What is the reason for steamed buns to bloom? What is the reason for the flowering of steamed steame

The main reason for the flowering of steamed bread is yeast powder.

The correct degree of proportioning is particularly important.

1.When fermenting noodles, it must be sent to the time, and the mouth of the agent must be facing upward;

2.When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom";

3.The fire must be strong when the basket is loaded, and the cage drawer should be put on when the water is boiling.

Features: The color is white, shaped like a flower, sweet and refreshing.

The baking powder is boiled with warm water at 35 degrees Celsius or 37 degrees Celsius, and the noodles are mixed with this water. To the soft and hard moderately non-sticky hands, knead the light and cover the surface with a damp cloth.

Ferment. Today's weather, 2 hours is sure to start.

Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while. It's up to you, it's to add bean paste, or to put meat and vegetables or other things to make such as bean buns, buns, flower rolls, and sugar triangles.

It's up to you what you want to eat. After molding, let it sit for about half an hour.

Special attention should be paid to the process of steaming in the pot, which must be over medium heat, and cold water should be used in the pot. If you boil the water on a high fire as usual, it will definitely come out with dead dough. The method of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

Don't use hot water to steam steamed buns Many people like to use hot water or boiling water to steam steamed buns, thinking that they will open quickly. Actually, this is not scientific. Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched.

The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

Xuan Song's steamed bread The key to making steamed bread is fermentation. Yeast.

It can cause chemical changes in the starch of the dough.

Sugars, alcohols, acids, etc., are generated, and carbon dioxide is released.

Gas. However, if the heating method is not appropriate, such as directly placing it on the pan, due to uneven heating, it can only become a "scone" with hard skin and soft inside; If you want to get the steamed buns, you must ask the high-temperature steam to help.

When people put the kneaded raw steamed bread into the steamer, the high-temperature steam quickly surrounds the steamed bread and heats the steamed bread evenly from all sides. The carbon dioxide gas in the steamed bread is heated and expanded, but it is not easy to come out, so it can only be drilled back and forth in it, so it swells out a lot of small cavitations, making the steamed bread loose and soothing.

If you put some sugar in the noodles, the fermentation is sufficient, the steam temperature is high, and the steam supply is fierce, you can steam out the "flowering" steamed bread with cracked surface. Such steamed buns are elastic and sweet and delicious to eat.

There was too much baking powder, and the gas expanded too much, so it bloomed.

Flowering steamed buns, also known as **Ruyi. The color is white and soft, sweet and delicious, the top flower is four-petaled, and the petal color is peach, natural and pretty, and has become the characteristic traditional noodle spot of Jinan. The production process is quite strict, after the noodles are reconciled, they need to be fermented twice, and then add alkaline water to knead evenly, knead thoroughly, and steam for 20 minutes on high heat when steaming.

Because of the good color, fragrance, flavor and shape of the flowering steamed buns made, the traditional flavor is strong and popular.

Kiss! Hello, I am very happy to be able to answer for you, the reasons for the flowering of steamed steamed buns: 1. The dough has been fermented too much, which greatly reduces the gluten strength of the dough.

2. When the green billet is heated sharply in the cage, a large amount of dynamic carbon dioxide gas is generated inside, which escapes from the top, thus swelling and cracking. 3. The green billet is not smooth, and the steam is not enough when steaming, and the surface of the steamed bun is easy to crack. 4. Improper forming, the humidity is too low during the proofing process, resulting in cracking of the skin of steamed bread.

Reasons: 1. The reason why the fermentation time is slippery and slippery for too long.

The over-fermented dough will lose its original "skeleton", grab it and scatter it, so that the fermented flour can not be steamed out of three-dimensional elastic steamed bread, and the dough fermentation time is not the same according to the temperature, now there is heating at home, a little hot may be 45 minutes, looking at the dough has launched a large honeycomb-shaped pores, it is almost the same.

2. The reason for the water used for the noodles.

Put baking flour in it, and mix the noodles with warm water. Warm water can ensure that the baking powder is fully melted, and provide a sufficient fermentation temperature for the baking powder, so that the steamed steamed bread pores will be larger and much softer.

3. The reason for the time when steaming steamed buns.

When steaming steamed buns, don't wait for the water to be completely boiled, so that the outside is heated violently, the inside is still cold, and the steamed steamed buns will not be delicious.

4. The reason why the steamed buns are steamed and taken out in a hurry.

Don't be in a hurry to open the lid after steaming, the temperature difference between the inside and outside is too large, and it is easy to cause the steamed bread to become hard. Turn off the heat and simmer for more than ten minutes, until the temperature difference between the inside and outside of the pot is not large.

5. Flour reason.

Steamed buns and steamed buns at home should rarely use high-gluten flour.

The effect of steaming will also be somewhat affected.

Summary. Steamed buns generally do not bloom, and if they bloom, they are either made for modeling and deliberately. Either it is caused by insufficient fermentation.

Steamed buns generally do not bloom, and if they bloom, they are either made for modeling and deliberately. Either it is caused by insufficient fermentation.

I'm sorry I don't understand, but can you elaborate on that?

After full fermentation, the ductility of steamed bread increases, and the physical strength expands during cooking, and it is not easy to crack at the top. When the dough is not sufficient, the air inside the steamed bun is insufficient, and the volume expands, it will cause the top of the dough to be pulled apart, and the mouth fingers are not good and hard, and it is not enough to convey.

After full fermentation, the ductility of steamed bread increases, and the volume expands during cooking, and it is not easy to crack at the top. When the dough is not sufficient, the air inside the steamed bun is insufficient, and the volume expands, it will cause the top of the dough to be pulled apart, and the mouth fingers are not good and hard, and it is not enough to convey.

After full fermentation, the ductility of steamed bread increases, and the volume of Qiyu expands during cooking, and it is not easy to crack at the top. When the dough is not sufficient, the air inside the steamed bun is insufficient, and when the volume expands, it will cause the top dough to be pulled apart by the quiet section, and the taste is not good and hard, and it is not loose enough.