The steamed bread is cool, the skin is very hard, and the steamed steamed bread has a hard crust on

Hello! According to this phenomenon, it is because the steamed buns that have just come out of the pot have relatively more water, so they are soft, and they are stored for a certain period of time, and as the water evaporates, they will slowly harden, so there is nothing!

The cold will get a little harder, but not very hard. It is better to use old noodles or yeast to make it, and if you use baking powder or baking powder, it will be harder. It is best to wait until it reaches a certain size, knead it, cut it and leave it for a while. Under a hot pan.

The crust on the surface of steamed steamed buns may be due to the incorrect way of pre-production, or the quality of the flour used. If you open the lid immediately after steaming the steamed buns, it will also cause the steamed buns to appear crusty.

When making steamed bread, the dough must be fully fermented, if the fermentation work is not done well, then after the steamed bread is steamed, there will be a hard crust. Water should be added appropriately during the flour stirring process, not too dry. The dough ferments well, that is, the kneading step, the kneading process, pay attention to the technique, the dough should be kneaded smoother, there can be no hard lumps.

When steaming steamed buns, you must find a suitable steamer, and the other is that the lid must be tightly covered and there can be no gaps. Loose covers can be covered with a clean towel. The steamer is not well sealed, which will cause water vapor to drip on the dough base, causing the steamed bread to not fluff up smoothly.

There is no way to remedy the steamed steamed buns, remember not to ignore every step when making them next time. In fact, the steamed bun has a hard lump that does not affect the consumption, and it can still be eaten, but the taste is not particularly good. All-purpose flour is generally used to make steamed bread, not high-gluten flour or low-gluten flour instead, which are not suitable for making steamed bread.

This is because the steamed bread is not cooked well, that is, there is not enough yeast inside the noodles.

Traditional steamed bread noodles are fermented with a small piece of dough (the other is a piece of yeast-rich dough) and in the noodles (yeast powder and noodles can be used for steaming steamed bread, or self-rising flour), and then fermented at a more suitable temperature (it should be a slightly warmer environment). During fermentation, yeast multiplies and fills the dough with tiny bubbles. (In order to avoid the sourness of the steamed buns, there are also some alkaline noodles when the basket is put on the drawer to neutralize the sourness after fermentation).

Under the heat of the high-temperature steam, the tiny bubbles expand, making the steamed bread appear soft and simmering.

The main reason why the steamed buns don't swell is that there isn't enough yeast in them (or no yeast at all).

It's cold, otherwise it's a matter of flour.

The steamed bread should be proofed twice before being put on the pot, so that the steamed bread will be soft and the skin will not be hard

Preparation materials: 250g whole wheat flour, 125g warm water, 3g baking powder Production steps:

1. Prepare the ingredients, pour the baking powder into warm water and let it stand for 15 minutes 2. Pour the water into the flour.

3. Knead into a dough.

4. Cover with a damp cloth and let it rise, and ferment until it is twice as large.

5. Mention kneading dough on the board.

6. Knead into your favorite shape.

7. Warm water in the pot, put the steamed buns in the pot and ferment for 15-20 minutes, send to double the size 8, and steam over high heat for 20 minutes.

9. Finished product drawing.

Why are your steamed buns so hard? With the right thing, the steamed buns are fragrant and soft, and they are super delicious.

According to my experience, there are several reasons for the crustiness of the surface of steamed buns, and you can figure it out for yourself to see which one it belongs to, and then improve it:

1.If the texture of the practical flour is not right, use all-purpose flour or special steamed bread flour to replace high-gluten flour or other flour that is not suitable for making steamed bread.

2.In the pre-production process, the flour and ingredients must be stirred evenly and fully fermented (basically, until the noodles swell up, and when they are torn apart, they are honeycomb and slightly sour).

3.Water should be added appropriately during the flour stirring process, not too dry.

4.Also, don't wait for the steamed buns to be cold, otherwise the soft steamed buns will turn into stones.

Steamed for too long to dry the water.

When steaming steamed buns, pay attention to 4 places, so that they can be fluffy and will not collapse.

Mantou is the core of the steamed bread in contact with the outside world"interface", due to this"interface"It plays the role of heat exchange air exchange with the inside, and the environment in which it is located on both sides is different, the temperature is different, the humidity is different, and the plasticity of the flour is extremely strong, so it forms a fine structure"skin"Structure.

Manju contains yeast, which is divided into two types: fresh yeast and dry yeast, which is an edible and nutrient-rich single-celled microorganism, nutrition.

It is called an "inexhaustible source of nutrients". In addition to proteins, carbohydrates.

In addition to lipids, yeast is rich in vitamins, minerals and enzymes.

The smooth skin on the surface of the steamed bread is actually a thin film formed after the paste loses water. When cooking porridge, there is often such a translucent film on the side of the pot. The reason is that in the steamer, the starch on the surface of the steamed bread is quickly formed into a layer of paste after being exposed to water vapor, which is very dense, and once it is formed, it prevents the water vapor from continuing to contact with the starch inside, so this layer is not too thick.

When in the steamer (there is a lot of water vapor), this layer of skin should still stick to the hands, but after taking it out and in contact with the air, the water loss soon becomes a hardened film that does not stick to the hands, which has been experienced by people who have steamed steamed buns.

This is a very natural phenomenon, no matter what has its packaging, just like steamed bread, if you want to decorate, you may also change the steamed scalp to red or yellow!

THE QUESTION ... I'm speechless.