Why do there are a lot of bubbles when making steamed bread?

Because the steamed bread noodles are fermented again, a large number of bubbles will be produced during fermentation, so there will be many honeycomb-shaped pores when the noodles are raised.

It is normal for bubbles to appear in steamed bread noodles, because the main ingredient of the gas produced by the fermentation of yeast in the flour is carbon dioxide, so there will be a lot of bubbles when the dough rises.

That's because it contains yeast, and a chemical reaction takes place to produce carbon dioxide, and if it can't be discharged, bubbles are formed.

Many of the bubbles that appear during the fermentation process are carbon dioxide produced during the fermentation process, and this bubble will slowly disappear.

This situation will occur on the fermented noodles, generally become honeycomb-shaped, see the honeycomb shape means that the noodles are good, and later make steamed bread to rise to twice the size, and it will be a very good steamed bread when steamed in the pot.

Personal opinion.

I understand that this should be the time of fermentation, the role of the baking powder, it is all that kind of fermentation, itself is broken, just that kind of poisonous and toxic temperament, toxic bubbles, and then when kneading steamed buns, must the bubbles be exhausted? They all have to be discharged. You can steam steamed buns, flower rolls, some pasta and the like.

Manju noodles are actually microorganisms that break down organic matter.

Yeast ferments starch.

It decomposes a lot of CO2 carbon dioxide

It's the bubble's.

This is very normal, when the noodles are made, it is necessary to have bubbles to make steamed buns, if there are no bubbles, the steamed buns will not be made.

What kind of steamed bun noodles will have a lot of bubbles? Because of him. Our Lady Godmother teaches her children, and there will be bubbles in the hair.

Baking soda is added to it, and carbon dioxide is produced by heating, or fermented by yeast to produce carbon dioxide.

It's normal that there will be a lot of bubbles when the steamed bun is heated during the production process.

That's because carbon dioxide gas is produced after fermentation.

If there are air bubbles in the steamed dough, it is usually caused by the gas trapped in the dough and unable to release it. There are several reasons for this:

1.Excessive flour: If the dough is washed for too long, there is a surplus of oxygen and carbon dioxide in the flour and it cannot be squeezed out in time, resulting in an increase in air bubbles in the dough.

2.The kneading time is too short: If the dough is not kneaded enough, the bubbles and air contained inside will take the opportunity to escape, which may cause the steamed bun to be hard and taste bad.

3.The fermentation time is too short: During the proofing process, the inside of the dough has not been fully fermented, and when it is steamed, the bubbles inside will be pushed out by the water vapor, resulting in the inside of the steamed bread being empty.

To avoid this, you can do the following:

1.When kneading the dough, it is necessary to knead it thoroughly, so that the gluten can be fully stretched to form a good fascia structure.

2.Pay attention to the heat when steaming steamed buns, and do not boil the pot too early to eliminate rot and avoid insufficient proofing.

3.Generally speaking, after the fermentation is completed, the dough will make a hollow sound, and then you can make steamed buns.

Hope it helps.

It is normal for the dough to have bubbles in the dough of steamed bread, and yeast needs to be added to the dough to ferment, and the yeast activity produces residual ooned carbon dioxide.

These gases become smaller bubbles inside the dough. If there are bubbles, you can knead them more to make the bubbles smaller and evenly distributed.

Because the air is not completely expelled when kneading the dough, it is good to knead it for a while.

This is the carbon dioxide gas produced by the fermentation of the dough, and the fermented steamed bread will only be softer when heated.

Baking soda or soda used to steam steamed buns will make it produce small bubbles, which will make the steamed bread fluffy, which is normal, and the dough should be hardened and fermented in place. Don't steam too much at first.

The baking soda used to make steamed bread is sodium bicarbonate, which is unstable and easy to decompose at high temperatures and generate carbon dioxide, so it will bubble!

After the steamed bun is steamed, there is a big bubble on the surface, what is the reason?

When kneading the dough and after the second fermentation, the dough is not kneaded vigorously, so that there is air in the dough, and the steamed steamed buns have air chambers. If the proofing humidity is too large, the proofing humidity can be reduced; There are bubbles during forming, and the bubbles can be driven out as much as possible during the forming operation; When steaming, water droplets are steamed on the surface of the steamed bread to avoid water dripping directly on the surface; The quality of the flour is poor and the gluten strength is not enough, so all-purpose flour can be used.

Hello dear <>

When steaming the buns, as long as the proofing time is just right to balance the seepage surplus, the steamed buns are in excellent condition. However, sometimes the surface of the steamed bun is blistered. This is because:

1. After the steamed bun is steamed, the time to uncover the pot is too early and too fast, which is caused by the invasion of cold air. 2. Before steaming the bun, in addition to kneading the dough, you must also mix some raw noodles in the dough and knead it evenly, so that the excess gas in the dough can be removed. Then, cut and shout into a bun and let it stand for 5---10 minutes, and then you can steam it in the pot.

Start with a low fire, then increase the heat after 2---3 minutes. Steam for 25---30 minutes. 3. If you want to avoid this phenomenon, it is actually very simple, that is, when the bun is steamed, don't rush to remove the lid from the pot.

Wait about 2---4 minutes before removing the lid and the bun will not bubble.

1. There are bubbles on the surface of the steamed steamed bun because the proofing humidity is too large, which can reduce the proofing humidity.

2. There are bubbles during forming, and the bubbles can be driven out as much as possible during the forming operation.

3. When steaming, water drops on the surface of the steamed buns, and steam quickly to avoid water dripping directly on the surface.

4. When kneading the dough and after the second fermentation, the dough is not kneaded vigorously, so that there is air in the dough, the new air cannot enter and the old air cannot go away, and the steamed steamed bun will of course have an air chamber.

There are many reasons for the foaming of steamed bread, including the amount of baking powder, too large amount will cause CO2 generation to be too fast during heating, causing steamed bread to foam, the amount of dry yeast used and fermentation time, large amount or fermentation time is too long, it will also cause steamed bread to foam, the gluten of flour, the internal structure of steamed bread is loose and will foam, and the heating temperature is too high will also cause steamed bread to foam.

In addition: 1. If there are thin bubbles on the surface, it may be caused by the water on the lid dripping onto the surface of the steamed bread, or it may be caused by not kneading the dough well;

2. If it is a very large bubble and the epidermis is very thick, it may be caused by weak gluten.