

THE QUESTION ... I'm speechless.

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.

The main factor of the crusting and foaming on the surface of the steamed bread is the quality of the flour, the newly ground flour is placed for a short time, and the ripening effect is not good, so it is easy to appear the phenomenon of the steamed bread crusting and foaming. In addition, the following points will also cause the foaming phenomenon of steamed bread:

1. The dough is not sufficient, the yeast is mixed unevenly, and the yeast produces uneven gas during the fermentation process. It is recommended that the yeast be dissolved in warm water before use, which not only activates the yeast, but also helps the yeast and the dough to mix evenly.

2. If the humidity is too high during the proofing process of the steamed bread blank, water droplets will be dripped on the steamed bread blank, which will cause the skin of the steamed bread to bubble.

3. The excessive use of steamed bread improver will also cause blistering of the epidermis of steamed bread. Therefore, the steamed bread improver should be used in accordance with the specified dosage, and should not be used excessively.

Control the degree of fermentation to solve the phenomenon of steamed bread crusting and foaming.

The dough needs to be proofed in an environment with a humidity of 70-75% and a temperature of 35-38 (you can use a steamer to boil some hot water or cover it with wet gauze) for 30-60 minutes, as follows:

Ingredients: flour, warm water, bowl, yeast, sugar, chopsticks, plastic wrap.

Method. 1. Put 300 grams of flour in a bowl and 150 grams of warm water in another bowl.

2. Then add 3 grams of yeast to warm water, 3 grams is about a cap of a mineral water bottle.

3. Add 10 grams of sugar to the warm water and stir well with chopsticks.

4. Stir with chopsticks while adding to the flour, and then knead the dough into a cotton wool shape, and seal it with plastic wrap after kneading.

5. Boil a little hot water in the pot about 35 degrees, then put the sealed dough in, cover the pot to ferment, and wait for the water to become warm.

The reason for the peeling of steamed bread is mainly because it is added (fluttering) in the process of kneading the steamed bread embryo without kneading evenly. If the sprinkled dough and the hair dough are kneaded evenly, such a phenomenon will not occur.

It is mainly caused by water loss, and it is recommended to cover it with plastic wrap or water-blocking material.

Mantou is the core of the steamed bread in contact with the outside world"interface", due to this"interface"It plays the role of heat exchange air exchange with the inside, and the environment in which it is located on both sides is different, the temperature is different, the humidity is different, and the plasticity of the flour is extremely strong, so it forms a fine structure"skin"Structure.

Steamed bread contains yeast, yeast is divided into fresh yeast, dry yeast two kinds, is a trapped species edible, nutrient-rich and rich single-celled liquid microorganisms, nutritionally it is called "inexhaustible source of nutrients". In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

The first phenomenon: the surface of the steamed bread is wrinkled and the skin is thin, the reason is that when the steamed bread is in the steamer, the alkali content of the dough is high, and because the proofing degree of the steamed bread is not enough or the proofing time is too short, coupled with the steam of the steamer.

The second phenomenon is empty skin steamed bread: most of the reason is that the alkali content of steamed bread is too low (under-alkali), and the steamed bread is too proof. The alkali content is too high, if the steamed bread is too large, steaming will also cause two skins of the steamed bread, but the skin of the steamed bread is very thin.

The third phenomenon: the amount of old noodles is too large, and if any of the above reasons are used, the steamed steamed bread will cause two skins or the epidermis of the steamed bread to collapse.

The crusting of steamed bread is too much alkali. When the alkali is large, the steamed buns will bloom. The easiest way to determine the face is to:

When kneading the dough, the dough is not sticky, and if you stick to your hands, it means that there is less alkali. In addition, after kneading the dough evenly, cut a cross section with a knife to see if the bubble holes on the section are uniform.

Steamed bread, also known as steamed buns, steamed buns, traditional Chinese noodles, are steamed after fermentation of flour and water, and the shape is usually hemispherical and cuboidal, with a diameter of about 4 cm to about 15 cm in diameter. In northern China, steamed buns or noodles are traditionally used as a staple food. China has a vast territory and many ethnic groups, which has developed a variety of steamed buns, such as white flour steamed buns, cornmeal steamed buns, vegetable steamed buns, meat steamed buns, fried steamed buns, fried steamed buns, the names are not the same, the north also has called steamed cakes, cooking cakes, dumplings, steamed buns, etc., and there is only a "steamed bun" in the south of the Yangtze River.

Mantou is a kind of flour mixed with yeast, water, or edible alkali, etc., and steamed or rectangular after kneading and proofing. The taste is soft and delicious, nutritious, and one of the most intimate foods for the descendants of Yan and Huang. The raw materials required to make steamed bread are flour, baking powder, water, and alkali.

Flour is fermented to make steamed bread, which is easier to digest and absorb. The steamed buns are simple to make and easy to carry.

