Steamed buns always fail to collapse this 6 reasons you know?

Steaming buns always fail to collapse this 6 reasons you know?

Talking about the history of the Chinese people steamed buns, buns time, can be traced back to the era of the Three Kingdoms, I heard for Zhuge Liang invention. As the Chinese people themselves like the traditional Chinese snacks, but also one of the staple food of the Northeast. As a beginner, the production of steamed bread will encounter all kinds of problems, today I will analyze the main causes of "steamed bread collapse", looking forward to give you some reference! Why are my buns collapsing? This happens, mainly taking into account the following six points are likely to cause, warmly welcome the experienced partners to fill!

1, the dough fermentation is not enough or over-fermentation. Steamed bread as a traditional style fermented Chinese snacks, whether it is fermented with a dough starter (old noodles, old noodles), or immediately fermented with yeast, in the final analysis is all yeast to give full play to. You can think of old noodles as a piece of fermented dough that contains yeast. When refrigerated or frozen, the yeast in the old noodles is asleep, and when kneaded into a new dough, the yeast will come back to life at room temperature.

Under the appropriate temperature and environmental humidity, the continuous copy of the breeding, producing carbon dioxide, so that the steamed buns produce fluffy institutions, through the steaming produce soft texture. Generally speaking buns need to go through 2 fermentation, in which the first is also called the basic fermentation, you must let the dough moderate temperature, temperature (generally 28 ℃, 75% of the environmental humidity) cover the plastic bag fermentation to two times the volume, followed by fingertips dipped in wheat flour, poke a hole, the hole edge does not shrink, does not collapse, it is shown that the fermentation has been successful. If the dough is not fermented enough or too much, it is easy to cause the inside of the body is not smooth, easy to collapse phenomenon, if the fermentation is too much, it is also easy to produce unpleasant things strange flavor.

2, and the dough is not even or exhaust pipe is not even steamed buns, although there is no provision for kneading to toast bread thoroughly link, but also strongly recommended to knead to be able to drag out of the thick film expansion link, enough and the pasta can be let yeast or old flour distribution, to ensure more good fermentation. In addition, if you must pay attention to the exhaust pipe is well proportioned, so that the bun inside and outside the formation of a general.

3, and yeast mixed with ingredients too high a temperature, scalded yeast yeast in 4 ℃ below the dormant state, 47 degrees around the termination of breeding, in 55 degrees around the death of the ideal growth and development of breeding temperature in 25-35 degrees. Here mainly refers to the liquid raw materials, such as the temperature of the added water, must be kept below hand temperature.

4, the pot is not too well sealed, water vapor dripping down scalded yeast. Home use of stainless steel steamer widely have the condition of the airtightness is not very good, when the water vapor drops to the dough, very easy to scald the yeast, jeopardizing the actual effect of the final product puffy, very easy to steam the "dead noodles" steamed buns.

5, after steaming, immediately boil. After the steamed buns, can after a few minutes and then open the lid of the pot to take down the buns; if the immediate boiling to take the buns, because of the basic principle of thermal expansion and contraction, buns are very easy to collapse all of a sudden.

6, poor quality flour or gluten. You can use medium gluten flour, there is a certain degree of gluten, suitable for making Chinese pastry, such as small dumplings, steamed buns, cakes, etc., there is a certain degree of tolerance.