What are the main reasons for buns? What is the reason for the collapse of steamed buns

One is a wet bottom, one is dough and soft, and the other is not removed in time.

There are several reasons why buns are exposed. One is that the skin of the bun is too thin, and when it is cooked, he will reveal the filling. There is also a lot of water when Huo is stuffed. The bun is also stuffed when it is cooked.

The biggest reason for wrapping the minced meat is that your bun skin may not feel even enough, and when you wrap the bun, the bun wrapper and the bun filling don't match very well, either the bun filling is too big or the bun skin is too small.

Only we should learn to make strong bun skins and allow the bun filling to match well, and the noodles of the bun skin should be slightly softer. It's not easy to peel it off this way.

There are several reasons for the exposed filling, one is that the skin is thin and the filling is more, and the other is that the filling is out of the soup, which reduces the gluten of the bun skin.

There are several reasons why the bun is not tightly wrapped, too much stuffing, and too much firepower.

I think that the main reason for the bun is that the noodles are soft, so it can't be wrapped. The second reason is that there is too much stuffing.

The method of the package is incorrect. Put the stuffed bun skin in the palm of your hand, and then gently close your fingers to hold the dough naturally, so that the shape of the bun is basically formed, and finally pinch it tightly along the edge of the dough that has been gathered.

The bottom of the bun is exposed, and you put the bottom dough a little thicker. Then the top can be pulled, and the top can be done as long as you get it, so that the stuffing will not be exposed.

If the flour is not fermented sufficiently, the steamed buns will collapse.

Another condition to ensure that the dough is fully fermented is the temperature, which is about 35 degrees Celsius. In the summer, when the weather is hot, the dough can be made in about an hour, but in the winter, the indoor temperature is relatively low, and it takes a long time. You can create an environment conducive to fermentation, such as placing a basin with good noodles in slightly warmed water to promote fermentation.

Selection Tips

Whiteness. The color of the flour will directly affect the color of the bread, the closer to the wheat flour part of the color will be, the whiter the flour quality, so the color of the flour can be seen from the quality of the flour. It is not possible to bleach with bleach, but if it is over-bleached, the color will be dead white and gray, but for making hard bread, the color of the flour is not important.

Gluten strength. The gluten inside the flour forms the mesh structure of the bread, and if the mesh structure is too weak, it will not be possible to make good bread. So the flour should have enough gluten to make a good bread condition:

1) Sufficient protein quality and good quality protein.

2) Enough sugar and amylase to supply the sugar needed for yeast fermentation.

3) Sufficient a-amylase to adjust the gelatinity of starch.

Summary. Hello, I'm glad to be able to answer your questions.

As far as I know, it is necessary to pay attention to ventilation, and the proportion of dough should be even, so that it will not open.

The buns are delicious, but to make them well, you have to pay attention to the details.

Bao Bao often reveals the filling, what to do when you open your mouth.

Hello, we can answer for you. As far as I know, it is necessary to note that the reputation is not blind and breathable, and the proportion of the dough is even, so that the sky will not open. The buns are delicious, but to make them well, you have to pay attention to the details.

1. If the branch destroys the bun is the bottom opening, the reason is that the bottom of the bun is in contact with the drawer cloth and other things with poor air permeability, and it is recommended to buy a drawer cloth with better air permeability when it is broken. 2. The bottom of the bun is too thin, this problem belongs to the proportion of the skin filling, which is easy to solve, don't make the dough too thin. 3. If the bun is the opening of the closing position, this is a typical molding method problem, when making the bun, the closing part is not handled well, which will affect the strength of the closing part of the closing part when proofing, and the reaction is that the steaming stage is unable to contain the gas, which eventually leads to the opening, so we must pay more attention to it.

I used to make steamed buns in a situation, I think that if the buns are open in the epidermis, it may be yeast or baking powder stirred in the dough and mixed unevenly, so it must be well buried, so that it will not be opened

It's my honor to help you, and I hope I can help you

Summary. Why do steamed buns collapse?

1.Not cooked. If the noodles are not cooked in the middle, they will stick to each other after cooling, so they will collapse.

2.If the fire is too big and it is too steamed, it will also collapse, and it will be accompanied by surface wrinkles (if you don't have wrinkled skin, basically rule out this item).

3.The fermentation time is too long, or the yeast is put too much. The principle is that it is best to double the original size of the dough before steaming, if it is too big, there is too much carbon dioxide in it, and the flour cannot support it, so it will collapse after cooking.

4.Flour with insufficient gluten or flour with sandy wheat mills. Fermented pasta is supported by the gluten of the flour, and the flour with too weak gluten has less gluten in it, and it can't support the fermented gas, so it will collapse.

5.When mixing the dough, there is no kneading, the local moisture content is uneven, and the gluten is not the same, resulting in individual collapse or contraction.

6.Immediately after steaming, the pot was lifted, and the difference between the internal and external air pressure caused by a large collapse. After steaming, stop for 5 minutes before lifting.

What is the reason for the collapse of steamed buns

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Hello! Dear, the steamed buns collapse because the flour is not fully fermented, and the steamed buns will collapse.

Why do steamed buns collapse 1Not cooked. If the noodles are not cooked in the middle, they will stick to each other after cooling, so they will collapse.

2.If the fire is too big and it is too steamed, it will also collapse, and it will be accompanied by surface wrinkles (if you don't have wrinkled skin, basically rule out this item). 3.

The fermentation time is too long, or the yeast is put too much. The principle is that it is best to double the original size of the dough before steaming, if it is too big, there is too much carbon dioxide in it, and the flour cannot support it, so it will collapse after cooking. 4.

Flour with insufficient gluten or flour with sandy wheat mills. Fermented pasta is supported by the gluten of the flour, and the flour with too weak gluten has less gluten in it, and it can't support the fermented gas, so it will collapse. 5.

When mixing the dough, there is no kneading, the local moisture content is uneven, and the gluten is not the same, resulting in individual collapse or contraction. 6.Immediately after steaming, the pot was lifted, and the difference between the internal and external air pressure caused by a large collapse.

After steaming, stop for 5 minutes before lifting.

I hope it can help you and I wish you a happy life!

It may be that the skin of the bun is thin, you can make the skin of the bun thicker, or the dough you make is soft, add more water, and you can mix the dough several times to make the dough more elastic and tough. The three possible reasons for the bun filling are as follows:

1. The bottom of the bun is open after steaming, because the drawer cloth and other things in contact with the bottom of the bun have poor air permeability or the bottom of the bun is too thin;

2. After the steamed buns are steamed, the closing position is open, the reason is that the closing part is not handled well when making steamed buns;

3. After the buns are steamed, the skin is opened, because the yeast or baking powder is unevenly stirred in the dough, or the amount of alkali is too much.

Note:

Don't lift the lid of the pot immediately after turning off the heat, many friends open the lid after the steamed buns are steamed, and they will see the pot full of steamed buns shrinking a lot from white and fat all of a sudden, especially in the winter when the indoor temperature is relatively low. This is because the temperature difference between the inside and outside is relatively large, and the buns will expand and shrink in heat.