The trick of steaming buns without yellowing, how can steamed buns turn yellow

If you want steamed buns not to be yellow, you can add a small amount of lard when mixing noodles, and the buns will be whiter and more fragrant; You can also put a little salt and orange peel in the water when steaming the buns, the salt can promote fermentation, and the orange peel will increase the flavor. If the steamed buns are yellow, you can add a little vinegar to the water, put the buns in the pot and steam them for another 10 minutes, and the buns will turn white.

The trick to steaming steamed buns without yellowing is to be sure to use yeast to make noodles, and then there is no need to put alkali, so that they will not turn yellow, and the steamed buns from yeast are also very soft and very delicious.

1.You can add a small amount of lard when mixing the dough.

2.When making dough, use warm water and dough.

Water around 40 degrees is fine.

4.The ratio of flour to water is 2:1.

5.After steaming, you can add some vinegar to the water to make the steamed bun yellow.

6.Put the steamed buns in the pot and steam for 10 minutes.

If the steamed buns do not turn yellow, the amount of alkali should be controlled.

If there is less alkali and it affects the taste, you can add a little.

If there is too much alkali, you can put a little vinegar to neutralize it.

Generally, those who sell steamed buns will use whitening agents.

Steamed buns do not turn yellow, in fact, it is very simple, you can only form it at one time, and you can't open it frequently and many times to see the bottom of the situation? This will cause yellowing.

The trick to not yellowing steamed buns is noodles, don't send them to the extent that I have them, and then don't put alkali so that they won't turn yellow.

1. Add a little lard and sugar when mixing the dough; 2. Add some white vinegar to the steamed buns; 3. Use baking powder when making dough.

The trick of steaming buns not sailing. The flour should be mixed and then put some soda. When I woke up last night, the steamed buns were white, Xuan and delicious.

lard and sugar; 2. Add some white vinegar to the steamed buns; 3. Use baking powder when making dough.

If the steamed buns are yellow, that is to put more alkali, if the alkali is put properly, it will not be yellow, if the alkali is put properly, the steamed buns are white and soft.

Methods or Precautions:

Once you use yeast powder and noodles (make according to the instructions), no matter the steamed buns, the buns will be normal! No soda or soda, baking powder, etc.!

Take out 30 minutes after boiling water to the highest point!

<>1. Raw material problem: the yellowing of steamed buns may be due to the wrong choice of raw materials, the whiteness of flour is the most important factor in determining the whiteness of buns, the higher the flour processing accuracy, the whiter the flour, and the lower the pigment content. Generally speaking, the coarser the flour grain, the larger the bran star and the more yellow the color; The finer the grain size of the flour, the smaller the bran star, the whiter the flour, and the higher the brightness.

Therefore, when making steamed buns, when using flour, try to use flour with relatively high processing accuracy, and do not use flour with coarse flour particles to make steamed buns.

2. The proofing time is too long: if the proofing time is too long, the steamed buns will also appear yellow, and the proofing humidity should be controlled between 60%-75%, if the proofing humidity is too large, the oxygen in the air will combine with the surface of the buns to form an oxide layer, so that the steamed buns will also be yellow. If it is proofing dough and the proofing time is too long, alkali neutralization can be used; If it is a long time to wake up the steamed buns, you can put baking soda in advance when pressing the dough, which can not only solve the problem of rapid fermentation, but also neutralize the sour taste brought by proofing to a certain extent, and can also play a role in whitening.

3. Kneading dough is not in place: The purpose of kneading dough is to make the bubbles in the dough disappear and a tight hierarchical structure appears, so as to facilitate the production of uniform pores in the subsequent proofing process. If the kneading of the dough is insufficient, the air in the dough cannot be completely removed, the holes are not delicate enough, and when fermented again, the inside of the bun will not be uniform enough, and the steamed bun will appear yellow.

Therefore, it is recommended that the general number of dough pressing is about 8-10 times, and the number of dough pressing times is not too much, and not too little.

4. Too little water added: This reason usually appears in the first fermentation or quick noodles, because the second fermentation or fermentation time is longer, there will be water generation during the fermentation process, so the yellowing of the buns caused by too little water is not very obvious. If the proofing time of such dough is short, it is difficult for the pores inside the bun to reach a delicate and uniform state, and the roughness of the hole structure will lead to dark spots.

