Depressed, how can the freshly steamed steamed buns still have bubbles, who can give me some pointer

Steamed steamed buns. Here's how.

1. A pound of flour, a quarter bag of Angel (self-rising flour can also be used) 2, the prepared Angel with warm boiled water (more than 20 degrees) turned open and poured into the prepared flour, if the water is insufficient, you can continue to add warm boiled water to the flour, talk about the dough and to the non-sticky hands, put it in the basin and cover it with a lid to ferment for 20 minutes, 3. After fermentation for 20 minutes, add the dry flour to the fermented dough again, continue to the surface of the dough smooth and non-sticky, and put it into the basin again and cover it with a lid to ferment. I add flour twice and ferment three times each time. 4. Divide the dough that has been fermented for the last time into the same size and put it into the steamer, be sure to pay attention to the water in the steamer if it is cold water, and the dough should wake up in the steamer for 15 minutes, and then steam the steamed buns.

Bring the water to a boil over low heat, steam over medium heat for 10 minutes, and then steam over high heat for 10 minutes. Don't rush to pick up the steamed buns after steaming, you can take out the steamed buns after five minutes. Pick up the steamed buns immediately after steaming, the steamed buns will be ugly and have a bad taste.

Ingredients: flour, water, live yeast, sugar, milk.

Method: 1. Mix 1 cup of milk, half a piece of live yeast, 2 tablespoons of sugar, and leave for 5 minutes;

3. Mixing noodles; 4. Knead into a ball;

minutes later; 6. Divide into small groups and steam in a pot with cold water for 15 minutes, turn off the heat for 5 minutes.

1.There are still bubbles when you roll it up, and it is not rolled firmly.

2.You put too much baking powder or yeast.

If it is a steamed bun made with alkali, the most common situation is yellowing, and bubbles may be that you have more water and less alkali.

Steamed bread is a food that we often come into contact with in our daily life, because it is delicious and delicious, so many people like to eat it at breakfast. There are many families who choose to make steamed buns at home because they know how to make steamed buns, but in the process of making, some people will encounter the phenomenon of blistering on the surface of steamed buns, so what is the reason for this to happen? I think there are two reasons, one is that the dough is not evenly mixed, and the other is that the yeast and flour are not mixed well, which leads to uneven dough production.

Generally, we will spend a long time kneading when mixing the dough, so that the gluten of the flour can be formed quickly, and the presence of gluten can make the gas holding capacity of the dough better, so that it is less likely to foam. However, some people do not use any effort or do not mix the dough long enough, so the dough cannot form gluten, which can easily lead to foaming.

We all know that making steamed bread needs to be fermented with yeast, which can make the dough soft through fermentation, but sometimes the yeast and flour are not mixed evenly, which can easily lead to uneven dough gas production, because uneven gas production will cause various problems in the next steps, such as some places are softer, and some places are harder, and at the same time, due to uneven gas production, during the steaming process, it is easy to cause the dough surface to bubble. Therefore, we must let the yeast and flour mix well when making it.

I think making steamed buns is also a great knowledge, which requires us to practice and learn, so if we find various problems in the production process, we must raise them in time and ask experienced people for advice, so that our production skills can continue to improve.

There are many reasons for the surface of steamed bread to bubble when steaming steamed bread, the first is that the noodles are not evenly kneaded, and they are not kneaded in place when kneading the dough, resulting in incomplete exhaust and bubbles; The second is that the proofing time is too long, resulting in the dough being too soft to form gluten, and then producing bubbles; The third is that the water vapor drips onto the steamed bread, causing the skin of the steamed bread to be heated suddenly, and then blistering.

The surface of the steamed bread is blistered because there is still some alkali in the steamed bread, which is not completely fermented. Too little yeast powder. There is also the fact that the dough is not kneaded evenly during the mixing process.

Personally, I think it's because the second fermentation didn't knead hard, and there were bubbles inside, so there were bubbles on the surface of the steamed bun.

I think it should be that the dough is not kneaded evenly, resulting in the presence of air bubbles on the surface.

If the time for fermentation is not enough, when the dough is hard, the skin will also be separated, resulting in the phenomenon of steamed bread foaming. It is recommended to extend the dough time. Let's take a look at the relevant knowledge.

How to steam steamed buns:

1. Flour ratio, warm water and flour.

Many people steamed steamed bread, flour, yeast powder and water casually, in fact, this is a strict requirement, steamed steamed bread is the first choice of all-purpose flour, 500 grams of flour as an example, to 260 grams of water, 5 grams of yeast powder, the appropriate amount of sugar, can shorten the fermentation time, sugar, yeast absorbs the flour containing sugar, will become extremely active, the dosage should be kept in mind, 500 grams of flour put 10-15 grams of sugar is enough, the extreme must be reversed.

After the proportion is mastered, the rest is the dough step, it is good to use cold water in summer, especially in winter, you must use warm water, the temperature is controlled at about 30 degrees, this is the temperature that yeast powder likes, too hot will scald the yeast, too cool is not conducive to the survival rate of yeast powder, because the temperature is cold in winter.

