How to steam steamed buns so that they don t crack?

The steamed bread made by myself will not crack, and the steamed bread should be steamed with all-purpose flour or high-gluten flour, and low-gluten flour cannot be used. When mixing the dough, it should not be too hard, add some sugar, add water to make a dough, knead it for a while, and let it ferment in a warm place. You can't put too much alkali, if you have too much alkali, the steamed buns will turn yellow and have an alkaline smell.

After kneading the steamed buns, they should be allowed to rise for 10 minutes, then boil on cold water, boil over high heat to start timing, turn to medium heat and steam for 30 minutes, during which it is very important to keep the steam in the pot sufficient. The steamed buns are steamed and cooled, put in a plastic bag and put in the refrigerator. In this way, the steamed bread is not easy to crack.

After making steamed bread, the cracks on the surface of the formed steamed bread must be kneaded evenly. Before steaming the steamed buns, sprinkle some water evenly on the steamed buns, not too much, so that the steamed buns will not be too dry, and they will not crack. Pay attention to the heat when cooking, the fire should not be too big, too urgent, and you can use medium heat.

Let the steamed buns sit for a while before they come out of the pan.

1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles and noodles in winter should be 1 2 hours earlier than in summer. Be careful when mixing noodles with water.

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

Our family is particularly fond of eating steamed bread made at home, so I often steam steamed steamed bread by myself, my steamed steamed bread is generally not cracked, the reasons for the cracking of the steamed bread are as follows, the surface quality problem, good flour must be pure white in color, dry and there will be a wheat fragrance; The production process is problematic, the kneading time should be sufficient, and the wind should not blow the dough directly, otherwise the epidermis will be dry and wrinkled, and it is easy to crack; For steaming, pay attention to the heat, the fire should not be too big, too urgent, and you can use medium heat.

Flour quality problems, good flour must be pure white in color, dry and there will be a wheat fragrance, production process problems, kneading time should be sufficient, wake up can not let the wind blow the noodles directly, otherwise the skin will be dry and wrinkled, easy to crack. For steaming, pay attention to the heat, the fire should not be too big, too urgent, and you can use medium heat.

After the dough is cold, wrap it in plastic wrap and put it in the refrigerator to refrigerate, and take it out and steam it thoroughly when eating. And then it won't crack.

If you want not to crack, then it is recommended to make some honey on the surface of the steamed bread before steaming, so that the steamed taste is sweeter than the original.

The steamed steamed buns should not be placed in a windy place, they should be placed in a basin and covered with a lid so that they will not crack. Of course, when making good noodles and making steamed buns, it is appropriate to put less dry flour.

It took too long to wake up, and the flour in it swelled, so I think there was too much soda. When mixing the noodles, there is less water and more noodles, and the noodles are too hard, and the steamed steamed buns will crack.

Add a spoonful of lard or butter when mixing the dough, a little sugar, yeast in proportion, this should be no problem, you need to wake up before steaming, that is, until it is fully fermented (put the finished dough blank in a place with a little temperature) hand press it slightly to steam it.

Steamed steamed buns, let cool, put them in a fresh-keeping bag, put them in the fresh-keeping cabinet, and take them out to heat up when eating, and they will not dry and crack.

The steamed buns cracked, one is because the quality of the flour is not good, and one of the key reasons is because you don't knead the dough adequately.

There are many reasons for the cracking of steamed steamed buns, and the common ones are as follows:

1. The cracking of the steamed bread is because there are too many bubbles in the dough before steaming, and the gas in the bubbles is heated and expands when steaming, which will cause the surface of the steamed bread to be stretched open by the trembling god. Solution: You can knead the dough vigorously to exhaust it.

2. The surface area is too large, and the steamed bread wakes up unevenly, so it will crack. Solution: No matter how large the surface area is, as long as the noodles inside are evenly awakened, there are no bubbles and dry noodles, it should not be affected by the size, so you can wake up for a while when you wake up.

3. When you wake up, you are blown by the wind, resulting in the loss of moisture on the surface and the appearance of dry skin, which is easy to crack if steamed. Solution: After the steamed bun is formed, let it ferment naturally, which will be very fluffy, but avoid being blown by the wind.

You can cover it with a cage cloth to moisturize, which will solve the problem.

4. The dough is unevenly kneaded, and there will be cracks and lines on the surface. Solution: Knead more when kneading the dough, be sure to knead evenly, and pay attention to the technique when kneading the dough, you can knead from multiple angles.

1. What kind of fire should be used to steam steamed buns.

Steamed buns must be steamed over high heat. And be sure to put the steamer on the steamer, boil the water for a while, and wait for the steamer to heat before you can put the steamed bun blank (the finished dough). In this way, the steamed steamed buns can be thoroughly steam and will not be steam stiff.

2. Steaming time.

This is related to the size of the steamer, the amount of water, the size of the steamer, and the amount of steamed bread, which generally takes about 20 minutes. You can also touch the steamed bread with your hands during the steaming process, as long as the surface of the steamed bread is not sticky, it means that it is steamed.

3. What to do if it is steamed.

The steamed steamed buns should be taken out while they are hot, and one by one, so that the pants and cherry blossoms are cold. If you don't do this, after the steamed bun is cold, it will not be easy to separate the sticky ones, and the epidermis will be damaged, which will not look good.

The reason for the opening of steamed steamed buns and the skills of not opening the mouth:

1. The dough is not kneaded evenly, the time is not enough and the strength is uneven, and the dough is kneaded vigorously for a few more minutes or with high-gluten noodles.

2. The dough is too hard, there is more flour and less water, and there are too many dry noodles kneaded in, add some water.

3. If the wake time is not long enough, the steamed bread will produce carbon dioxide when it is fermented.

4. The most suitable temperature for the dough is 27 to 30 degrees. According to the change of climate, the temperature of the dough water can be adjusted appropriately. It is best to use yeast, and the mouth is good for the feeling and color.

5. Before steaming, sprinkle less water on the steamed buns, and do not need to be even, so that the potatoes will not be too dry and will not crack.

6. When steaming, the fire is too big and too urgent, so it is best to steam over medium heat and let it stand for a while before coming out of the pot.

1. You can knead the dough more vigorously, that is, the time and moment of mixing the dough are more and one moment, so that the flour is fully stirred evenly.

2. After the dough is mixed in the dough machine, it is necessary to let the dough stand for 1-3 minutes, so that the gluten can be fully expanded, and the gluten behind the dough is definitely tense.

3. Put less dry powder when pressing the dough or wrapping, if there is too much dry powder, the molding will be messy and cracking, and the humidity of the dough should be ensured when forming, and you can cover the dough or agent with a wet cloth for a little 10 minutes, so that it will ferment naturally, so that it will be very loose, and the full fermentation will not break, but it should be avoided by the wind.

4. Be sure to knead well, and pay attention to the means when dough, the results will be different depending on the dough. Assuming that cornmeal is used, white flour must be added inside, otherwise it will be scattered and cracked.