The reasons for the collapse of steamed bread are: flour gluten problem, yeast proofing problem, dough pressing problem, steaming problem and dough failure.

1, Flour gluten problem: Flour quality is poor, so choose flour with suitable gluten. If the gluten strength is not enough, high gluten powder can be added appropriately; If the gluten strength is too high, low gluten powder can be added appropriately.

2, yeast wake-up problem: yeast has insufficient stamina and low gas production, which is not enough to support dough; The dough is too fast to wake up and has poor endurance. The fermentation temperature of dough should be reduced appropriately to enhance the air holding capacity of dough.

3. Pressing problem: When pressing the dough, there are faults inside the dough and no bubbles are discharged. Pay attention to the air bubbles when pressing the dough, so that the dough can form a uniform whole inside and outside.

4, the problem of steaming: steaming is not prosperous, it should be prosperous in the drawer; Steam equipment will not run out of gas; Control the steaming time to prevent incomplete or excessive steaming. Don't open the lid immediately after steaming, let it stand for two minutes before opening it to prevent the pressure difference between inside and outside from collapsing.

5, noodles are not harmonious: if you don't wake up when mixing noodles, or don't add enough yeast, it may lead to flat buns when they are out of the pot.