Why do steamed buns crack when steamed, and why do steamed buns crack

One is that the surface area is too large, and it is uneven and prominent when it expands, so it will crack; This means that no matter how large the surface area is, as long as the noodles inside are evenly raised, and there are no bubbles and dry noodles, they should not be affected by size. The other is that when you wake up, you will be blown by the wind, and the steamed bread should be put for a little 10 minutes after it is formed, so that it will ferment naturally, so that it will be very fluffy, but it can not be blown by the wind, and the skin will dry when blown, which is easy to crack. It should be covered with a cage cloth, usually yarn, and this step is to make the dough wake evenly!

A critical step! The third is unevenness, when the kneaded steamed bread is formed, there are cracks on the surface or something. Be sure to knead well, and pay attention to the technique when dough noodles, the different noodles you use will have different effects, if you use cornmeal, you must add white noodles inside, otherwise it will be scattered, cracked, etc.

Hello: Glad you asked, the cause of the crack crack:

1. The crack in the steamed bread is because there are too many bubbles in the noodles, and the principle of hot expansion and cold contraction leads to the steamed bread.

The surface is stretched open by air bubbles.

2. The surface area is too large, and it is uneven and prominent when it expands, so it will crack.

3When you wake up, the wind blows, and when it blows, it will dry the skin, which will easily crack.

4. If the kneading on both sides is uneven, there will be cracks on the surface.

Solution: 1. You can knead the dough more vigorously, that is, when mixing the dough, you can mix it for a while.

2No matter how large the surface area is, as long as the noodles inside are evenly awakened, and there are no bubbles and dry noodles, it should not be.

Affected by size.

3. After the steamed bread is formed, let it ferment naturally for 10 minutes, which will be very fluffy, but avoid it.

Protected from the wind. It can be covered with a cage cloth, which is generally yarn.

4 Be sure to knead well, and pay attention to the technique when dough dough, the effect will be different depending on the dough you use.

Reasons:1The problem of drawer cloth.

2.The bottom of the steamed bun is too thin.

Workaround:1Steamed buns and steamed buns steamed with silicone cloth have cracks at the bottom, especially when steaming in a steamer (this is also the case when steaming in a steamer, but it is not very noticeable).

The silicone drawer cloth with too dense holes and too thick is prone to bottom cracking, because the air permeability of such a drawer cloth is poor, and the steam can not be well conducted into the product through the drawer cloth when steaming, on the contrary, it will take away some moisture, resulting in cracking at the bottom and even falling off the bottom.

It is recommended to buy a drawer cloth with better ventilation when buying it, so as not to prevent the upward circulation of steam. (This can also happen if you don't buy a straw mat.) ）

2.This problem belongs to the problem of the proportion of the skin filling, which is very easy to solve, don't make the dough too thin and OK, so it is a detail problem, especially easy to appear on novices.

The time for the proofing of steamed bread is not enough, and you can also wait for the dough to rise for a period of time when making steamed bread.

1.It may be that the dough is over-fermented when it is raised, that is, the old noodles or the yeast powder added is a little too much.

2 is appeared in the soda ash steamed bread, if the alkali is less, there will be a sour smell when the steamed bread cracks. 3. The dough is too hard, that is, the water is a little less, which makes it too dry when steaming, and it will crack.

4. Dry flour is sprinkled too much, so the humidity of the dough should also be maintained, and it should be covered with a damp cloth after kneading. 5. It's because the steamed buns have passed or the dough has been blown by the wind.

6 Probably because when the dough is rising, the lid is opened from time to time, so that the cold air enters. There is also a situation where the fire is turned on too much during the steaming process, so that too much water vapor is generated.

The reason for the cracking of steamed steamed bread is that the degree of kneading of the dough is not enough, when the dough is not kneaded enough, it is easier to crack, the toughness of the dough is not enough, the fusion between the dough is not sufficient, and it is easy to crack during the steaming process.

The reasons for the cracking of steamed steamed bread are, the fire is also easy to make the steamed bread crack, when steaming the steamed bread, it is necessary to boil over medium heat, and the steamed bread will be cooked after 20 minutes, and the noodles are not kneaded, the kneading time is short, after kneading, it is necessary to rise for a period of time, and after a period of time, the steamed steamed bread can be soft and delicious.

