The lower layer of steamed buns in two drawers of steamed buns with an electric pot always collapses

The lower layer of steamed bread always collapses because the noodles do not grow well. Hair noodles are mainly divided into rising noodles.

Exhaust, secondary resting. If you wake up once, check whether the dough is completely vented. Finally, the second proofing is completed. If the second proofing is not enough, it will also cause collapse. The fire is too big! The steamed bun is made with a rice cooker, and the rice cooker is facing the grate.

It is used to slip rice, steamed raw food, and its firepower is not enough. The heat of the pot is too balanced, and the steamed buns are steamed first, that is, they are steamed on high heat for 10 minutes as soon as they are put into the pot, and then turned to low heat and steamed for 15 minutes.

<> enough yeast should be added to the dough, three times the volume of the original dough, and the dough should be honeycomb shaped inside. You don't have a large steamer and a stove, it is recommended to change the induction cooker, which can change the size of the fire. The tightness of the pot!

In the past, pots were generally large, and the lid was also large and heavy, and a certain amount of pressure would be formed on the lid. The current stainless steel pot is light and fluttering, and the water and heat in the pot are everywhere, resulting in the failure of the steamed bread due to insufficient heating circulation.

However, in the daily process of making steamed buns, water vapor is often encountered.

Dripping and deflating conditions. The water vapor dripping of steamed bread can not be completely avoided, and the water dripping can only be appropriately reduced, and the specific mitigation methods are as follows: the steamer cover plate is selected with a high tip or high dome, so that the water vapor can flow out along the inclined surface and will not drip on the steamed bread, affecting the taste and appearance of the steamed bread.

You can use bamboo cage steamed bread, which can avoid water vapor dripping on the steamed bread or the bottom of the steamed bread being soaked in water vapor. Many families use stainless steel steamers and steaming trays, so try switching to pots and pans.

Wrap a layer of dry towel around the edge of the lid to absorb the discharged water vapor and reduce the water vapor generated when the pot boils. If you use a stainless steel pot, you can add an exhaust hole on the lid, the exhaust hole is too small, and the excess gas when steaming bread is not easy to discharge, and it will turn into water vapor. Enlarging the vent hole still does not completely solve the problem of water vapor soaking into the bottom of the steam sheet.

If you add another steam sheet, the water vapor will not soak into the bottom of the steamed bun. Using edible oil paper on the steaming sheet can effectively solve the problem of water vapor.

The solution is to shorten the fermentation time of the dough, or you can put some baking powder in it when making it, which can also prevent the bottom layer from collapsing all the time.

The fermentation time should not be too long, shorten the dough fermentation time, put less baking powder, and it will not collapse.

You can choose to pinch the lower steamed bread smaller when pinching, leave it for as long as possible to let it ferment, and you can choose to steam the steamed bread without an electric pot.

The main reason for such a situation is that the steamed bread has not undergone a second proofing, has not been kneaded, and there are bubbles in the steamed bread, which is related to the water temperature of the steamed steamed bread. To ensure that the steamer has good air permeability, the dough should not rise for too long.

Usually when steaming steamed buns, there are two layers of drawers, the steamed buns in the upper drawer are very good, and the steamed buns in the lower drawer will retract. In this case, the steamed bread is not well proofed, and some people don't like to proof, so they put the steamed bread directly into the pot, which will lead to this situation. The second proofing must see that the steamed bread becomes bigger, and it can rebound when pressing the steamed bread, which means that the steamed bread is well proofed.

Because the noodles are not kneaded evenly, there are too many bubbles in the dough, which leads to the phenomenon of retraction when steaming steamed buns. Before making steamed bread, you must carefully knead the steamed bread and knead the surface of the steamed bread into a smooth appearance. Such steamed buns will not shrink, and they will be big and noisy after steaming.

If you find that the steamed bun has retracted, it is because the water temperature in the steamer is too hot. Cold water will be used before putting the steamed bread in the pot, and cold water should be used in the pot, not hot water, which will cause the steamed bread in the lower drawer to retract. If there is cold water in the steamer, the steamed buns will be heated evenly, and there will be no hardening.

