Why do the buns become deflated after they come out of the pot, and why do the buns deflate after th

The shrinkage of the bun is due to the fact that the skin of the steamed bread is too dense, and the temperature difference between the inside and outside of the steamed bread is large at the moment of unraveling, and the gluten skeleton cannot withstand the pressure of the atmosphere, so that the steamed bread quickly shrinks into a ball. The reason why freshly steamed buns shrink is due to the expansion and contraction of the air. When the bun is just out of the pot, it contains more hot air and water vapor, and over time, the temperature of the bun gradually decreases, and the air pressure inside it gradually decreases, due to the effect of the pressure difference, the atmosphere around the bun will compress the volume of the bun to its proper size, until the internal and external pressure is the same.

There are two reasons: one is that the buns need to wake up for a while before putting them into the pot, so that the noodles can be re-served. The second is that the closure of the pot lid is too good, resulting in the pressure inside the pot is less than the pressure outside the pot, and it is under pressure when it comes out of the pot, and there is a collapse phenomenon, so it is best to use a chopstick to support a gap to make the pressure inside and outside the pot consistent, so that there will be no change when the pot is released.

Steamed buns should be basketed in cold (or lukewarm) water over medium heat. Do not open the lid immediately after turning off the heat, let it sit for five minutes before removing from the pan. If the steaming fire is too urgent, the center of the bun will not have time to be heated and expanded, and the gluten on the outer skin will be overheated and condensed, which is easy to cause the bun to become deflated and retracted.

It is necessary to avoid the phenomenon of buns turning deflated:

First, it is necessary to use warm boiled water and noodles (40);

the second is to use fresh yeast;

Third, the steamed buns should be made of all-purpose flour as much as possible, with a protein content of 9-11%, and low-gluten flour such as cake flour and corn flour should be avoided.

It's normal for your son to get out of the pot and blow the buns up because there is gas in them. Once your circle disappears, the bun will deflate with the gas inside, which is a normal phenomenon, and it can't be so strong all the time. Because there's gas in there.

Because it is the hot water steam that makes the bag bulge, it will naturally wilt when the steam runs away after the pot is raised.

The principle of thermal expansion and cold contraction, under normal circumstances, when the buns are steamed, do not lift the lid immediately after turning off the heat, and wait for a few minutes before lifting the lid, and this situation will not occur.

Let's learn the specific method of this fragrant soft cornmeal, carrot, lotus root meat bun.

Soft cornmeal, carrot, lotus root, meat buns.

Ingredients: 350g flour, 100g corn flour, 200g carrot, 100g lotus root, 500g pork, 1 egg, 50g green onion, 10g ginger, 30g cooking oil, 5g dry yeast powder, 5g powdered sugar, 5g oyster sauce, 4g dark soy sauce, 3g cooking wine, 10g sesame oil.

Cooking steps: Blanch the corn flour in boiling water and stir.

2.Add a local egg with powdered sugar and stir well. Then let cool for a while or stir with some cold water.

3.Add flour yeast powder and stir into a flocculent.

4.Knead it into a dough and add a little cooking oil, which can be less than mine.

5.Knead into a smooth dough, seal with plastic wrap and leave.

6.Fermented to such 3 times larger, I was fermented in the oven in winter function for 40 minutes. There is no oven, put the bowl in the pot in winter, pour warm water about 45 degrees into the pot, and change the water when the temperature is low halfway, keep it at 45 degrees, not too high, otherwise the yeast will die, which is not conducive to fermentation.

As long as it reaches 35-40 degrees in the bowl, it is about the same. In summer, it can be fermented at room temperature for 30 minutes.

7.My skinless meat is only 1 tael, and almost all of it is lean meat. Cut all the pieces and put them in a meat grinder, and grind them 3 times at high speed. Carrots and lotus roots can also be steamed and then chopped.

8.Take a bowl, add an appropriate amount of salt, soy sauce, cooking wine, oyster sauce, sesame oil, add some water and stir, pour into the ground meat, and stir.

9.Mix the filling.

10.It is made into 2 shapes, and the round one is suitable for steaming. Brush the square with some egg wash and bake the buns in the oven.

11.A person made so much, the extra plastic wrap wrapped and put in the freezer. Steam if you want to eat.

12.I want to say that the dough is super delicious. The actual color is the yellow of corn flour, not the yellow of alkali. The stuffing is also delicious! I have made steamed buns many times, and this time the nutritional match and taste are perfect!

13.In the second pot, the rectangular one is also steamed. Take a steaming photo.

Cooking Tips:

Flour purchase skills: look: high-quality flour is white or yellowish in color, fine powder when twisted and pinched, and it is placed in the hand and kneaded tightly and then released into a ball.

Low-quality and low-quality flour is dull in color, grayish or dark yellow, dark, and uneven in color. When the fingers are twisted, there is a coarse grain, insects, magazines, lumps, and hands are kneaded into a clump. Excessive addition of brighteners makes the pink color grayish-white, or even blue-gray.

Smell: Take a small amount of flour in your hand to smell its smell, high-quality flour has no peculiar smell. Slightly peculiar smell, musty smell, sour, kerosene smell and other peculiar smells are low-quality and inferior flour.

