What if there is no air hole in the steamed bread cover?

Steamed buns are a traditional staple food in China, and they are usually made in a steamer. If there is no air hole in the steamer cover, it can be explained from two aspects: ingredient list and manufacturing steps.

In terms of ingredients, we can adopt the following methods:

Choose the right flour. Use high-quality strong gluten flour, because this kind of flour has high protein content and strong gluten, and the steamed stuffed bun tastes good, and the amount of flour should be moderate, neither too much nor too little.

2. Add appropriate yeast. Yeast is the key factor of steamed bread fermentation, and adding proper amount of yeast can accelerate dough fermentation.

3. Adjust the fermentation time. If there are no air holes in the lid of the steamer, the fermentation time of dough may need to be adjusted properly, because the steam in the steamer cannot escape, which may affect the fermentation speed of dough.

As far as production steps are concerned, we can adopt the following methods:

1. Increase the thickness of steamed bread appropriately. If there are no air holes in the lid of the steamer, the thickness of steamed bread can be appropriately increased, because this can reduce the penetration of water vapor in the steamer and avoid the soft and rotten situation of steamed bread.

2. Control the cooking time. If there are no air holes, the temperature in the steamer may be affected, so the cooking time should be shortened appropriately to avoid excessive fermentation or drying of steamed bread.

In a word, if there are no air holes in the lid of steamed buns, we can make steamed buns with good export feeling and appearance by adjusting ingredients and production steps.