The noodles are very good, but the steamed buns collapse and die. What's the matter? The answer is finally here Hello, everyone, I am Chef Jiang Yizhou. Today is the time to share the delicious food with everyone. Are you ready?
is very good for noodles, but the steamed buns collapse and have dead skin. This phenomenon often occurs when the kitchen Xiaobai first makes buns. Many friends can't figure it out. What is the reason? Then, let’s talk to you about steamed buns.
Why is the stuffing of steamed buns unpalatable in winter? Mastering these three reasons, all the buns are soft and not collapsed.
The first reason: the embryos of steamed buns have not undergone the second haircut.
The dough
in the bread baking pan
wrapped the buns at home, although the first time the dough is better fermented, but the second fermentation is often ignored. During the fermentation process of flour, there will be a certain amount of carbon dioxide inside it, so we need to continue to knead the fermented dough to exhaust air. Exhaust the carbon dioxide in the dough to allow fresh air to enter the inside of the dough until the dough is completely exhausted.
need to make the kneaded dough a second time, let the yeast and flour ferment again, make the dough ferment and make the dough more elastic.
The second reason: the production of bun skins is very important. The reason why the buns sold outside
are so delicious lies in the production of bun skins. In the process of rolling the skin, we need to roll the skin of the bun into a slightly thicker one in the middle. If the bottom of the skin is too thin, the moisture in the filling will collapse the bottom of the skin and cause the bottom of the bun to die.
The third reason: the water temperature of steamed buns is the most critical.
After we wrap the buns, we need to lay a layer of cloth in the steamer to prevent the bottom of the buns from being soaked by steam and causing the buns to become abnormal. If there is no cloth, you can brush a layer of cooking oil on the bottom of the steamer to prevent the buns from breaking and affecting the appearance. When we are steaming buns, do not add hot water to the pot, we need a pot with cold water.
Because the raw buns are put in a hot water pot, the buns can be instantly heated, causing the buns to collapse and die. The buns in the cold water pot can gradually rise with the temperature of the water, which will make the buns evenly heated. This will cause the buns not to collapse. The most important point of is that after the steamed buns are finished, do not rush to open the lid and let the buns stay in the pot for a few minutes, so as to avoid the shrinking phenomenon of the buns due to the alternation of cold and heat.
Okay, about the steamed buns noodles are very good, but the steamed buns have collapsed and dead skin. What is the reason? My explanation is here. In short, we need to proof the buns for half an hour; the skin of the buns needs to be thick in the middle and thin around the sides; the buns need to be steamed in a pot with cold water for 15 minutes. After the buns are cooked, wait 3 to 5 minutes before opening the lid. .
Alright, that's all about steaming buns today. Do you have anything else to pay attention to about steamed buns? Please leave a message in the comment area. Do you have other opinions on the collapse of steamed buns and dead skin? Leave your kitchen tips in the comment area. If this article is of value to you, please like and forward it to help more friends around you. See you next time.