The method of judging the raw and cooked steamed buns: pat the steamed buns with your hands, and they are elastic and cooked; Tear the skin of a steamed bun, if the skin can be uncovered, it is cooked, otherwise it is not ripe; After the fingers lightly press the steamed buns, the pits quickly calm down into cooked steamed buns, and if the dents do not recover, it means that they have not been steamed.

First of all, the kneading dough is not kneaded in place, only after repeated kneading of the dough, the surface will be smooth, in addition, do not open the lid immediately after steaming the steamed buns, and simmer for a while before opening, so as not to drip, the following is the method:

Ingredients: 500g all-purpose flour, 280g milk, 80g sugar, 4g yeast, 2g salt

Production steps: 1. The milk is steamed and heated over water, about 30 degrees and not hot at a temperature, and the yeast is melted in the milk.

2. Pour the melted yeast milk into the flour, add sugar, and then put a small teaspoon (about two grams) of salt, and stir it into a flocculent shape with chopsticks.

3. Knead the dough by hand, you can feel the dryness of the dough during the kneading process, and adjust it appropriately.

4. This is the dough after kneading. To ferment properly, in addition to kneading, or kneading, knead the dough vigorously and repeatedly, and the steamed steamed bread will have a smooth surface.

5. Cover the kneaded dough with plastic wrap, ferment in a warm place for an hour until the dough is twice the size, and observe the situation in winter to extend the fermentation time appropriately.

6. Take out a piece of dough and knead the dough again, if you find that the dough is thinner at this moment, it doesn't matter, spread dry flour on the board appropriately, mix and knead the dough, this problem can be solved, and the taste of such steamed bread is more solid.

7. The kneaded dough is further rolled and shaped into a long column.

8. Use a knife to cut the steamed bread into steamed bread embryos, about 30 grams each.

9. Put it in the steamer and arrange it neatly. Cover the second proofing for about half an hour.

10. This is what the steamed bun looks like after the second proofing.

11. Add water to the steamer, **, steam for 20 minutes, and do not open the lid halfway. After steaming, turn off the heat, do not open it, and wait for two or three minutes before turning it on.

12. Finished product drawing.

1. The water in the steamer can't be too much, even if it boils, it can't rely on the steamed buns.

2. The water is boiling and the steamed buns are being put in.

3. When the steamed bread is placed on the steamer, a layer of gauze soaked in water should be placed under the steamed bread.

1. How to steam steamed buns without sticking to the drawer cloth: Don't rush to unload the drawer after steaming the steamed buns. Remove the lid of the cage drawer and continue steaming for 3 to 5 minutes.

After the top drawer of steamed buns dries quickly, remove the drawer and remove the drawer cloth on the buckle board. In this way, the steamed bun does not stick to the drawer cloth or the cutting board. Wait 1 minute before removing the second drawer, if so, in turn.

2. The best temperature for the dough: the most suitable temperature for the dough is 27 30 degrees. At this temperature, the dough can be successfully fermented in 2-3 hours.

In order to achieve this temperature, the temperature of the dough water can be adjusted appropriately according to the change of climate: cold water in summer; In spring and autumn, warm water of about 40 degrees Celsius is used; In winter, you can use 60-70 degrees hot water and noodles, cover with a damp cloth and place in a warmer place.

3. Detection of pH of dough: After the dough is fermented, an appropriate amount of lye must be added and kneaded well. The pH can be detected by the following methods:

1) Shoot. Pat the dough with your hands, if you hear a "bang" sound, it means that the pH is appropriate; If you hear the sound of "empty", it means that the alkali is less; If there is a sound of "horn click, horn click", it means that the alkali is too much.

2) Look. If the dough is cut, if there are evenly distributed sesame grain sized holes in the profile, it means that the alkali is properly placed; If the hole is small, slender and long, and the dough color is yellow, it means that there is too much alkali; If there are uneven large holes, the dough color is dark, indicating that the alkali is less.

4) Catch. If the dough is heavy and inelastic, it means that there is too much alkali; If it is not sticky, nor sinking, and has a certain elasticity, it means that the alkali is just right.

5) Taste. Knead the lye dough and put it in your mouth to taste, if there is a sour taste, it means that the alkali is less; If there is alkali astringency, it means that there is too much alkali; If you feel that it has a sweet taste, it is the right alkali.

When the steamed buns are steamed, first open the lid of the pot and let the skin of the steamed buns on it cool, and take it out if the skin is not sticky. Open the lower layer again, as above. Take it out layer by layer!

The main reason for the peeling of the surface of the steamed bread is that it is caused by excessive fermentation and excessive fermentation, because the quality of the protein in the steamed bread flour is not very good.

This is normal, this bubble is actually the carbon dioxide metabolized by the dough during the fermentation process, don't underestimate this bubble, it is the steamed bread that will expand to 2 times in volume.

If you take a closer look at the steamed buns sold outside, there are bubbles on the surface, but some of them will use some steamed bread improvers to make the bubbles look more uniform and delicate, which is not so obvious.