Why is the skin wrinkled after the steamed bun is ready?

Steamed steamed bun scalp wrinkles, the causes and solutions are as follows:

The face is not transparent.

If the degree of fermentation of the noodles is not enough, it is easy to cause the steamed steamed buns to be blue and the skin is not smooth. At least 2 hours at a temperature of 25 °C. When the dough expands to twice the size of the original dough and the middle of the dough is honeycomb-shaped, it is fermented to the best state.

There is no secondary fermentation.

During the kneading process of making steamed bread, the honeycomb-shaped hole in the middle of the dough is squeezed, and part of the air is expelled to make the gap between the noodles smaller. At this time, steaming directly in the pot will cause the steamed bun to be made hard and wrinkled on the surface. Therefore, after the steamed buns are put into the pot, light the fire to warm the water, stop the fire, and ferment for a second time for 10 to 20 minutes before steaming.

Epidermal sclerosis. When there are more steamed buns and the air is drier, the surface of the steamed buns becomes hard, and when they are steamed in the pot, the steamed buns swell, and the hardened skin is stretched out, which will make the surface of the steamed steamed buns pitted and unsightly. Before serving in the pot, cover the kneaded steamed buns with a clean and damp cloth to prevent the epidermis from hardening.

Water vapour. In the steaming process of steamed bread, if the lid is not breathable and closed too tightly, it is easy to cause the lid to drip downward, and the dripping on the steamed bread will cause the surface of the steamed bread to wrinkle and harden as if it has been scalded. Therefore, during the steaming process, drain the lid every ten minutes after boiling.

Quickly lift the lid and move it to a place other than the mouth, quickly tilt the lid to let the water drip down, and then close it again. The whole process needs to be very quick.

Open the lid too early.

Make the steamed buns fluffy and delicious. During the steaming process, the steamed bread is in a high temperature and high humidity environment, and the air in the small holes inside the steamed bread is heated and expanded, supporting the scalp of the steamed bread. If you remove the lid at this time, the air inside the steamed bread will shrink rapidly, and the swollen steamed bread will become wrinkled.

After the ceasefire, cover for 5 to 10 minutes, so that the air inside the steamed bread gradually shrinks, and the steamed bread gradually retracts, so that it will not be wrinkled.

Turn off the fire, don't turn off the fire, pick up the lid of the pot violently, tell it to relieve it for a minute, after the gas, the fire goes down and pick up the lid of the pot, there will be no wrinkles.

1. Flour quality.

If the steamed bun is wrinkled, then it is probably because the flour quality is too poor, and the poor quality of the flour will lead to the whole pot of steamed buns not looking good.

2. Fermentation temperature.

When making dough, if the dough is not fermented well, there will be wrinkles and retraction of the steamed bread, so we must ferment the dough in place when we make the dough, control the fermentation temperature within 40 degrees, and the humidity is about 75, and we can start making it when we see the dough fermented to twice the size of the original.

3. Dough problem.

When making pasta, the more important thing is the method and strength of kneading the dough, if it is not kneaded in place, the steamed bun will also be wrinkled. When kneading the dough, it is recommended to knead the dough to the inside without bubbles, and the appearance is smooth and slightly wet, so that the steamed bun will be very smooth and beautiful on the outside.

There may be several reasons: insufficient gluten strength of the flour, insufficient or excessive dough fermentation, incomplete kneading, too much heat during steaming, and premature uncovering.

Improvement measures: low-gluten flour can not be used for steaming steamed bread, but medium-gluten or high-gluten flour, or special flour for steamed bread; The dough is fermented to about twice the original, and the dough is checked by hand, and there is an obvious honeycomb shape, or a small hole is poked by the finger, and the hole has a sense of retraction, which is the dough that is made.

If the dough is fermented softly and loosely, it is over-fermented, that is, the dough should be made with yeast and alkalin, or dry flour should be added to re-ferment. Kneading dough (or steamed bread embryo) should be careful and thorough, and dry flour should not be left in order to expel the gas in the dough, form a network structure, and increase the strength of gluten.

