How to make the skin of xiaolongbao, it turns white after steaming

Raw and cooked skin with fresh milk, it must be very white xiaolongbao! Three-thirds of the raw skin, frozen water to boil fresh milk. Three-thirds of the skin is cooked, and the skin is boiled with boiling water.

There is a crispy feeling in the addition of chicken danbai! The skin of xiao long bao is white and tasteful. Don't be too hard, and have enough water!

There are many skilled workers, do you feel enough water with your hands to find it? And sobering is an important process!

Baozi is a food that we often eat in our lives, but many people buy it outside, and at least some people make xiaolongbao by themselves. But in fact, if you make your own buns, some people are unsatisfactory, the shape is more ugly, or it tastes very hard, but some people will ask, its steps are made in accordance with the original steps, but why is it not adaptable, then you need to pay attention to the following four points. <>

The first reason is to mix noodles, and whether the buns can be done well, the key to the first point is to mix noodles. Many people can use small yeast in order to save time for convenience, but the old noodles are very good, but many times they can't control the salinity, so this will make the buns easy to yellow, resulting in a very poor taste. <>

The second reason is that when steaming the buns, the time must not be too strong, generally in 13 minutes --- 15 minutes, and the fire must be sufficient, and the middle can not be owed, only in this way the steamed buns will be soft, if the time is too long, it will lead to the buns being too hard. <>

The third reason is the problem of kneading the dough, if the steamed xiao long bao is hard, then there must be a problem when kneading the dough, because when making xiao long bao, the noodles must have enough fermentation time, so that the noodles will become fluffy. But if this step is wrong, then the steamed xiao long bao must be hard. And when kneading the dough, be sure to fully mix the protein and moisture in the flour, so that the formed dough will have strength, if not, then the final xiaolongbao finished product will definitely not be good.

The fourth reason is that the dough rises too much, which will make the dough very soft and cause a serious paste. If you steam it on this basis, the strength will not be able to support it well, so the steamed bread will easily harden like this.

There are many reasons why xiaolongbao is steamed and hardened, the first is that the dough is over-proofed, which makes the dough lose its elasticity, and the steamed buns will become hard and yellow; The second is that the time and heat of steaming the steamed buns are not right, the time for steaming xiaolongbao should not be too long, and it should be steamed at one time with high heat, otherwise it will cause the dough to dry and the buns to become hard; The third is to steam with cold water, if you use hot water to steam, then the bun skin will be scalded quickly, and when the bun is steamed, the bun skin will become very hard.

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There are many reasons why xiaolongbao is steamed and hardened, the first is that the dough is over-proofed, which makes the dough lose its elasticity, and the steamed buns will become hard and yellow; The second is that the time and heat of steaming the steamed buns are not right, the time for steaming xiaolongbao should not be too long, and it should be steamed at one time with high heat, otherwise it will cause the dough to dry and the buns to become hard; The third is to steam with cold water, if you use hot water to steam, then the bun skin will be scalded quickly, and when the bun is steamed, the bun skin will become very hard.

The steamed buns are yellow and hard, most likely due to too much baking powder, or because the steamed buns have been steamed for too long, or due to the face shield itself. When making xiao long bao, you need to see the proportion on the package clearly, and you need to reduce the time appropriately when steaming the buns.

In the process of steaming xiaolongbao, you should pay attention to the sufficient proofing of the noodles. If the ratio of yeast flour to flour is not right, it will cause the xiao long bao to turn yellow.

You can pour some vinegar into the water while steaming the xiao long bao, so that the steamed xiao long bao will not turn yellow and hard.

1. The dough of the bun is yellow.

There are three possible reasons for this:

The first is the possibility of baking powder.

Excessive dosage. When doing it, look at the proportion on the packaging clearly, and do not put too much to cause the phenomenon of yellowing of the dough;

The second possibility is that you are steaming the buns for too long, and the longer the buns are steamed, the more yellow they become, due to the oxygen reaction between the starch in the flour and the air. Therefore, when making steamed buns, you can reduce the time appropriately.

The third reason may be the flour itself, if the first two are not problematic, it may be the flour itself, you can try other flours.

2. The steamed buns are sour.

First, it may be that it takes too long to rest or leave, resulting in yeast.

Secondary metabolites are produced, which makes the noodles sour, so it can be solved by reducing the time for the noodles to rise; In addition, once the dough has been raised for a long time, add an appropriate amount of alkaline food.

baking soda) may also be relieved;

Second, put more yeast and less baking powder, please reduce the yeast appropriately. Add a small amount of salt when mixing the dough to prevent the dough from becoming sour!

3. The buns shrink and deform after steaming.

If you have shrinkage and deformation, it may be that you have not had enough time to rise the dough.

First of all, knead the dough as smooth as possible, the kneaded dough should be awakened for more than 30 minutes, and then knead the dough tightly when it grows, and then make it into a bun, spray some water with a watering can on top of the finished bun and wake up for 15 minutes to steam, so that the steamed bun will not be deformed.

4. The buns are relatively dry and there is no soup.

In this case, you can add more water when adjusting the filling, and the filling is reconciled and refrigerated for a while before taking it out to wrap, which is easy to wrap and will not dry out.

5. Cracked buns.

The reason for this situation is that the dough is too dry, and it is best to cover it with a damp cloth in order to prevent the dough from drying out during the dough process.

6. The dough can't be raised, and the buns are relatively hard.

In this case, it is usually that the dough has not been fermented long enough, and it may also be that the amount of yeast is not enough or the quality of the yeast is not good; It is advisable to purchase high-quality yeast powder.

