Why do steamed buns sometimes shrink?

1. The steamed bread in the steamer is too full: after the steamed bread expands in the pot, it blocks the steam passage, which generally leads to the steamed bread in the upper steamer being immature or shrinking and wrinkling. The solution is to put the steamed bread thinly to ensure the normal circulation of steam.

2. The steaming time is not well controlled: according to the size of steamed bread, the time for steaming steamed bread at home is generally between 15 and 25 minutes after SAIC, and it is not good to be too long or too short.

3. Poor control of fermentation temperature and humidity: If the dough is not fermented well, the steamed bread will naturally shrink and wrinkle, which will generally cause the whole pot of steamed bread to shrink.

Extended information:

Method of steaming steamed bread

Ingredients: 2g of flour, 5g of fine sugar, 2g of yeast powder and 1g of milk

1. Pour the milk into a bowl, add yeast and fine sugar, then stir until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the quiet milk into the flour, and stir it while pouring until it is flocculent.

3. Make smooth dough, cover it with plastic wrap and let it ferment at room temperature until it is twice as big as before.

4. Dry the flour on the chopping board, then knead the dough until it is smooth, roll it into large pieces, then roll it up from top to bottom and knead it into long strips, and cut it into steamed bread blanks with a knife.

5. add clean water to the pot, put the steamed bread blank on medium heat and steam for 15 minutes, then steam over high heat for 12 minutes.

Reference: Steamed Bread-Baidu Encyclopedia