Why do the buns come out of the pot and don t smell the buns

The heat is not well controlled.

If you want the steamed buns to look good, the fermentation of the dough comes first. If the dough is successfully proofed, the bun is basically considered a success.80 The point here is that many people proofing the dough is simply to raise the dough, and then look at the almost, roll it into a bun skin, and then start to wrap the buns, in fact, they still haven't mastered the trick inside, which is what we want to focus on below, about the "three proofings" of the dough.

That's right, the dough doesn't rise once, but three times, as you might think.

After the above three steps proofing, the wrapped buns can be steamed in the pot, according to the different sizes of the buns, the steaming time is generally controlled at 15-18 minutes, this time is generally relatively fixed, the time is not enough or long is not good. Then the point comes, when the steaming time comes, don't lift the lid immediately, if you lift the lid at this time, the possibility of deformation of the bun is great. What's going on?

In fact, the principle is similar to the third proofing, the bun itself is in a hot steam environment, if the lid is suddenly lifted, due to the sudden low temperature, the air pressure suddenly decreases, the bun skin is likely to shrink in an instant, there will be deflated and collapsed, in fact, to put it bluntly, it is still necessary to let it slowly adapt to the environment. How does it work? It's as simple as turning off the heat and letting the buns continue to simmer in the pot for 5 minutes, and then open the lid when the temperature is lower and the steam is less.

Because you are too far away, you can smell the fragrance of the steamed buns within a radius of ten meters.

If you don't smell it, it's too far away.

It should be that the flavor of the bun filling is light, and it is not immediately uncovered after stopping the heating, and it is generally stopped for about 5 minutes before the lid is lifted, and it is not easy to collapse. This doesn't have the same strong flavor as the sauce meat buns.

The main thing is to look at the flour of the bun, the ingredients in the filling, all of which are indispensable, there are shiitake mushrooms, and there are some others in the Chinese cabbage, and there will be a smell of buns in the filling when it is made.

It means that the buns have not been steamed yet, and the cooked buns have a fragrance.

If the skin of the bun does not leak, it has no taste, and it is normal to not smell it when it comes out of the pot.

Summary. Kiss! Hello, a blessing, a warmth, a touch.

Have a grateful heart. Life is full of touching! Your question has been received, it will take a little time to type, please wait a moment and please do not end the consultation.

You can also take this time to provide more effective information so that I can better answer for you. Hope mine can solve your problem and sort out the answer for you right away, please wait a moment!

Kiss! Hello, a blessing, a warmth, a touch. Have a grateful heart.

Life is full of emotional impulses! Your question has been received, it will take a little time to type, please wait a moment and please do not end the consultation. You can also take this time to provide more effective information so that I can better answer for you.

I hope mine can solve your problem, and immediately sort out the answer for you, please wait for a while!

Hello, glad to answer for you. The method of steaming steamed buns is to prepare the ingredients: liquor, Xiao Su is missing, salt, watering can, water 1, first pour an appropriate amount of liquor into the watering can.

2. Then pour an appropriate amount of salt back into the channel. 3. Then pour in baking soda. 4. Then pour in water and shake evenly.

5. Finally, spray the liquid on the steamer cloth, so that there is no short answer to the different flavors.

Do you have any other questions? I can go on and on for you to answer 3I hope this service can help you, you can click on my avatar to follow me, and if you have any questions in the future, you can consult me again, and look forward to serving you again.

Wishing you well; Have a good life and all the best! 4.If you are satisfied with my service, please give a thumbs up, and I wish you all the best!

Peace and joy <>

How to remove the odor of the steamer cloth.

How to remove the smell of the steamer.

Prepare materials: Wang Changjian liquor, baking soda, salt, watering can, water 1. First pour an appropriate amount of liquor into the watering can. 2. Then pour in the amount of salt that is suitable for a smile.

3. Then pour in baking soda. 4. Then pour in water and shake evenly. 5. Finally, spray the liquid on the steamer cloth so that the smell is gone.

It should be put too much The reason for the yeast smell is generally speaking, there are three in total: 1. Yeast is too much This is a more intuitive reason, the yeast smell in the bun is the taste of the yeast corpse, (the word corpse is a bit disgusting, right, hehe, the essence of yeast is a living organism, microorganisms that reproduce under certain conditions, produce gas when they reproduce, so as to make our buns softer, in fact, yeast is useful for gas, haha, ironic, people are out of gas, and they still suspect the smell of people.) If you put too much yeast, after the buns are steamed, they will naturally have a yeast flavor.

Some friends may say that if you put less yeast, you can't get it...

1.Soak the yeast in warm water at 30-40 degrees for 10 minutes. (Some of the yeast didn't dissolve after soaking, so I didn't pay attention to it.) Stir it up and forget it).

2.Pour the yeast water into the flour and knead into a dough. Rub vigorously

3.Place the kneaded dough in a bowl. Use plastic wrap and leave it indoors for two hours.

That's what I usually do. The dough is initiated only a little bit. But it still smells sour.

In one way, if your buns have a strange smell, we will ferment the noodles, add dry flour before steaming or a little dry salt, and knead them vigorously and evenly.

This is generally due to the expiration of the flour used for fermentation, so the nutrients will have a bad taste when they deteriorate.