Introduction
There is knowledge to make steamed buns! The steamed buns you made all look good, but the steamed buns you finally don't have to be good. It's very likely that just like the steamed buns made by the questioner, some steamed buns are basically normal, some steamed buns have wrinkles on the outside, and one steamed bun is completely dead and wrinkled, while another steamed bun is completely dead and dead. Why?
How do steamed buns become larger?
Usually, steamed buns are produced by a large amount of carbon dioxide gas by a large amount of yeast during the dough and waking up. The gas is wrapped in the green body by a gluten network. The green body of steamed buns has a full appearance and its volume increases to ~2 times the original volume. Then, after steaming, the steamed buns become spongy-like tissue, loose and elastic.
Analysis of the question, the reason for the quality of steamed buns
Some of the steamed buns you steamed are basically normal, and some of them are wrinkled on the surface, and there is a completely dead noodles, indicating that the quality of the steamed bun dough you made is not a problem. From the appearance of the finished product, it indicates that the raw buns of your steamed buns are made for a long time, and the interval from the first to the last is longer. This may be caused by the slow movement (nothing) when you take shape.
In this way, the steamed buns that you started to make are better to wake up, and there is more carbon dioxide in it. The later it goes, the less carbon dioxide gas there is in the green, which means that the yeast inside has not had time to produce more carbon dioxide gas. At this time, you put it in the pot and start steaming, and it may be boiling water to put it in the pot. In this way, the yeast in the steamed buns that you made in the green buns will be quickly scalded to death before they can produce a large amount of carbon dioxide gas, so the steamed bun becomes like the picture below.
Solution
1. The steamed buns are formed in a green shape, and the movement should be faster
When you make steamed buns, in order to avoid the situation of the questioner, after making the steamed buns, the movement should be faster when the steamed buns are formed, and the time between them should not be separated by too long! If it is made into a round shape, you can roll the steamed bun into rectangular dough, roll it tightly from the outside to the inside to form a long strip, and then cut it into a green steamed bun with a knife that is basically evenly sized.
2. Steam the steamed buns in a pot with cold water or warm water
. After the steamed buns are awakened, they should be steamed in a pot with cold water or warm water. They should not be steamed in a pot with boiling water! After steaming, it is best to turn off the heat and simmer for about 2 minutes before leaving the pot.
Summary
All steamed buns are good, some steamed buns are good, and some are ugly, just like the steamed buns made by the questioner. It is because the action of making steamed buns is too slow, which leads to inconsistent waxing, and may be caused by steaming in a pot with boiled water.
Solution: The steamed buns should be formed quickly, steam them in cold water or warm water, turn off the heat and simmer.
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