Touch: When high-quality flour is touched by hand, the palm of the hand has a greater cooling feeling, and when it is clenched, it forms a ball. If it does not disperse for a long time, the moisture content of the flour is too high.

Taste: Take a little flour and chew it carefully, the taste of high-quality flour is light and slightly sweet. It has a slight peculiar smell, and has a peculiar smell such as fermentation, sweetness, bitterness, and a stinging sensation, and a sand sound when chewing is low-quality and inferior flour.

Buns, starting from the pot becomes a little reason, that is. You don't have a good idea. Hill is too thin. So he wilted.

Because the air inside the noodles is gone, it wilts.

Once the buns are steamed, wait a minute before boiling. When boiling the pot, open a small gap first, wait a few moments and then slowly open the lid so that it does not flatten.

After the bun is cooked, a cigarette is mainly a cause of thermal expansion and cold contraction, and another is that the proportion of it is problematic when it is mixed with noodles.

If you don't want to change your face after getting out of the pot, that is to anneal, and then remove the lid after two minutes.

After the buns are steamed, it is best not to open the lid immediately, and then open the lid after a few minutes, otherwise it will become bad.

There are two reasons why buns can become deflated after they come out of the pot: they come out of the pot immediately after steaming, they take too long to steam, and water droplets drip during steaming, the latter being more common.

Steamed buns are a common food in daily life, because of the different fillings, the eating taste is also different, in addition to the filling will affect the taste of the buns, the quality of the dough will also affect the quality of the buns.

Generally speaking, many people like to open the lid of the pot immediately after the steamed buns are steamed, which is wrong.

Under normal circumstances, the pressure inside and outside the pot is not the same, when the buns are just steamed, the inside of the dough is not completely stable, and under the effect of the pressure difference, the buns will collapse.

Once the buns are steamed, it's best to wait five minutes before lifting the lid to prevent the noodles from collapsing.

In addition, if the steaming time is too long, the gluten in the dough will be damaged, and the steamed buns will naturally collapse.

Finally, when making fermented pasta, you must pay attention to the degree of fermentation of the dough, which will also affect the quality of the finished buns, and once the fermentation is excessive, it may also cause the buns to collapse.

After the steamed buns are steamed, they become shriveled, probably because the dough has not been reconciled, or the proofed dough has not been kneaded well, and the air inside has not been discharged. After steaming the steamed buns, continue to simmer in the pot for 5 minutes, and do not open the lid immediately.

1.The dough is not reconciled: If the dough does not rise when kneading, or if the yeast added is not enough, it may cause the buns to deflat.

2.Wrong use of hot water steaming: steaming steamed buns generally use cold water, if steamed with hot water, the hot steam will cause the skin of the buns to be instantly heated and hardened, resulting in the bun skin can not be completely raised, so it looks collapsed.

3.Wrong use of low heat steaming: If steamed buns are steamed over low heat, the skin of the steamed buns will collapse and shrivele, and the taste will not be soft.

If the skin is too thin and there is no way to support the space inside, it will be easy to deflat, and the expansion gas inside will naturally deflat.

Generally speaking, if the steamed buns will deflated when they come out of the pot, it is usually related to the use of fire and the dough, one reason is that the noodles are not made well, and the other is that the steaming is done over low heat.

Why do buns deflated when they come out of the pot? It may be that your dough has not risen well or kneaded well, the air in it has not been discharged, and the heat of steaming buns should not be too large.

Steaming for too long, or dripping water droplets during steaming.

In addition, opening the lid immediately after steaming will also cause the buns to dry up.

After steaming, steamed buns should be boiled for another five minutes, so that they will not be deflated.

One is that if the lid is opened immediately after boiling, it will immediately expand and contract, so it will be deflated.

One is to wrap the steamed buns and wake up for a while before lighting the fire, but also put cold water, and do not open the lid of the steamed buns immediately, leave them for a few minutes before opening.

The way of dough is not right: when making the dough of the buns, warm water should be used to mix the dough, and the yeast powder should be boiled with warm water in advance to make it rise. When the dough is raised, place it in a high temperature position and let it rise for about an hour.

Flour gluten problem: The steamed buns with poor flour quality will also collapse, so you should choose flour with appropriate gluten. If the gluten strength is not enough, you can add high gluten powder appropriately, and if the gluten strength is too high, you can add low gluten powder appropriately.

In addition, the steamed bun is collapsed, and the dough may be too large, and the meat filling is too small, so there are still many gaps in the inside after wrapping, and the bun will naturally collapse.

Precautions for steaming buns

Before steaming the buns, the buns need to be proofed for a second time after they are wrapped, and this process is essential, and it takes about 20 to 30 minutes to leave them on the table. Nowadays, technology is becoming more and more developed, and the pots that people use to steam steamed buns have a variety of functions.

When the steamed buns are cooked, don't take them out of the pot immediately, but wait for a while after turning off the heat, let them breathe a little, and then take them out of the pot after about five or six minutes. This prevents the bun from collapsing and affecting the taste of the bun.

