Why are steamed buns unaffordable?

Some of the steamed buns are not fluffy, which is caused by uneven heating of the buns, and it is also directly related to the method. If you don't pay attention to the technique, some buns can't collapse the skin, while others are soft.

Buns are the right way to do it.

Ingredients: dried vermicelli, eggs, spinach, carrots, dried shrimp, fungus, enoki mushrooms.

Steps:1First of all, we prepare a handful of dried vermicelli and soak them in warm water.

2.Beat three eggs into the basin, stir and beat and pour them into the pan to fry, and then stir and pour out the egg mixture after all the eggs are set.

3.A handful of washed spinach, enoki mushrooms, carrots, soaked fungus chopped, put in a pot, mind that the spinach has oxalic acid, you can blanch it. Chop the soaked vermicelli and put it in a basin, then grab a handful of dried shrimp, pour in the crushed eggs and set aside, and do not season the filling first, so as not to get out of the water when the side dish is salted.

4.This is the leftover noodles from the last time we ate steamed buns, now we roll them into long strips, knead them into evenly sized dough pieces, and then roll them out into bun wrappers one by one, trying to be thicker in the middle and thinner at the edges, so as not to expose the filling.

5.After the skin is rolled out, we adjust the flavor of the bun filling: add 5 grams of sesame oil, 2 grams of chicken powder, 2 grams of salt, 1 gram of pepper, 2 grams of thirteen spices, and stir well with chopsticks.

6.Brush the top of the caster with a layer of oil and prepare to put the buns. Put an appropriate amount of filling on the wrapper, pinch the edge of the wrapper with the thumb and index finger of your left hand, and fold it up little by little, and a beautiful bun will be formed.

7.In this way, wrap the rest of the buns one by one and place them on top of the oiled grates.

8.After the water is boiled, steam for 8 minutes on medium heat and it will be cooked. After 8 minutes, lift the lid of the pot, and the fragrant buns are ready to come out of the potAll of them are plump and even, and the taste is very good.

The steamed buns may not be steamed because there is not enough baking powder, and it takes a long time for the buns to rise. And in the process of steaming buns, you need to control the temperature of the steamer, set the time, and add water according to a certain proportion when the dough is raised to prevent the dough from being too dry.

The reason why steamed buns can't come out

Steamed buns are a food that many people like to eat, but the reason why the buns don't get up when steaming is that too little baking powder is added, which causes the buns to not rise normally, so it takes a long time to get up.

When the steamed buns do not rise when cooking, it may be caused by improper temperature inside, or improper temperature during fermentation, it is best to use water not more than 40 °C to melt when fermenting, and set the appropriate temperature according to the situation of the steamed buns when cooking.

It is also possible that the steaming time is too long, or the dough is too dry, etc., it is best to set a reasonable time when cooking, usually vegetarian buns take about 15 minutes, and meat stuffed buns are about 20 minutes, and the dough should be in a soft state when rising.

The upper layer of steamed buns is not steamed well, and each layer may be too tightly sealed, and the steam cannot go up, or the upper lid of the pot is not sealed well.

After we wrap the buns, we should first put them in the steaming drawer for about 20 minutes, and then steam, so that the surface of the buns will be better, and each layer of the steaming drawer should be padded with steaming gauze, it is best not to use that silicone oil paper pad, using silicone oil paper pads is easy to cause insufficient steam in the upper layer, steaming is not cooked and so on.

Precautions for steaming buns.

After we wrap the buns, we need to spread a layer of drawer cloth in the steamer to prevent the bottom of the bun skin from being soaked with steam and causing the bun skin to not be puffy properly. If you don't have a drawer cloth, you can brush the bottom of the steamer with a layer of cooking oil.

This prevents the bun from breaking the skin and affecting the appearance. When we are steaming the buns, we don't add hot water to the pot, we need to pot it on cold water.

Because raw buns are put in a hot water pot, the bun skin can be heated instantly, resulting in the collapse of the bun skin and dead skin.

Phenomenon. The steamed buns in the pot with cold water can gradually rise with the water temperature, which will make the steamed buns evenly heated. In this way, the bun will not collapse.

The most important point is not to rush to open the lid after the steamed buns are finished and let the buns stay in the pot for a few minutes, so as to avoid the phenomenon of constriction of the buns by alternating between hot and cold.

If you really have several layers of steamed buns, and the upper layer is really bad, it may be that the pressure of the steamer is not enough. Or it will leak, so if the air pressure is not enough, the buns will ferment. It won't be so easy to bulge up in the process, so the top layer is really bad.

In this case, you can use a damp towel to wrap it around the pot so that the air pressure does not escape. The steamed buns may be a little better this way.

When steaming the buns, the top layer is not good, most likely because your steamer is not tightly sealed, and the condensation from the alternating layers of hot and cold air falls on the buns.