Correspondingly, a higher amount of water will promote the proofing of the dough, which is a delicate and uniform porosity inside the dough or bun, which further increases the reflection of light and makes the bun look relatively white.

5. Steaming time is too long: When steaming buns, the longer the steaming time, the more yellow the buns will be, the reason is that the starch in the flour and the air will react with oxygen, which will cause the steamed buns to turn yellow, in this case, try to shorten the steaming time of the buns, on the one hand, it can save the cost of fuel, on the other hand, it can ensure the quality of the buns.

What is the reason for the yellowing of steamed buns.

If you find that the steamed buns turn yellow when you steam them, the method and cooking method are related to the process of making them, as follows:

Baking powder. Baking powder is a chemical leavening agent, which itself does not have any color, but it is an alkaline substance, and if it is put in too much proportion, it may cause the dough of the bun to turn yellow.

Time. There is also a possibility that the steamed buns have been steamed for too long, and the longer they are steamed, the more yellow the color of the buns will be, and the taste will become harder, because the starch in the flour and the air have been oxidized for a long time, resulting in yellowing and aging of the dough.

Flour. Another reason may be the problem of the raw material flour used, it may be that the flour is not used correctly, all-purpose flour is generally used to make steamed buns, and it may also be because the quality of the flour itself is not good, which causes the buns to turn yellow.

What to do if the steamed buns turn yellow after steaming.

It can be solved according to the reason why the bun turns yellow, as follows:

1.If you put too much baking powder when making steamed buns, you can add some acidic substances to neutralize the acid and alkali, which can appropriately reduce the possibility of the steamed buns turning yellow; Or in the process of steaming, adding an appropriate amount of vinegar to the water for steaming can also alleviate the yellowing phenomenon.

2.If it is because of the long steaming time, you can reduce the steaming time, and the steaming time is generally about 20-25 minutes.

3.Finally, there is the quality of the flour itself, if the flour is not of good quality, it is best to choose a good quality all-purpose flour.

1. When steaming the buns, if you find that they turn yellow, the techniques and cooking methods in the process of making them are related, as follows: baking powder, baking powder is a chemical leavening agent, which itself does not have any color, but it belongs to an alkaline substance.

2. Time, there is also a possibility that the steamed buns turn yellow because the steaming time is too long, the longer the steaming time is clear, the more yellow the color of the buns will be, and the taste will become harder, this is because the starch in the flour and the air have oxidation reactions for a long time, which leads to yellowing and aging of the dough.

3. Another reason for flour may be the problem of the raw material flour used, it may be that the flour is not used correctly, all-purpose flour is generally used to make steamed buns, and it may also be because the quality of the flour itself is not good, which causes the buns to turn yellow.

Melt the yeast in warm water and add a small amount of sugar. Then slowly pour the yeast water into the flour and stir until it looks like a cotton swab. Knead the dough to make it a smooth dough.

When the noodles are twice as large, dip your fingers in the flour and poke them in the middle. If it doesn't retract, it's proof that the noodles are ready. Divide the dough into even small pieces.

Raw material problems, formula technology problems, equipment problems, Li Ji will talk about these three aspects in detail, as well as the corresponding solutions.

The problem of causing all steamed hair yellowing is generally in this article, this article can play a guiding role, we encounter the problem of yellow steamed bread, you can find the reason in this article, and find a solution suitable for yourself in combination with your actual situation, flour processing theoretically, the higher the flour processing accuracy, the lower the white flour and pigment content. Generally speaking, the coarser the grain size of the flour, the larger the chaff star, and the more yellow the color; The finer the grain size of the flour, the smaller the chaff, the whiter the flour, and the higher the brightness. Therefore, when we see flour, the flour particles are coarse, but the flour is relatively white, basically we can judge that such flour contains certain additives, some flour mills are also called improvers, and one of the most important functions of these improvers is whitening.

The purpose of dough pressing is to remove air bubbles from the dough and create a tight layer that facilitates the formation of uniform pores during subsequent proofing. If the dough is not pressed here, the air in the dough cannot be completely removed, the holes are not delicate enough, and when fermented again, the inside of the steamed bread is not uniform enough, and the steamed bread will turn yellow.