Second, it is necessary to wake up again.

Steamed steamed buns and fried fritters must be woken up twice, the second proofing will be more vigorous, elastic, taste more fragrant, strong, better taste, will not shrink soon, if you miss this step, directly on the pot steaming, there is no gap in the middle of the blank, which will cause the steamed bun to become dead dough, after waking up, it will be more fluffy, soft and elastic.

A large part of the steamed bread is because of the neglect of the second awakening, the second fermented steamed bread embryo, the volume will become larger, become light and fluttering, so that the steamed steamed bread will be fluffy and soft, soft and fragrant, sweet in the mouth, and the taste of the second proofing will be better.

3. Steamed steamed buns.

The steamer pays attention to the tightness, as the saying goes, "do not steam the steamed bun steaming breath", in the process of steaming the steamed bun, it is most taboo to open the lid to view, because there will be air leakage, the steamed steamed bun should be done in one go, can not leak air and can not run the wind, the fire will completely excite the hot air, the steamed bread will be shaped in this process, if the lid is suddenly lifted to run the air, the steamed bread will shrink when it is cold, collapse and not round and full enough, the size of the pot is different, the steaming time is also different, generally steamed over high heat between 15-20 minutes.

Some people use cold water to steam steamed buns, some people use hot water, in fact, there is no fixed mode, there is no problem with the dough, there is no problem with the rising dough, there is no problem with kneading the dough, I am more accustomed to steaming with hot water, and the steamed buns I finally get are fluffy and soft

Common problems and solutions for making steamed bread 1 The surface is easy to collapse There is a fault during molding, pay attention to the discharge of air bubbles during molding, so that the dough forms a uniform whole inside and outside The dough proofing speed is too fast, which can reduce the dough fermentation temperature The steam is not strong, but it can be steamed quickly Yeast is not strong enough to make the dough The flour quality is poor, the gluten strength is not enough, and the all-purpose flour can be used 2 The steamed bread is too swollen and fluffy The proofing time is too long, which can shorten the proofing time The flour gluten is not enough, so you can use all-purpose flour with strong gluten The amount of yeast is too large, The amount of yeast used can be appropriately reduced3 The surface of the steamed bread is not white The quality of the flour is poor, and the best all-purpose flour and Angel yeast mate can be used The molding is not good, the surface of the dough should be kept smooth and clean when forming, and the dough can be properly pressed and sprinkled with some dry powder4 The skin is dull, wrinkled or cracked The proofing speed is too fast, which can reduce the fermentation temperature The steam is insufficient, and the steamed bread can be steamed quickly The steamed bread is rough to keep the dough smooth, and it can be rolled 3-4 times with a dough sheeter The gluten content is low, and the all-purpose flour and Angel yeast mate can be used instead5 The finished product is easy to age, harden, and slag Poor flour quality, you can switch to all-purpose flour, with Angel yeast mate Insufficient moisture when forming steamed bread, you can use an appropriate amount of water Insufficient stirring, can be fully stirred to form a network of gluten Insufficient fermentation, Angel yeast with strong fermentation power can be selected6 Rough internal structure Poor flour quality, can be switched to all-purpose flour, with Angel yeast partner The dough fermentation time is too long, the temperature is high, which can shorten the fermentation time and reduce the fermentation temperature Too much flour when stirring, you can sprinkle less powder7 Slow fermentation The amount of yeast is small or the vitality is reduced, and the amount of yeast can be increased appropriately, Note yeast cryopreservation. When mixing the dough, the temperature of the dough is low, and the proofing temperature is not enough Warm water can be used when mixing the dough The proportion of sugar, oil, and salt is heavy, which can reduce the amount of sugar, oil, and salt.8 The skin is blistered The proofing humidity is too large, which can reduce the proofing humidity There are bubbles when forming, and the bubbles can be driven out as much as possible during the forming operation Water drops on the surface of the steamed bread When steaming, the water drops on the surface of the steamed bread are steamed quickly, so avoid water dripping directly on the surface.9 The size of the steamed bread is small The gluten is not enough, so you can use all-purpose flour instead The amount of yeast is not enough, and the amount can be increased The fermentation time is not enough, and the fermentation time can be extended.10 The epidermis is wrinkled and shrunk, and the flour gluten is too strong Excessive fermentation The dough is not relaxed11 The steamed bread does not rise, the temperature of the dead noodles and the noodles is too high, and the yeast is scalded to death, and the noodles can be mixed with warm water.

Hello There are bubbles after steamed bread mainly due to the following reasons: 1. The flour and yeast powder are not fully integrated, resulting in uneven gas. Flour and baking powder must be stirred together thoroughly.

