Why is my dough very successful, but the steamed bun is dead?

1. The ratio of noodles and water should be two to one, and the water of noodles must be lukewarm, and cannot be scalded with boiling water, as too hot water will scald the yeast to death.

Second, it is best to have a high temperature when making dough, and it is good to rise to twice the size, the most important thing is to exhaust, to knead the dough repeatedly, and exhaust the air of the dough as much as possible, otherwise the steamed dough is very rough.

Third, the kneaded steamed bread must be proofed in the second time, if this step is missing, your steamed bread will be steamed into dead noodles.

After the noodles are made into the shape of steamed bread, they must go through the second proofing, which is very important, and only the steamed bread after the second proofing is particularly soft.

Maybe it's because you didn't have a second proofing after you made the steamed buns, and you boiled the water and steamed the noodles to death.

The correct way should be to make steamed bread after molding, cover it with a damp cloth or plastic wrap and let it rise for more than 15 minutes, in winter, you can make a molded steamed bun, put it in a cage, put it in a pot, boil it in water, keep warm and keep warm, proof, rise for a quarter of an hour, steam it for 20 minutes on high heat, and it will be almost ripe, and most of the steamed bread will be steamed.

Open the steamer, press the steamed bun with chopsticks or hands, and it will be cooked immediately.

Open the steamer lid can not be too urgent, open it once first, cover it immediately, wait a little bit, and after taking the lid away, the general steamed bun will not become a dead face.

I think the main reason is that the quality of the noodles you use is very poor, and the heat is not well controlled.

It may be because you have kneaded the dough again, and you want the steamed bun to be soft, so you can't knead the dough.

That's because you don't have baking powder in your dough, because baking powder plays a softening role.

In this case, it is either a step that you did not do well and did not succeed.

The first thing to look at is whether your fermented flour is too strong. If the flour is over-fermented, the steamed buns will die and not puff up. If the flour fermentation is no problem, it means that in the process of making steamed bread, the noodles are not kneaded evenly, or the steaming time is not enough, etc., will cause the steamed bread to die.

We all use yeast to ferment flour now, and it is rare for the fermentation to be bad. If you use old fat noodles and this steamed bun dies after steaming, then we can directly judge that the alkali is not right. Because of the use of old fat noodles, it is necessary to use flour alkali to neutralize.

However, using yeast to ferment flour will not occur unless the flour is over-fermented.

Due to the ignorance of the details and the lack of kneading links, the noodles were just made and yeast was used, and it seemed that they were also initiated, but in fact, the delay was that there was no kneading, and the steamed steamed buns looked small and even died. I can't realize the softness and white fat of steamed bread after kneading noodles and kneading noodles. During the fermentation process of flour, a large amount of carbon dioxide will be generated inside the dough, and the air bubbles will be squeezed out by kneading the dough, and repeated kneading from the outside to the inside in multiple directions, generally about 10 minutes.

When steaming steamed buns, we all ignore whether the steamed bread should be hot or cold, and the correct thing is to use cold water, because when heating, the temperature rises slowly, and the yeast will also make the steamed bread fluffy when heated by the temperature, and the yeast will not be invalid because the temperature is too high.

Because when the steamed bread is just steamed, the temperature inside the pot is still extremely high, and after the cold air outside the pot enters, the steamed bread in the pot becomes dead after the cold air enters the pot. If you boil the steamed bun immediately after steaming, the water vapor on the lid will drip on it, which will cause the surface of the steamed bun to retract, affecting the shape and taste. You wait for 3-5 minutes after steaming before opening the pot to try, and when boiling the pot, turn the lid a few times first, so that the water vapor flows down the edge of the pot, so that the steamed bread is not easy to retract.

I think it may be that there are water drips on the steamed bread on the way to steam, causing the steamed bread to harden. Steamed buns steamed in this way. It's very hard to bite.

There was no timely exhaust, no grasp of the outside temperature, and no grasp of the time of steaming steamed buns, probably not enough yeast powder was added.

The main reason is that we made certain mistakes during the production, and secondly, because we did not knead it well, so it caused such a problem.