For steamed buns in the steamer, do not open the lid immediately after turning off the heat after steaming. It should be simmered for a few minutes, and only when it is simmered can you take out the steamed bread, and the steamed bread will be delicious. If this step is omitted, without these few minutes, the steamed bun will retract.

When steaming steamed buns, you should choose a good steamer, if the air permeability is not good, there is too much water vapor, and there will be retraction and crust when dripping onto the steamed buns. If the steamer runs out, it will also cause this phenomenon, you can put a towel on the steamer, as long as the sealing is good, it will not cause the steamed bun to retract.

If the dough is raised for too long, it will also cause the steamed buns in the lower drawer to retract. The time it takes to make the noodles depends on the specific situation of the noodles, but as long as they are twice the size of the original, they can be used to make steamed buns. The choice of steaming drawer cloth is also particular, to buy a drawer cloth with good air permeability, so as to avoid retraction.

When steaming steamed buns, you can't always lift the lid of the pot to see the steamed buns, and you can only remove the pot when the time comes.

This may be because in the process of steaming steamed buns, the hot air gradually rises from the bottom, resulting in more water vapor at the bottom layer, which cannot be discharged in time, and the steamed buns are over-proofed, which eventually leads to collapse. In this case, you should choose to use a single-layer cage drawer.

It may be because the temperature of the upper and lower layers is completely different, and the air permeability of the upper and lower layers is also different, so that the air cannot reach the upper space, and the ventilation cannot be better carried out, resulting in the different degrees of raw and cooked steamed bread. You can use some lighter mesh in the process of steaming steamed buns, so that the air can enter better.

It may be that the steaming time is relatively long, grasp it in about 15 minutes, in the process of steaming steamed buns, the following water vapor absorbs more, and you can also spread a layer of non-stick cloth with good air permeability.

The reason why steamed steamed buns in an electric pot always collapses is because the flour ferments for too long during fermentation, so the internal tissue of the dough expands and spreads, and the solution is actually very simple, we just need to shorten the time of dough fermentation. In addition, when fermenting flour, we can put less baking powder, which can also prevent over-fermentation. <>

In fact, steaming steamed buns in an electric pot is not a simple matter, especially novices may encounter a lot of problems when doing it, for example, some novices steamed steamed buns are not particularly smooth, the surface is particularly rough, and even sometimes the steamed buns will crack, so the beauty of the steamed buns made at this time will be greatly reduced. The reason why this situation occurs is that the elasticity of the dough is enhanced when kneading the dough after the dough is fermented, if you want to solve this problem, you can knead the folds and seal the folds, and put the seal of the steamed bread downwards to knead the round, which can also solve this problem well. <>

There are also some people who make steamed buns that will shrink, that is, the steamed buns are not as big as they imagined after they come out of the pot, and sometimes the steamed buns will even be flattened into a piece. In fact, this is also because the dough is not fermented well, to put it bluntly, it is actually the dough that is not fermented enough. If you want to solve this problem, you need to see if the amount of baking powder you put is enough, or whether the fermentation time is sufficient.

If the steamed buns made by yourself are not particularly fluffy and have a poor taste, it is likely that the dough has a shorter fermentation time during the second fermentation, because of the yeast powder.

There is no time to expand in the dough, and the tissue is not fully supported, so the steamed buns will be hard. So to sum up, we can see that the most important thing when making steamed bread is the fermentation of dough, and we must work the invoice, especially when the second fermentation is extremely important.

This means that the dough is too soft, so add less water to make the dough harder, and this will not happen.

It's because you didn't put the electric pot steadily, if the lower layer often collapses, then you can adjust the direction and position of the electric pot so that it doesn't collapse.

At this time, it is necessary to raise the lower layer so that the lower layer is not easy to get water and absorb water vapor.

It is very likely that it is too heavy, so it will always collapse, and it may also be affected by the imbalance of the left and right.

I used a cloth to plug the gap in the cage drawer. After steaming to the time of steaming, remove the pot immediately.

There is a recommendation on the Internet to stop steaming for a few minutes after steaming to the time and then uncover the pot, I tried, it is easy for the steamed bun to collapse.

Let's put too much water, come up.

Why is it not good to use the dragon body to steam steamed steamed buns with two layers of steamed buns? That could be that you're burning too much fire.