If the steamed steamed bun cracks, it may be that less water is added when mixing with the dough, causing the dough to become hard and crack. Or knead the dough for too long and lose water, resulting in a decrease in the water content of the steamed bread and a crack in the steamed bread. After kneading the dough, too low humidity during the proofing process will also cause the dough to dry out.

The proofing humidity is low and the time is short, and cracks can also appear during steaming.

The steamed steamed buns are cracked because the fire was too big when you first started steaming, or you are steaming steamed buns in a pot with hot water. If you want the steamed bread to be steamed well, you have to put the steamed bread in cold water, don't ** after the steamed bread pot, wait for 20 minutes, and then use medium heat or a smaller fire to slowly boil the water, so that the steamed steamed bread is good.

The surface area is too large, and when it expands, it is uneven and prominent, so it will crack. When I wake up, the wind blows, and the skin will dry out, which is easy to crack. If the dough is kneaded unevenly, there will be cracks on the surface.

The cracking of steamed steamed bread is because there are too many additives such as alkali or soda when making steamed bread. Causing the steamed bread to crack. This cracked steamed bun is also very delicious.

The reason for the cracking of steamed steamed bread is that your noodles do not wake up for a certain period of time, so when steaming steamed bread, it causes the steamed bread to crack, which is the main reason.

If the steamed bread is found to be cracked in the end, it means that the dough is not kneaded in place, when kneading the dough, we must remember to put yeast, and then knead more, after kneading, we still have to wake up until the dough ferments to twice the size, and then we have to discharge the gas in it, and then make it into steamed bread.

If your steamed bun cracks, it's because your dough is too strong. So when we make a face, we must not let him send it too much.

The cracked steamed buns are due to the flour itself. In addition, if the noodles are too hard and dry, the steamed buns are easy to crack.

What is the reason for the cracking of steamed steamed buns Because the noodles are too dry and the time of running is short, so they crack.

The reason why the steamed bread cracks is because of the alkali, that is, baking soda, you put too much.

The steamed steamed bun cracked, probably due to your reduced weight. And sometimes the big steamed buns are more liked by others.

The reason for the cracking of steamed steamed buns is that the fire is too big, and the second is that it is uncovered too early.

The reason for steamed steamed bun Kelly is because of the addition of too much food solution or Xiuming, and the use of tax deductions and yeast can solve this problem.

I think that the steamed steamed bread cracked too much, because there was too much dry noodles, so the steamed bread bloomed.

There is dry noodles on the surface of the steamed bread, so it will crack.

1.The dough has large bubbles.

2. Large surface area.

3 is too dry and uneven.

4. The dough is too dry.

What is the cause of cracked doors? It's because there are too many voices on the surface, and he cracks.

The cracking of steamed steamed bread is first of all because of too much flour added, and secondly, too much baking soda is added, which causes the steamed bread to be too alkaline, and it is also possible that when steaming, it is not maintained at the appropriate temperature and causes cracking.

The steamed steamed bread cracks, it may be that less water is added when mixing the dough, causing the dough to be hard and then dry and cracked, or the kneading time is too long, and the water loss is lost, resulting in a decrease in the water content of the steamed bread.

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.

It is very likely that there is too much alkaline noodles in the steaming of the steamed buns, or it may be because in the process of kneading the steamed bread, it is not sufficient, and the kneading is not particularly tendonic, and it may also be because the lid of the pot is lifted in the process of steaming the steamed buns, causing the steam to run out.

I think it may be because the kneading strength and degree are not enough, resulting in the dough not completely blending together during the kneading process, which is easy to cause cracking in the process of steaming steamed buns.

It is because the steamed bread is too serious to rise, and the proofing time is too long, so it will lead to such a phenomenon, and it is also because the fire is too big.

The main reason is that the kneading degree of kneading is not enough, the surface of the steamed bread does not have much moisture, the flexibility of the dough is not enough, and it may also be caused by the loss of water during the steaming process.

It may be that the kneading time is not particularly long when kneading the dough, so the dough does not have much toughness, so it will crack when steaming.