Steamed buns with vegetarian filling. Ingredients: flour, black fungus, carrots, shrimp skin, eggs, oyster sauce, chicken juice, salt.

Specific method: 1. Add 500 grams of flour to the basin, half a spoon of salt to increase the gluten, stir while pouring with boiling water (70°), blanch the noodles, stir them into a large dough floc, and start kneading the dough.

2. Knead the smooth dough all the time, feel moderately soft and hard, cover with a layer of plastic wrap, or a pot lid, and let the noodles for 10 minutes.

3. Prepare the filling part, you can come according to your own preferences, there are soft black fungus, carrots, broken eggs, spinach soaked in advance, teach you a skill, pinch some instant noodles into it, can prevent vegetables from coming out of the water, a handful of shrimp skin fresh.

4. Start seasoning, add an appropriate amount of oyster sauce, chicken juice, 2 tablespoons of salt, stir well, and the filling part is ready.

5. Take out the good dough, sprinkle some dry flour, knead it a few times, knead it into a long strip, divide it into equal dough, and roll it into a skin.

6. Take out a bun skin, scoop in an appropriate amount of filling, pinch the pleats while wrapping, close the mouth and seal tightly, and avoid exposing the filling.

7. Wait for the pot to boil and steam over high heat for 10 minutes, because it is a vegetarian filling, the time is enough to cook.

8. The delicious and fragrant package is done, no yeast powder is used, the skin is also very soft, with a plate of dipping sauce, the saliva has already flowed out, hurry up.

Summary of tips. The dough is steamed for 10 minutes, boil the pot on water, steam on high heat for 10 minutes, turn off the heat, in this way, the dough that lives out, is fully vegetarian and has a light taste.

Nutritional value of fungus:

1.The iron content in black fungus is extremely rich, so eating fungus often can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia;

2.Black fungus contains vitamin K, which can reduce blood clots, prevent the occurrence of thrombosis, and have the effect of preventing and treating atherosclerosis and coronary heart disease;

3.The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, thereby clearing the stomach and purifying the intestines, and it also has a significant resolution function for endogenous foreign bodies such as gallstones and kidney stones;

The solution to retract the buns after they are out of the pot is as follows:

1. Properly grasp the kneading degree of dough, the dough kneading time is too long, so that the dough loses elasticity, stickiness is too large, and the gluten is destroyed, so that the gas storage capacity of the steamed bread decreases, causing the bun to shrink;

2. Master the degree of proofing of the dough, control the amount of water, the amount and quality of yeast, the temperature and the quality of flour, etc., because excessive proofing of the dough will cause the bun to shrink;

3. Emergency treatment, the shrinkage of the bun occurs at the moment of uncovering the pot, and the steamed bun can be restored to its original state by quickly tying the steamed bun with chopsticks to resist a small hole. Pei Hail Spring.

The top of the steamed bun is blooming, most likely because there is too much soup in the filling to leave it uncapped. Or it may be a problem with the method of blending.

A bun recipe

Pork plum dried vegetable bun preparation.

A list of ingredients

Dough: 300 grams of all-purpose flour, 5 grams of sugar, 160 grams of warm water.

Filling: 80 grams of dried plum vegetables, 500 grams of pork, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, 2 tablespoons of sugar, appropriate amount of pepper, appropriate amount of chicken essence.

Steps:

1. Mix the dough, 300 grams of all-purpose noodles, 5 grams of sugar, 3 grams of yeast, 160 grams of warm water while stirring, knead into a smooth dough, cover with plastic wrap and rise to 2 times the volume;

2. Prepare the filling, add half a catty of pork and a few slices of ginger to make the meat filling, do not use the seasoning first, and take it aside first;

3. 80 grams of dried plum vegetables, clean them first, and then add water to soak them for 5 minutes, don't soak them for too long, the fragrance will not taste good, when the time comes, come out and squeeze out the water, and then cut it with a knife as fine as possible;

4. Heat the oil, stir-fry the meat filling first, add green onions, ginger and garlic to stir-fry until fragrant, then add 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, a little pepper, 1 spoon of salt, 2 spoons of sugar and a little chicken essence to taste;

5. After stir-frying evenly, add the dried plum cabbage, stir-fry well, add a bowl of water, boil over medium heat, cover the lid, turn to low heat and continue to cook for 30 minutes, until all the water in the pot is drained, and then turn off the heat;

6. After putting it out and letting it cool, it can be used to make steamed buns, and this stuffing is a super invincible dish even if it is not wrapped in buns;

7. Then we come to roll the bun skin, the dough is also awake, take it out and knead the exhaust, knead it more, exhaust the gas in it and then rub the long strip, divide the agent, sprinkle a handful of dry flour to prevent sticking, and then flatten and roll out the small agent, the middle is thick and the edge is thin, and a large spoonful of meat filling is placed in the middle of the rolled dough and wrapped up;

8. After all the wrapping is put into the pot, it is not in a hurry to steam first, let it be stared at and awakened twice the volume for a second time, and the time is about 30 minutes;

9. Pot on cold water, high heat for 15 minutes, turn off the heat, simmer for 3 minutes and then take out of the pot, our buns are ready.