That's because your dragon body is a little breathable, so the top layer is not good, you put some flour alkali when you steam the buns, knead it into the dough and it will be much better, steamed buns.

It could be that the steam is not good enough to be slow.

It may be that the seal is not very good.

The so-called steamed buns are the first breath of this truth.

Reason: It may be that the yeast has expired, or it may be that the yeast is directly thrown into hot water and burned to death, or it may be because the time of hair is too short.

There are skills in making noodles, and the following are a few skills:

1.Yeast: The amount of yeast is relative, not absolute, according to the temperature of the dough environment, the sour mother is melted in warm water before use, and let stand for 5 minutes.

2.Water volume: and the amount of water used in the noodles, in fact, you can put it in several times, it is best to ferment it with warm water relatively quickly, the noodles of the steamed bread should be harder, the normal is about 500 grams of flour and 250 grams of water, the noodles of the meat bun are slightly softer, and it is easy to seal after wrapping the filling.

3.Primary fermentation: Put the kneaded dough into a basin, put on the basin lid or plastic wrap, and carry out a tung residue secondary fermentation.

4.Secondary fermentation: Before steaming, it is best to carry out secondary fermentation, and let the green billet stand in the steamer for about 20 minutes to 30 minutes, do not ignore this step.

Hello, the surface of your steamed bun is not smooth, because you did not knead the dough smoothly after the dough is rising, and only the dough can be smooth when the surface is kneaded thoroughly.

The water must be boiled and the cage lid must be tightly covered. The dough of the fermented varieties must be boiled before it can be warmed in the basket, and the green billet is heated in the basket when a large amount of water vapor is rising.

If the water is not boiling, basket it. Then there is a period of time until the water boils and produces a large amount of steam, at this time, due to the low temperature in the cage, the protein on the surface of the raw and bad surface will gradually denature and solidify, the starch will be gelatinized and shaped by heating, and the air in the billet will expand strongly. Affect the origin of the product, if it is mixed with alkali leaven noodles, there will be a phenomenon of alkali running.

Produces a sour taste. The water is boiled on the cage, and the cage cover is tightly covered, which is enough to increase the temperature in the cage, increase the air pressure in the cage, and speed up the maturity speed. Ensure that the finished product is soft.

1. Flour gluten: the quality of flour is poor, and flour with appropriate gluten should be selected. If the gluten strength is not enough, high gluten powder can be added appropriately; If the gluten strength is too high, low-gluten powder can be added appropriately.

2. Yeast proofing problem: yeast stamina is insufficient, gas production is too low, not enough to support the dough; The dough rises too quickly, and the endurance becomes poor. The dough fermentation temperature should be appropriately lowered to enhance the air holding capacity of the dough.

3. Dough pressing problem: there is a fault inside the dough when pressing the dough, and no air bubbles are discharged. Attention should be paid to the discharge of air bubbles when pressing the dough, so that the dough forms a uniform whole inside and outside.

4. Problems in the steaming process: the steam is not prosperous, and the fire should be put on the drawer; The steaming equipment does not run out; Control the steaming time to prevent under-steaming or over-steaming. Do not open the lid immediately after steaming, let it stand for two minutes before opening it to prevent collapse caused by excessive difference between internal and external air pressure.

Steamed buns: Steamed buns are an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period.

Steamed buns are fermented foods, and eating more fermented foods is very good for human health. The raw materials of traditional fermented foods are very wide, and the microorganisms used in fermentation are diverse, and the fermentation forms are mainly liquid or solid fermentation and natural or pure-bred fermentation. Traditional fermented foods are rich in nutritional value and have strong health care functions.

The same is pasta, and steamed bread and bread that can be fermented are more nutritious than unfermented foods such as flatbread and noodles. Studies have proved that yeast not only changes the structure of dough and makes them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread.

There are many ways to ferment flour, such as baking soda fermentation, old flour fermentation, yeast fermentation, etc. These methods are the same in principle, that is, a large amount of carbon dioxide gas is produced in the dough through the starter culture, and during the cooking process, the carbon dioxide is heated and expanded, so that the pasta becomes soft and delicious. But the first two methods have their drawbacks, baking soda will seriously destroy the B vitamins in the flour, the fermentation of old noodles will make the dough sour, and only yeast fermentation will not only make the pasta taste good, but also improve its nutritional value.

The collapse of steamed buns is caused by insufficient fermentation.

When using baking powder and noodles, the ratio of flour to baking powder is 100:1, that is, 100 grams of flour and 1 gram of yeast, so as to ensure that the dough is fully fermented, so that the steamed buns do not collapse.

Another condition to ensure that the dough is fully fermented is the temperature, which is about 35 degrees Celsius. In the summer, when the weather is hot, the dough can be made in about an hour, but in the winter, the indoor temperature is relatively low, and it takes a long time. We can create an environment conducive to fermentation, such as placing a basin with good noodles in slightly overheated warm water to promote fermentation.