Questions about steamed steamed buns 10, questions about steamed buns

I think it has something to do with the fire, and the slow speed when you lift the lid of the pot, both of which can cause the steamed bun to shrink. If there is a period of time when you are steaming steamed buns, the heat does not keep up, that is, it is a little small, and the oil fire phenomenon will occur. The steamed bun will shrink.

The fermentation is not good, or the heat is not mastered well, and you must wait for the water to boil before putting the steamed buns.

The time to wake up is short, and it does not start, and the alkali may also be less.

The surface was not reconciled. The fermentation time is shorter.

You put too much baking powder in the dough. The noodles are a little soft.

That's caused by the steamed bun touching the cold air, and after steaming, it's best to wait a while.

Generally, after the water boils, the steamed buns are put on, and then the pot is covered, and when it is boiled again and steamed, it begins to get stuck, and after half an hour, there is not much problem with the pot.

As for your question, it should be because of the cold water...

At first, the fire is too big, so you should first have a low fire and wake up for a while before turning on the high heat to steam.

Seeing my mother steamed, I seemed to hear that it was going to be stuffy for a while and then remove the lid, although it was cooked, I still needed water vapor to simmer at that time, just like fried peanuts, and it would be stuffy for a while after it was fried.

It's that there is too much water in the steamer.

The steamed buns should be put in after the pot is boiling. You can't put it in a cold pan directly.

Are you sure there are no problems with fermentation? In general, fermentation is prone to problems.

This will be the case when the steam water flows back into the steamed buns!

Wait until it has steamed for 10 minutes, and then lift the lid.

The water can only be covered when it is boiled, try it next time.

The water boils before the steamed buns can be put down.

I boiled the water and then put it on steam.

Be sure to steam it in one go before removing the lid.

Steamed steamed buns are knowledgeable, can you steam them?

As a green and healthy cooking technique, "steaming" is highly sought after by people. "Steaming" satisfies our pursuit of food health to a large extent, and the steamed food is more flavorful and avoids heavy taste. Mantou, also known as steamed bun, is one of the traditional noodle dishes with Chinese characteristics.

It is a flour-fermented, steamed food that is round and lumpy in shape. This stuffing, after saying it, there is no stuffing bun, bun. Usually, northerners choose steamed buns as their staple food.

However, the traditional cooking method is transparent rising cooking, which cannot achieve high-temperature, all-round, sealed micro-pressure cooking, so it cannot be called pure cooking. During the steaming process, as the steam rises from bottom to top, a large number of water droplets will fall on the surface of the food, diluting the flavoring agent of the food. At the same time, the steam generation process is slow and uneven, and the taste of the food cannot achieve a pure effect.

Although toast is not as luxurious as various breads and pastries, it has the most important characteristics of flour-based foods, which is the aroma of flour when chewed and the high feeling of satiety when eaten. In some places, people also call it steamed toast. They believe that they can only eat enough by eating baked bread, and the flour used to make steamed buns alone is wheat flour.

Basically, other flours cannot be used alone for steamed bread, such as corn flour, whole wheat flour, tartar flour, corn flour, corn flour, black rice flour, sweet potato flour, sorghum flour, etc., these flours should be mixed with wheat flour for steamed bread, so let's make noodles, in this way, the yeast and flour are mixed unevenly, which is not conducive to fermentation, and the yeast cannot maximize its effect.

Put a certain amount of flour in a bowl. Sprinkle a certain amount of baking powder into the old flour or a handful of flour and large flour according to the yeast packaging instructions. First, use your hands and feet until it is universally consistent;We all know that when steaming steamed buns, the first step is to mix flour first.

Then we need to put yeast in the flour. Depending on the amount of yeast in the package, 5 grams of yeast can be mixed with 1 to 2 kg of flour. Everyone likes to eat steamed buns, which are fluffy and delicious, so come and try them for your family.

Summary. Hello, dear, I am happy to serve you, why do I steam steamed buns and Dandan teacher answers for you<>

There are the following reasons why the steamed bread is not soft: 1. The fermentation rate of the steamed bread is insufficient, resulting in insufficient support for the internal tissue, and the dough cannot fully expand, so it will be shriveled and hard. 2. The fermentation time is too long, so that most of the carbon dioxide and other gases in the dough have been released, and when the steamed bread is steamed, the yeast will not work, so the steamed bread will not be fluffy. 3. The steaming time of steamed bread is too long, so that a large amount of yeast ferments to the limit, resulting in more nutrient loss of dough, resulting in hard and fluffy situation.

Why don't I steam steamed buns?