Or increase the amount of yeast to make the dough rise more easily;

In another case, the indoor temperature may be too low when the dough is rising, so it is best to put the dough in a warm place when the dough is raised in winter.

1.A bowl of clear water with a small amount of sugar and a pinch of salt.

2.Microwave to 30-40 degrees (about a minute).

3.Put a level tablespoon of active dry yeast (sold in the supermarket, if you can't find it, ask the clerk yeast in **).

4.Mix well to dissolve the yeast (it looks a bit like mud soup).

5.Use the "mud soup" and noodles until it feels comfortable.

6.Place in a warm place 30-40 degrees (do not exceed 70 degrees, otherwise the live yeast will become dead yeast).

7.Wait 15-20 minutes. After the face is haired, there will be no ** when you press a hole with your fingers.

8.Add a little dry noodles to adjust the feel.

9.Processed into the shape you want. If the dough continues to grow too quickly during the process, consider placing it in a cool place, such as a window opening. Yeast stops growing at low temperatures, but it doesn't die.

10 If you feel that the dough is not satisfactory, you can wait a while after the processing and molding to allow the yeast to continue to grow.

First of all, the flour should choose a good all-purpose flour, then add an appropriate amount of sugar, then pour in yeast powder, mix it into a dough, and then put it in a warm place, the proofing time should be enough, and then the water should be boiled and steamed for 15 minutes, and then simmered for 5 minutes, so that the steamed buns are white and soft.

The proportion of yeast can be added with a small amount of sugar. In order to make the pasta more fragrant and nutritious, you can add 2 eggs. Choose the right flour, generally we make the dough is to warm water and the dough, slowly and, if the dough sticky, put a little water on the hand and then it will not stick to the hand, the dough is good and.

Because of the reason for the noodles or the alkali is added to the noodles, you can use yeast to make the noodles, and add an appropriate amount of lard

Ingredients: 160 grams of flour, 2 grams of yeast, appropriate amount of lard, 1 small cabbage, 1 shallot, appropriate amount of ground pork.

Production steps: 1. Pour the yeast powder into warm water and stir evenly, and leave it for 5-10 minutes to release the activity. Pour yeast water and lard into the dried flour and knead the dough until the dough is not sticky to your hands to start fermenting.

2. The dough will ferment for about 1 hour, and the dough will be 1-2 times larger.

3. Pour in 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, a pinch of salt into the pork filling, and stir clockwise.

4. After washing the cabbage, cut it into diced cabbage with a vegetable cutter.

5. Cut the shallots and put the diced cabbage and shallots into the meat filling.

6. Exhaust the collapsed dough and knead it into a smooth dough.

7. Knead the dough into strips and divide it into small and uniform pieces.

8. Roll out the small agent into a bun skin, take an appropriate amount of meat filling and put it on the bun skin, and knead it into a small bun.

9. Boil the water in the steamer to the water temperature, don't be too hot, it will scald the yeast, put it on the stove for later use. Put the steaming paper in the steaming drawer and put in the wrapped buns.

10. Put the cage drawer on the steamer, let it stand for about 20 minutes, steam for about 15 minutes after gasping, and simmer for another 5-10 minutes.

Why is the xiaolongbao steamed out of my bag not white, and one reason why the diqin is delicate can be that the dough you fermented has not yet woken up. 2.The second reason is that your dough is too thin, and the filling is too large, which will also cause the steamed xiao long bao to not be white.

Third, you are boiling the water pot and the small cage is not fully awakened.

Summary. 1. The amount of water added is not appropriate. When the amount of water added is in the appropriate range, the whiteness value of steamed buns is relatively high.

2. Dough mixing time, too long dough mixing time will destroy the gluten network structure of the dough, water seeps out in the dough, and even the phenomenon of bun steamed buns not being single or shrinking, so that the whiteness will decrease;

3. When the proofing time is sufficient, the inside of the steamed bun is uniform and fine, and the whiteness is the best;

4. The number of dough pressing is sufficient, and the dough pressing makes the bubbles of the dough disappear, and a tight hierarchical structure appears, which is conducive to the subsequent proofing to produce uniform small pores;

5. The pH value of the dough. When the pH value is at , the whiteness value of steamed buns is the highest. When the pH value of the dough is lower than , the pH value gradually increases with the increase of alkali added, and the whiteness also increases.

6. Steaming process. Steamed steamed buns that can't be cooked thoroughly, or steamed over-steamed, can't achieve the best whiteness.

Why is the xiaolongbao steamed in my bag not white, 1. The amount of water added is not appropriate. When the amount of water added is in the appropriate range, the whiteness value of steamed buns is relatively high. 2. Dough mixing time, too long dough mixing time will destroy the gluten network structure of the dough, water seeps out in the dough, and even the phenomenon of bun steamed buns not being single or shrinking, so that the whiteness will decrease; 3. When the proofing time is sufficient, the inside of the steamed bun is uniform and small, and the whiteness is the best; 4. The number of dough pressing is sufficient, and the dough pressing makes the bubbles of the dough disappear, and a tight hierarchical structure appears, which is conducive to the subsequent proofing to produce uniform small pores; 5. The pH value of the dough. When the pH value is at , the whiteness value of steamed buns is the highest.

When the pH value of the dough is lower than that, the pH value of the gap bridge increases gradually with the increase of alkali added, and the whiteness also increases. 6. Steaming and steaming process. Steamed steamed buns that can't be cooked thoroughly, or steamed over-steamed, can't achieve the best whiteness.

And who is the proportion of how much is appropriate.

Water. The ratio of the water surface is about the same, that is, 2 cups of noodles, a little more than a cup of water.