Why did my steamed buns collapse?

When it comes to the history of the country's people steaming steamed buns and making buns, it can be traced back to the Three Kingdoms era and is said to have been invented by Zhuge Liang. As a traditional noodle dish favored by the nation, it is also one of the staple foods of northerners.

As a novice, the production of steamed bread will also encounter a variety of problems, today to analyze the cause of "buns collapse "" reason, I hope to give you some reference!

Why did my steamed buns collapse?

This situation occurs, the main consideration of the following 6 points of possible causes, welcome experienced partners to add!

1. The dough is under-fermented or over-fermented.

Buns as a traditional fermented pasta, whether it is fermented with a noodle starter (old noodle, free), or that the yeast is directly fermented, in the final analysis is yeast to play a role. Old noodles can be regarded as a piece of fermented dough, which is rich in yeast. When put into the refrigerator for chilling or freezing, the yeast in the old noodles will be in a dormant state, and when kneaded into the new dough, the yeast will be "awakened" again at room temperature, and at the right temperature and humidity, the yeast will continue to reproduce and multiply, producing carbon dioxide, so the buns form a fluffy tissue. The fluffy organization of the steamed buns will result in a soft and warm texture.

Generally speaking, the buns need to go through two fermentation, the first of which is also called the basic fermentation, you need to let the dough under the appropriate temperature, temperature (generally 28 ℃, 75% humidity) covered with plastic wrap fermentation to double the volume, and then finger dipped in flour, poke a hole, hole does not retract, does not collapse is the success of the fermentation.

If the dough is under- or over-fermented, it is prone to rough internal tissues and collapses easily, and if it is over-fermented, it is prone to an unpleasant sour taste.

2, uneven kneading or exhaustion

The dough of the steamed buns, although not required to be kneaded to the complete stage of toast, is recommended to be kneaded to the stage of expansion of the coarse film that can be pulled out, and the full kneading can be done so that the yeast or the old flour can be evenly distributed to ensure better fermentation.

Also if also pay attention to the exhaust evenly, so that the inside and outside of the buns form a whole.

3, and yeast mixed with the ingredients of too high a temperature, scalding yeast

Yeast dormant below 4 degrees Celsius, more than 47 degrees to stop reproducing, above 55 degrees to die, the most appropriate growth and reproduction temperature in 25-35 degrees.

Here mainly refers to the liquid material, such as the temperature of the water added, need to be controlled below hand temperature.

4, the steamer is not well sealed, the water vapor drops scalded yeast.

The household stainless steel steamer generally has a bad seal, when the water vapor drops to the dough, easy to scald the yeast to death, affecting the final product of the fluffy effect, easy to steam out the "dead noodles" steamed bread.

5, after steaming, immediately open the pot.

After the steamed buns, it is necessary to open the lid of the pot after a few minutes to take out the buns; if you open the pot immediately to take the buns, due to the principle of thermal expansion and contraction, the buns are prone to collapse all of a sudden.

6, poor quality flour or gluten.

Recommended to use medium gluten flour, there is a certain degree of gluten, suitable for the production of Chinese snacks, such as buns, steamed buns, hairy cake and so on, there is a certain degree of support.

Based on the above 6 points that may cause the buns to collapse, it is recommended to do the following 6 points of detail:

1. Do a good job of fermenting the dough carefully.

Pay attention to check whether the yeast is damp and expired, so as not to affect the fermentation effect, pay attention to observe and judge the state of dough fermentation, do a good job of dough fermentation under the right temperature, to ensure that the fermentation is sufficient, and at the same time, avoid over-fermentation.

2. Knead and deflate evenly.

3. The temperature of the ingredients should be controlled below hand temperature to avoid burning the yeast.

4, stainless steel steamer can be used with bamboo steamer, or wrapped in gauze to prevent water vapor backflow.

5, steamed buns steamed, after 3-5 minutes before opening the lid , to avoid the impact of "cold shrinkage" caused by the collapse.

6, use a good quality of gluten flour to make steamed bread.