The steamed buns in a pot, why do some steamed buns bloom and some don t?

This phenomenon is widespread, and the folk say that this is a "ghost pinching bun", that is, being pinched by a ghost (a relative who has passed away in his own family). In fact, most of this situation is when steaming steamed buns, cold water is boiled, and the high-temperature and high-pressure water vapor meets the steamer lid and liquefies into high-temperature water droplets that slide down the inner wall of the steamer lid (this is the case with metal steamers), because the steamer lid is not put right, or the design defects of the steamer itself will cause the high-temperature water droplets at a certain position on one side of the steamer to flow back to the pot smoothly along the inner wall of the steamer, and will drip directly.

Scalding to death (compared to other steamed buns, the yeast of this steamed bun immediately dies early), this steamed bun will not grow bigger, and it will be hard. Use a breathable steamer hand-woven by folk villages, and if the steamer is wet, it will also be steamed from pot to pot. Every time this happens, the position and number of hard steamed buns are not fixed.

Steamed buns can also suffer from this problem. Therefore, if you master this skill and explore it slowly, you will avoid such a situation.

Because the force used in steaming the steamed bread is not the same, and the heat in the pot is also different, the force used when kneading the steamed bread has a great impact.

Steaming steamed bread makes the heat rise, hanging down the eight steamed bread ripening in a pot with oil, some of the steamed bread that does not bloom and blooms is the gas cylinder is too big to bloom.

It may be that your flour is not kneaded evenly, or the fire is uneven, resulting in uneven heating of the steamed buns.

It's caused by your dough not being kneaded and the baking powder not stirred.

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.

When we are making steamed buns, when the steamed bread is ready, we have to put it in the pot and steam it. And at this time, we will find that the surface of the steamed bread is cracked, so what is the reason for the flowering of the steamed bread? First of all, because of the cold contraction of the hot gall, it leads to cracking on the steamed bread, and secondly, because when we usually make steamed bread, the empty water of the steamed bread is relatively small, so it will crack under high temperature conditions, because it loses its elasticity, in addition, we can also make delicious brown sugar steamed bread at home Brown sugar steamed bread, its production process is very simple, the first thing we have to do is to put our brown sugar water.

Melt and mix with our flour.

When steaming steamed buns <>, if the dough does not rise, you can dig a small hole in the middle of the dough and pour two small glasses of white wine into it. After 10 minutes, the dough will rise. The dough has been fermenting for too long.

If the dough used to make steamed bread ferments for too long, its strength will be reduced, and the steamed bread will bloom after steaming. The heat is too high. The heat used in the steamed bread is too large, and the steamed bread is blue and hot in the steamer.

It can cause the surface to expand and crack. The dough is kneaded unevenly. The raw materials used in the steamed bread are not kneaded smoothly enough, and after steaming, cracks will appear on the surface of the steamed bread.

If yeast is not available, honey can be substituted and honey is added to every 500 grams of flour with 15-20 grams. When the dough is soft, cover it with a damp cloth for 4-6 hours and allow it to rise. The honey steamed bun is soft and fragrant, and the entrance is sweet.

The room temperature is low, the dough takes a long time, if you add a little sugar to the fermented flour.

The dough time can be shortened. In fermented dough, people often add the right amount of alkali to remove the sourness. In order to check whether the amount of alkali added is appropriate, the dough can be cut into pieces with a knife.

If there are uniform holes on the mask, Hongzi indicates that the alkali application rate is appropriate.

When steaming steamed bread, if the alkali is too yellow and the alkaline smell is unpleasant, you can add vinegar to the water in which the steamed steamed bread is steamed, and put the steamed steamed bread into the pot and steam for 10-15 minutes, and the steamed bread can turn white without alkaline smell. When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and clear.

It may be that the fire is too big, it may be that the dough is not kneaded evenly enough, it may be that there is no timely exhaust, or it may be that the gluten of the flour is not enough.

Because it is not fermented well, the force is uneven when kneading the dough, and the heat is too big when steaming, so this situation occurs.

This may be when steaming steamed buns, yeast Hui did not put too much powder, resulting in excessive yeast powder, the front of the world did not rise in time, did not use the appropriate ratio before steaming steamed bread, the water temperature was too high, and the heat was too large when steaming steamed bread.

First

Finally, the steamed bread is heated unevenly, resulting in the phenomenon of steaming to death. This is also an important reason for the problem of steamed bread, we should be able to find that the steamed steamed bread is placed against the edge of the pot, and the temperature of the side of the pot is also the highest. Because the outer thermal conductivity of the iron pan is very good.

So in this case, the steamed buns must not be steamed.

It is because the steamed bread is not fully proofed before steaming, and after the steamed bread is completed, it should be proofed on the board for about 15 minutes, and the proofing will be doubled, and the pot can be boiled after boiling water and steaming for about 20 minutes.

This may be caused by not kneading the yeast evenly at the beginning of kneading, because the dough is not kneaded evenly, so there will be one or two steamed buns that do not rise.

Because the position of each steamed bread is different, the heating area is also different, if the heat is not mastered well, it is normal for the steamed bread to appear without hair.

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.