Turn on high heat to steam, switch to medium heat after gassing, reach the established curing time, and switch to low heat 5 minutes before stopping the fire; After the ceasefire, do not open the lid first, and then remove the lid after 3 to 5 minutes.

The steamed steamed bun is made as follows:

Ingredients: 1000 grams of flour.

Excipients: 600 grams of milk, appropriate amount of bean paste, 10 grams of yeast (dry).

Steps: 1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the still-stable milk into the flour.

3. Stir while pouring and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Ferment until twice as large as the original.

6. Sprinkle the board with dry flour and knead the dough until smooth.

7. Roll it out into a large piece.

8. Then roll up and roll into long strips from top to bottom.

9. Cut the steamed bread blank with a knife.

10. Add water to the pot and put the steamed bread blank for 15 minutes.

11. Then turn on high heat and steam for 12 minutes.

The first phenomenon: the surface of the steamed bread is wrinkled and the skin is thin, the reason is that when the steamed bread is in the steamer, the alkali content of the dough is high, and because the proofing degree of the steamed bread is not enough or the proofing time is too short, coupled with the steam of the steamer.

The second phenomenon is empty skin steamed bread: most of the reason is that the alkali content of steamed bread is too low (under-alkali), and the steamed bread is too proof. The alkali content is too high, if the steamed bread is too large, steaming will also cause two skins of the steamed bread, but the skin of the steamed bread is very thin.

The third phenomenon: the amount of old noodles is too large, and if any of the above reasons are used, the steamed steamed bread will cause two skins or the epidermis of the steamed bread to collapse.

For the preparation of steamed bread, prepare ingredients: purple potato: 100 grams, flour: 150 grams, water: 40 grams, yeast: 2 grams, flour: 200 grams, water: 95 grams, yeast: 2 grams.

1. Purple potatoes are steamed and peeled.

2. Weigh a part of the purple sweet potato and knead it together with the purple dough material to make the dough harder.

3. The white dough is also kneaded and begins to ferment, it doesn't matter if the dough is rough, you can knead it again when it is fermented.

4. Knead the fermented dough for a while to form a smoother dough.

5. Take some purple and white dough respectively, roll them into slices, carve out white and purple flowers with a tool, and set aside.

6. Divide the remaining purple and white dough into two equal portions.

7. Roll out four portions of dough into thick slices. Place purple flowers on one of the white patches and white flowers on one of the purple patches.

8. Roll it out with a rolling pin so that the flowers are fully bonded to the dough sheet. When rolling, the force should be even, and do not roll out the flowers out of shape.

Purple flowers on a white background. <>

9. White flowers on a purple background.

10. The flowers are facing downward, and a piece of dough of the same color as the flowers is stacked on top and rolled up.

11. Cut the steamed buns into evenly sized knives.

12. Put gauze in the steamer and put the steamed bread embryos. After 20 minutes of proofing, steam for 15 minutes after steaming.

Summary. The reason why the steamed bread is too tight is that 1. The noodles have not woken up, and the time to wake up is too short, and the kneaded steamed bread embryo should be evenly placed on the steamer to let it rise naturally. In summer, it takes about 20 minutes.

Wait until the size of the steamed bread embryo has increased a little and it is elastic when it is pat lightly before starting to cook; 2. Don't wait for the steamed steamed buns to boil completely, in this way, the appearance of the steamed buns will be heated sharply instantly, and the thick inside will be heated slowly and cold, and the steamed steamed buns will easily retract and become hard; When the steamed bread comes out of the pot, you should not take away the cage lid in a hurry, the instant invasion of cold air will retract the steamed bread, and it will become tighter; 3. The moisture content is a little large when mixing the noodles, and the water should be appropriate when mixing the noodles, and at the same time considering the seasonal temperature, the noodles should be softer in winter and harder in summer. If the dough is too soft, it is difficult to knead the steamed bread, and you can only add dry flour, if the flour is added too much, the dough will be in a state of "not hair", and the steamed bread will be a little hard; If the dough is hard, add too much water to knead the dough to make the dough soft, so the dough does not have a certain stability, and the steamed steamed bun will also become tighter. <>

