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Steamed buns are hard and not fluffy what's wrong with them
Why are the steamed buns not fluffy and elastic every time I steam them? What's the best way to do this?

When we make buns at home, we often encounter this situation, the practice is right, why the steamed buns are always not fluffy, and no elasticity?

The steamed buns are not fluffy and elastic, and most of them are the result of insufficient fermentation, and the dough can't expand. Although some expansion during the steaming process, but when the fermentation is insufficient, the internal organization of the support is far from enough, so the buns are cooked and not soft, no elasticity. In this case, be sure to extend the time of dough fermentation, especially the time of the second rise. In addition, the dough should be made softer, the flour gluten should not be too high, or the amount of dry yeast should be increased moderately.

Fluffy and elastic pumpkin steamed buns

Here's what I'll say in detail, how to steam steamed buns at home can be fluffy and elastic.

One, the first is the choice of flour

In fact, high-gluten flour, medium-gluten flour and low-gluten flour can do steamed bread. But different flours, different production methods, make the steamed bread taste are different.

When we make steamed buns at home, of course, we have to make our favorite texture. If you like chewy, use high gluten flour; if you like fluffy and a little chewy, use medium gluten flour; if you like fluffy and tasty, use medium gluten flour and add some low gluten flour.

If you use the old flour to make steamed bread is the same reason, different flour taste is not the same. And the proportion of old flour added also affects the taste.

I usually like to use gluten flour to make steamed buns, this kind of flour to make steamed buns better operation, make steamed buns fluffy and chewy. If you like to eat fluffy and tasty, you can also add about 20% of low gluten flour into it.

Additionally, after selecting the flour, the water should be added appropriately, generally the ratio of flour to water is 2:1, but different flours have different water absorption rates, so sometimes the water should be appropriate to add a little more. Normal steamed bread dough kneaded up elastic, soft and hard moderate, water put less on the hard. If it is to do the old noodles Shandong steamed bread, the dough can be and a little harder.

Two, kneading is very important

After the dough is well developed, kneading is an essential part. The dough is full of small and large air holes, so it must be kneaded well. Knead the dough surface smooth, internal pores small and uniform. The dough should be kneaded until no dry powder is visible, and the more it is kneaded, the more elastic it becomes. Knead the dough by pushing it upward with the palm of your hand, and when it gets long, fold it over at one end and knead it again. Knead for a while and let the face to wake up for a few minutes, so that the repeated kneading two or three times, steamed steamed buns delicate and soft.

I sometimes can't knead, I use a rolling pin to press the surface, the pressure out of the surface is very smooth, but also save energy. But don't press too much oil. Pressing hard, steamed buns billet waking up slow, and steamed buns skin like a layer of small hard shell.

Additionally, when using dry yeast to make quick-fired knife-cut steamed buns, I use a fermentation method. That is, the dough does not need a base fermentation before the buns are shaped, then there are not so many holes inside the dough. However, the buns also need to be pressed a few times to smooth the dough before shaping.

Three, the buns of the second fermentation is related to the buns are soft and elastic

The buns of the second fermentation is particularly important, is the last fermentation in the process of steamed buns. This is the last fermentation in the process of evaporation. This evaporation seems to be simple, but it is the most difficult to control the link. The temperature of the second waking is best at about 36 degrees. When the waking temperature is too low, the waking is slow, the finished buns are not enough to stand up.

The humidity is also critical. If the humidity is too low, the skin of the buns will be dry and the buns will expand slowly. However, if the humidity is too high, the skin of the buns will easily produce blisters, and the appearance of the finished product will not be upright.

When steaming steamed buns at home, there is generally no specialized fermentation tool. If you want to control the second fermentation, what should you do? You can boil some warm water in the pot beforehand, the water should not boil, about forty degrees is enough, and then put the cage drawer on it to wake up.

So how to judge the second rise is good? Using time to judge is not accurate, due to temperature, humidity and dough soft and hard and other uncertain factors, time can only be used as a reference. Look at the time at the same time also look at the appearance of the buns. A moderately risen bun expands to about 1.5 times its size. The finished product is noticeably larger and lighter, and the skin is still a bit moist.

Tips:

1, not enough time to wake up steamed buns, the finished product volume is small, the skin is not smooth, serious not waking up well will be like a dead bread. Steamed buns also have no elasticity.

Second waking insufficient

2, waking excessive steamed buns, the finished product inside the honeycomb cavity, rough tissue, the epidermis will appear uneven or have collapsed.

Second waking excessive

As long as you pay attention to the above points, you can definitely steam a big soft and bouncy bun at home.