Why do freshly steamed steamed buns suddenly become smaller?

Because the dough was not kneaded evenly, and then the second proofing was not carried out, resulting in some steamed buns not being steamed well, the following is the correct practice:

Ingredients: 400g all-purpose flour, 4g yeast, 255g water (milk), 60g sugar, appropriate amount of flaxseed.

Production steps: 1. Put the sugar into the powder and stir well.

2. Put the milk in the milk pot and boil it slightly, without boiling, about 30 degrees.

3. Pour the yeast into the hot milk and stir well, wait for 5 minutes.

4. Then put the milk yeast liquid into the powder and take a spoon to stir and chop.

5. Rub repeatedly with your hands, and then knead until your hands are not sticky, and rub them round.

6. Cover with plastic wrap and let it rise at room temperature until it is twice as large (about 1 hour) >

8. When taken out of the basin, it is cellulite.

9. Roll out repeatedly with a rolling pin for no less than 10 minutes to exhaust.

11. After boiling water in the pot, turn off the heat, wait for 2 minutes, put the steamed bread embryo into the pot, cover the lid for 15 minutes and ferment twice, and then steam over high heat for 20 minutes.

12. Finished product drawing.

Thermal expansion and cold contraction, it just so happens that the steamed bread yeast ferments more powerfully, and the space inside is larger, so the degree of contraction and erection is also greater.

1. Not cooked. If the noodles are not cooked in the middle, they will stick to each other after cooling, so they will collapse and shrink.

2. If the fire is too big and it is oversteamed, it will collapse and shrink, and it will be accompanied by wrinkled skin on the surface (if you don't have wrinkled skin, basically rule out this item).

3. The fermentation time is too long, or the yeast is too much. The principle is that it is best to double the original size of the dough before steaming, if it is too big, there is too much carbon dioxide in it, and the flour cannot support it, so it will shrink after cooking.

4. Flour with insufficient gluten or use sandy wheat milled flour. Fermented pasta is supported by the gluten of the flour, and the flour with too weak gluten will have less gluten in it, and it will shrink if it can't support the fermented gas.

5. When mixing the dough, there is no kneading, the local moisture content is uneven, and the tendon degree is not the same, resulting in individual collapse or contraction.

6. Lift the pot immediately after steaming, and the difference between internal and external air pressure is large, resulting in collapse. After steaming, stop for 5 minutes before lifting. Steamed bread shrinkage is a physical phenomenon, and the main reason for the shrinkage of steamed bread is the strength of the flour itself and the pressure difference between the inside and outside of the steamed bread.

Because the flour (or baking powder) has yeast, during the fermentation process, it will turn the starch in the dough into glucose, and produce carbon dioxide, causing many pores in the dough. When steaming steamed buns, carbon dioxide expands by heat, making the small pores larger, so the steamed steamed buns grow larger.

Because baking soda and pine are added to the steamed buns, the raw bubbles produced by high temperature rise in the dough.

Steamed buns are the staple food of northerners, and generally northern families will make their own food. For southerners, it is relatively rare to make steamed buns at home. And I am a person who likes to eat steamed buns very much, and the steamed buns sold are generally soft, so I learned to make them myself.

So let's talk about why the steamed buns become shriveled and shrunk when the lid is opened?

1. The kneading dough is not in place or has been kneaded. When the steamed bun is in the pot, some of the lid is shrunk to black and small, usually in the moment of uncovering the lid, many people may not knead well when kneading the dough, the gluten is kneaded well in some places, and the wrapping power is not good in the place where it is not kneaded, and it shrinks rapidly after encountering the temperature difference. This is also one of the reasons why some are good, and some are black and hard.

2. Excessive fermentation. Because there is a sequence of shaping steamed bread, some steamed bread that may be rounded first is over-fermented, and over-fermented steamed bread will cause a little leakage of dough gluten, and when it comes out of the pot, it will also cause rapid contraction. Even if the steamed bread is successfully fermented, it will only have a pitted surface, and there will be no shrinkage and blackening.

After the steamed buns are steamed, the lid should be removed for three to five minutes to prevent cold air from entering directly, and the steamed buns will retract when they are cold.

So let me tell you how my steamed buns are made

Ingredients: 500 grams of flour, 250 grams of water, 20 grams of sugar, 5 grams of yeast powder.

1.Take a empty mold dough agent, knead it with the palm of your hand to the center, knead it into a round dough with the palm of your hand, and knead each steamed bun more than 100 times, the dough will be smoother and softer the more you knead it.

2.Pinch the closure a few times and roll a layer of flour on top of the dough.

3.Close the mouth downward, and rub your hands back and forth to make the steamed bun more round. So that the steamed bun blank is completed.

4.Put water in a pot and bring the water to a boil of about 40°C and turn off the heat. Put the steamed buns on the pot and cover the pot to wake up, wake up for 30 minutes in winter and wake up for 15 minutes in summer.

5.After the steamed buns wake up, steam them in a pot with cold water, and turn off the heat 15 after the water boils.

6.Don't be in a hurry to remove the lid after steaming, just wait three to five minutes to remove the lid.