The reason why the steamed bread is too tight is that 1. The noodles have not woken up, and the time to wake up is too short, and the kneaded steamed bread embryo should be evenly placed on the steamer to let it rise naturally. In summer, it takes about 20 minutes. Wait until the size of the steamed bread embryo has increased a little and it is elastic when it is pat lightly before starting to cook; 2. Don't wait for the steamed steamed buns to boil completely, in this way, the appearance of the steamed buns will be heated sharply instantly, and the thick inside will be heated slowly and cold, and the steamed steamed buns will easily retract and become hard; When the steamed bread comes out of the pot, you should not take away the cage lid in a hurry, the instant invasion of cold air will retract the steamed bread, and it will become tighter; 3. The moisture content is a little large when mixing the noodles, and the water should be appropriate when mixing the noodles, and at the same time considering the seasonal temperature, the noodles should be softer in winter and harder in summer.

If the dough is too soft, it is difficult to knead the steamed bread, and you can only add dry flour, if the flour is added too much, the dough will be in a state of "not hair", and the steamed bread will be a little hard; If the dough is hard, add too much water to knead the dough to make the dough soft, so the dough does not have a certain stability, and the steamed steamed bun will also become tighter. <>

I hope I can help you and I wish you a happy life<>

The reasons why the surface is wrinkled when steaming steamed buns are as follows:

1. The flour gluten used is too high, and the steamed steamed bread is made with low-gluten flour, and the medium gluten can also be used, but the steamed bread will be relatively yellow, and it will collapse if it is not good.

2. The fermentation time is too long, and the buns are too large and exceed the load.

3. The fire is too fierce and the steaming time is too long.

If you want to absolutely not wrinkle the way, is to control the fermentation time, the specific ingredient ratio is a pound of flour (low gluten) yeast put 3 grams, sugar (not to mention, the dosage is different in various places, generally 15 to 100 grams can be), 2 grams of salt, 3 grams of baking powder, 20 grams of milk powder, 20 grams of oil (cream or lard, other oils that are not heavy in smell) 20 grams, 215 grams of water.

Dissolve the yeast with water, then the sugar, add the flour, and then add the rest, in the wrong order.

The kneading machine picks up the gluten, takes it out and presses it several times with a dough sheeter (if the gluten of the dough is not enough, press it several times, if the dough begins to ferment, you must compact the dough before doing it.) There is no kneading machine at home, and the dough sheeter will knead more time, and the water should be put more appropriately, about 250 grams, which is easy to knead).

Divide the embryo, wrap the filling, ferment in the steamer for 60 to 90 minutes (this depends on the weather conditions, the temperature is above 30 degrees and 45 minutes may be enough) The simple point is to swell one-third larger than just wrapped, steaming on the fire, it doesn't matter if the fire is fierce, you must first boil water and then go to the steamer, pay attention to the steaming can not be seen, the general fire is ten minutes on the line, the bakery kind of steaming oven for 7 minutes, after the four layers to add time, the steamed bread does not stick to the teeth, it is cooked.

Steamed steamed buns will wrinkle the skin to solve the problem:

1. Choose all-purpose flour. Many families will grind their own wheat flour, and some of the hardness of such pure natural flour cannot be reached, the gluten is not enough, and the tension is not enough to support the expansion of steamed bread, and it will collapse.

2. Knead in place, and the surface is sufficient. Repeated kneading can make the dough stronger and more elastic, until the surface of the dough is smooth. After the dough is risen, the dough should be kneaded to expel the gas, and the steamed bread embryo will be made and then let rise for 15-20 minutes.