The above is a detailed interpretation of the problem, I hope it will help you, if you have any questions, you can leave me a message in the comment area, you can comment with me, if there is something wrong, you can also interact with me more, if you like the author, you can also follow me, your like is the biggest help to me, thank you.

There are three possibilities. It is possible that the wheat flour you bought is not good, and its own quality is not good. It's also possible that your baking powder has too much baking soda. Of course, if it is steamed for a long time, it will also turn yellow.

It may be because of the noodles, the flour itself is not particularly white, so the steamed buns will look particularly yellow, or it may be that the noodles are not fermented well, so the steamed buns will not be particularly white.

One possibility is that the flour itself is not white. In addition, if you put baking soda, it is likely that you put too much.

Because this is the flour that I grind at home, there is wheat bran in it, and the purity is generally not particularly high, so the steamed buns will be yellow and do not look white.

It may be that you put enough baking powder in the dough mixing, so it is said that this situation has occurred.

1. The yellowing of steamed buns after cooking may be caused by too much alkali put into the kneaded dough, so the amount of alkali must be controlled when steaming the buns, so that the steamed buns will not turn yellow.

2. Before steaming the buns, the amount of water added when mixing the dough is too small, which will cause the dough to be relatively dry and hard, if the dough proofing time is shorter, it is difficult for the pores inside the dough to reach a delicate and uniform state, and the roughness of the hole structure will make the dough mixed with a large amount of air, and the oxygen in the air will oxidize with the dough, which will cause the dough to be relatively yellow, and the steamed buns will naturally be yellow.

3. If the time of mixing the dough is too long or too short, the dough can not reach the state suitable for gluten expansion, and the buns will be yellowed, so the time of mixing the dough must be appropriate.

4. If the dough is not pressed enough, the air in the dough cannot be completely removed, and the internal pores of the dough will be uneven during fermentation, and the steamed buns may appear yellow.

What is the best flour to use to make steamed buns? Many people think that the problem of yellowing buns is a problem of flour, in fact, the flour on the market is suitable for making buns, but the problem of gluten is enough, the reason why the bun skin is yellow, can not all be attributed to the flour, is the reason for our fermentation process and kneading. During the dough process, it should not be placed in a windy place, and it should also be covered tightly, so that there are no dry pieces in the dough, and there will be no problem of yellowing in some parts of the dough after steaming.

Speaking of kneading dough, any dough made of flour first needs to be kneaded without cracks, and it is very smooth to touch with your hands, so that it is really kneaded in place, and the finished product will naturally be smooth and white.

Soon after the buns come out of the pot, the dough is dry and hard? This problem is relatively complicated, there are several possibilities, the first one may be that there is a leakage when steaming the buns, and the steamer lid is not tightly covered, and the dough is in contact with the cool air outside, so the skin will become hard after steaming. The second possibility is that the steamed buns have been placed on the stove and smoked hot, and the wind is blowing above, so they will dry out quickly.

The third possibility is that the wind blows when we ferment for the second time, the surface of the dough is air-dried, and the outer skin will be cooked faster when steamed in the stove. So when we steam the buns, it's best to cover the stuff and ferment, and cover the edges tightly after serving in the pot.

What is the ratio of bun dough? There are generally two options for steamed bread noodles, one is that the temperature is relatively high in summer, we add 3-5 grams of yeast per pound of flour, 5-8 grams of sugar, and 3-5 grams of baking powder, which can be completed within 30 minutes of fermentation in summer, and the noodles should be slightly softer in summer, and the buns will be very soft in this way. The second is that the temperature is low in winter, which has a great impact on the activity of yeast, so the ratio in winter is 8 grams of yeast, 15 grams of sugar, 8 grams of baking powder, and the general fermentation time is about 40 minutes (the fermentation environment should be warm, the most critical), and the dough in winter should be slightly harder, which is more conducive to plasticity of pasta.

Steamed steamed buns ferment unevenly? Uneven fermentation means that some of them are very beautiful, and some are not fermented at all, the reason for this situation is that we are uneven with the dough, the kneading dough is not kneaded in place, and the fermentation temperature is not the same during the second fermentation, resulting in different degrees of fermentation, or the fermentation time is too long. We just need to pay attention to kneading the dough well, and pay attention to whether it is all covered well when fermenting, and don't send it over.