Hello, dear, I am happy to serve you, why do I steam steamed buns and Dandan teacher answers for you<>

There are the following reasons why the steamed bread is not soft: 1. The fermentation rate of the steamed bread is insufficient, resulting in insufficient support for the internal tissue, and the dough cannot fully expand, so it will be shriveled and hard. 2. The fermentation time is too long, so that most of the carbon dioxide and other gases in the dough have been released, and when the steamed bread is steamed, the yeast will not work, so the steamed bread will not be fluffy. 3. The steaming time of steamed bread is too long, so that a large amount of yeast ferments to the limit, resulting in more nutrient loss of dough, resulting in hard and fluffy situation.

There are several tips for steaming steamed buns, oh <>

1. Master the dosage of yeast powder, fully dissolve and then mix the dough. If it has passed, add 2 grams of edible alkali and knead it evenly to neutralize the sourness. 2. It should be fermented in a place with a high temperature, and the temperature is too low to rise.

The raw embryo is also subjected to secondary fermentation. 3. Steaming in a pot with boiling water, the steamed bread can quickly expand and set, and will not shrink or collapse. 4. Steam for 5 minutes and remove from the pot.

Dear, Mr. Hu will help you answer and analyze, here is for you to find out why my steamed steamed buns are not announced: 1. There is not enough time to wake up; 2. The dough is too tender and too much flour is added; 3. No appropriate amount of baking soda is added; 4. Put too much alkaline noodles in. The dough should be kneaded several times to promote the starch and protein in the flour to fully absorb the water, which can make the gluten sincerity of the surface good, and the good dough should be kept at a certain temperature of 30 degrees Celsius.

Extended information: When resting, you can put the kneaded dough into a steamer with cold or warm water, and simmer for 30 to 40 minutes without covering, which can speed up the proofing. The best temperature for proofing is 45 to 55 degrees Celsius, you can also increase the proofing time appropriately, one hour to one and a half hours is better, in addition to the temperature, the humidity of the environment is also a factor affecting proofing, so you need to cover the surface of the dough with a damp cloth to increase the humidity.

When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and xuan.

Do steamed buns need to be fermented twice? The methods and tricks are all told to you to ensure that the steamed buns are white and soft. Steamed buns are always not steamed well? Master a few tips to ensure that the steamed buns are white, fat and soft.

Steaming steamed buns seems to be very easy, but the technology in this is very particular, if you don't learn, it is difficult to make good steamed buns by yourself, and you can learn it in one day.

Is baking powder used? After the dough is reconciled, when the dough rises to two to three times the size, it begins to be divided into doughs, and the small dough of the dough is proofed twice, at least half an hour at this time, and then steamed in the steamer when it rises to twice the size

Make the dough first, then knead it with baking soda, knead it for a while and stop for a few minutes, knead, taste it a little sweet, it means that it's good, according to my experience, using baking soda is better than using alkali flakes, put too much, the steamed bun will be yellow, add it slowly according to experience, it's good.

The fire is too small or it doesn't make good noodles.

Master the three steps when steaming steamed buns, the steamed steamed buns are particularly fluffy, and it is healthier to eat by yourself.

The first step in making steamed bread is to pour the flour into the bowl, then add the appropriate amount of sugar and milk powder and stir well, and then add yeast water, there are many people who make mistakes in this step, it may be that the yeast powder is directly added to the flour, in fact, this practice is not correct, it should be poured into the yeast powder in warm water, add an appropriate amount of sugar, stir until melted, and then pour it into the flour. Be sure to stir while pouring the yeast water, stir until it becomes flocculent, and then knead it into a dough.

The second step is fermentation, after the dough is kneaded, put it in a large basin, cover with a layer of plastic wrap, it will ferment for about an hour in summer, and the fermentation time may take a little longer in winter, if you want to know whether the dough is fermented, you can press it by hand to see if it is elastic, and the fermented dough will be about twice as large as the original dough, and the surface of the fermented dough is also very smooth. Take out the fermented dough and put it on the cutting board, sprinkle a layer of flour on the cutting board, and put some flour on your hands, and then continue to knead the dough, which can make the dough softer and the steamed bread will be softer.

The third step is steaming. After the dough is kneaded, knead it into long strips, cut it into almost the size of the agent, knead the agent into the shape of a steamed bun, and put it in the steamer, pay attention to the fact that the agent should be able to have a certain interval, because the steamed bread also needs to be fermented twice, and then it will ferment in the steamer for another 15 minutes, and then you can start steaming the steamed bread. After boiling over high heat, turn to low heat, steam for about 20 minutes, turn off the heat and continue to simmer for 5 minutes.

After these three steps are completed, the fragrant and soft steamed buns are made.