Why is the steamed bun so good when it is steamed, but it is deflated after opening the lid

The key issue to grasp the fermentation time of yeast:

1. The temperature in winter and summer is well controlled, about 40 minutes in summer and at least 2 hours in warm places in winter.

2. Whether it is a bun or a steamed bun, it must be placed for 20 minutes after wrapping, at this time the finished product will grow, and then put it into the cage drawer to steam when it grows up, and the effect is very good.

3. The yeast should be washed with warm water, the water temperature is the same as the hand temperature, and the flour is added to the yeast water, so that the yeast is relatively uniform in the flour and has good effect.

When steaming the steamed buns, the noodles were quite good, but after steaming, they collapsed.

There are three reasons why the lid will be deflated when the lid is opened after the steamed bun is steamed, one is that the lid is opened too quickly, and opening the lid immediately after the steamed bun is steamed will make the steamed bread pre-cool and retract and become deflated; The second is the second fermentation of unknown Wu, after the steamed bread is kneaded, it will be steamed directly in the pot without secondary fermentation, which will cause the steamed bread to dry up; The third is that it is not steamed with cold water, and the steamed bread after proofing is steamed directly with hot water, which will collapse and dry up due to instant heating.

1. Open the lid too quickly.

Do not open the lid immediately after the steamed bun is steamed, opening the lid immediately will make the steamed bun pre-cool and retract, and the situation of collapse and deflated will appear, and it will look wrinkled and unsightly. The correct way is to turn off the heat without opening the lid, continue to simmer for about 5 minutes and then open the lid, so that the steamed steamed buns are relatively soft and beautiful.

2. No secondary fermentation.

After the steamed bread is kneaded, if the steamed bread is steamed directly in the pot, the steamed bread will be shriveled after boiling. The correct way should be to put the kneaded steamed buns in a warmer place for secondary fermentation, and then steam them when they are twice as large.

3. Not steamed with cold water.

If you put the steamed bread into the pot after proofing, the steamed bread will also collapse due to instant heating. The correct way is to use cold water, because when steaming in cold water, the steamed bread can continue to ferment in the pot and be heated more evenly.

Time to steam steamed buns.

Steamed steamed buns are generally put in a pot for 20 minutes after the water boils. The time for steaming steamed buns is also because the size of the steamed buns will vary, and the big steamed buns generally take longer. Steamed buns of general size, about 3 to 4 cm in diameter, can be used for about 10 minutes after boiling.

In the process of steaming, you can use your hands to hail or touch the steamed bread, as long as the surface of the steamed bread is not sticky, it means that it is steamed.

The possible reasons are as follows: 1. The dough of the steamed bread is over-fermented, such as kneading the dough for too long, stirring excessively, fermenting for too long, adding too much water, etc., so that the carbon dioxide in the steamed bread is more, and the pores in the steamed steamed bread are relatively large, and it is easy to deflate after boiling.

2. If the dough of the steamed bread has not undergone secondary fermentation, 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, steaming steamed bread over low heat has been used, so that the steamed bread itself is not very expanded, 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 be instantly heated and hardened, resulting in the steamed bread not being able to fully rise, so it looks collapsed.

Extended information: Steamed buns, also known as steamed buns, steamed buns, one of the traditional noodle dishes with Chinese characteristics, is a kind of food made of flour fermentation (or mixed with filling) and steamed, which is said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms.

Steamed buns are simple to make, soft and delicious, usually hemispherical and cuboidal, and range in size from about 4 cm in diameter to about 15 cm in diameter.

Hello, that may be the process of steaming your steamed buns: 1. First of all, fermentation, whether it is because the fermented noodles are not good; 2. Secondly, in the process of steaming, the lid of the pot must be covered firmly, you can press something on it, and wrap some fine cloth around the pot to make the water vapor in the pot not leak, steam as soon as possible, and prevent the water vapor from leaking out. 3. After the steamed buns are steamed and turned off the heat, do not turn on the pot immediately, let the pot cool down naturally, and wait for about 5 minutes before boiling the pot, so as not to collapse a lot of steamed buns.