2. After steaming, there are bubbles in the steamed buns because the air is not completely discharged when kneading. When mixing the dough, you must knead the dough fully and exhaust all the air in the flour, so that the steamed steamed buns will not have bubbles. 3. The fermentation time of flour is too short, resulting in violent gas production during the steaming process.

It is necessary to increase the proofing time appropriately.

The noodles are not reconciled, and there is also the reason for the heat. 1. Kneading is not in place, generally the dough is harder, and manual kneading is more laborious, it is recommended to add a little water to knead the dough evenly. 2. If the time for the hair is not enough, when the surface quality is hard, the skin will also be separated, resulting in blistering.

It is recommended to extend the dough time. 3. The power of steaming steamed buns should not be too large, and medium heat is sufficient.

After the steamed bun is steamed, although there will be bubbles, in fact, this is the carbon dioxide produced by the flour during the fermentation process, so that during the heating process, the carbon dioxide is huge, and bubbles will also be produced.

This is the case when there are bubbles after steaming, and the noodles are too thin.

The reason for the bubbling of steamed steamed bread may be that the noodles are too thin, if the noodles are too thin when making steamed steamed buns, it will cause the steamed steamed bread to bubble. Therefore, if the noodles are thin, it means that the steamed bread is either less flour or not enough yeast, so these reasons may lead to foaming.

It may be that the soft noodles are not kneaded in place, the number of kneading is less or the search time is shorter, resulting in uneven fermentation of yeast in the noodles and bubbles.

Blistering of the epidermis. If the proofing humidity is too high, the proofing humidity can be reduced.

There are bubbles during forming, and the bubbles can be driven out as much as possible during the forming operation.

This is because baking soda in the steamed bread channel generates carbon dioxide when heated and emits it to form bubbles, so that the steamed bread will be soft and delicious.

Flour and yeast powder are not sufficiently fused, resulting in uneven gas production. Flour and baking powder must be stirred together thoroughly.

Common problems and solutions for steamed bread making.

1. The surface is prone to collapse.

There are faults during molding, and attention should be paid to discharging air bubbles during molding, so that the dough forms a uniform whole inside and outside.

If the dough rises too quickly, the dough will rise at a lower temperature.

The steam is not strong, but it can be steamed.

Yeast stamina is insufficient, can be used.

Angel yeast. Dough.

The flour is of poor quality and the gluten strength is not enough, so it can be used.

All-purpose flour. 2 The steamed buns are too swollen and fluffy.

If the proofing time is too long, the proofing time can be shortened.

If the gluten content of the flour is not enough, you can use all-purpose flour with strong gluten.

If the amount of yeast is too large, the amount of yeast can be appropriately reduced.

3 The surface of the steamed bun is not white.

The quality of the flour is poor, and the best flour and Angel yeast partner can be used.

If the molding is not good, the surface of the dough should be kept smooth and clean when molding, and the dough can be properly pressed and sprinkled with some dry powder.

4 The epidermis is dull, wrinkled, or cracked.

If the proofing rate is too fast, the fermentation temperature can be lowered.

If the steam is insufficient, it can be steamed with a strong fire.

The steamed bread is formed roughly, keeping the dough blank smooth and usable.

Dough sheeter. Calendering 3-4 times.

Low gluten content, you can switch to all-purpose flour and Angel yeast mate.

5. The finished product is easy to age, harden and slag.

If the flour quality is poor, you can switch to all-purpose flour and use Angel yeast partner.

When the steamed bread is formed, the moisture is insufficient, and the appropriate amount of water can be used.

If the stirring is insufficient, it can be stirred well to form a network of gluten.

If the fermentation is insufficient, Angel yeast with strong fermentation power can be used.

6. Rough internal tissue.

If the flour quality is poor, you can switch to all-purpose flour and use Angel yeast partner.

The dough fermentation time is too long and the temperature is high, which can shorten the fermentation time and lower the fermentation temperature.

Sprinkle too much hand powder when stirring, but sprinkle less hand powder.

7 Slow fermentation.

If the amount of yeast is small or the vitality is reduced, the amount of yeast can be increased appropriately, and the yeast can be stored at low temperature.

When mixing the dough, the temperature of the dough is low, and the proofing temperature is not high enough.

Warm water is widely available for the hourly rent of noodles.

The ratio of sugar, oil and salt is heavy, which can reduce the amount of sugar, oil and salt.

8 Blistering of the epidermis.

If the proofing humidity is too high, the proofing humidity can be reduced.

There are bubbles during forming, and the bubbles can be driven out as much as possible during the forming operation.

When steaming, water drops on the surface of the steamed bread.

Steaming quickly to avoid water dripping directly on the surface.

9 Steamed bread is small in size.

If you don't have enough gluten, you can switch to all-purpose flour.

If the amount of yeast is not enough, the amount can be increased.

If the fermentation time is not enough, the fermentation time can be extended.

10 Wrinkling and shrinkage of the epidermis.

The flour is too strong.

Excessive fermentation. The dough is not relaxed.

11 The steamed buns did not rise, and they became ready. Dead side.