Making evaporation video is a common and easy-to-encounter problem when making hair noodles and pasta, which often makes people very upset. Let's find out the reason thoroughly today, so that you won't fail in making steamed buns in the future.

The process of dough making is the process of inflating the dough, so that the gluten network of the dough is filled with gas. Make the dough volume develop to 2-3 times of the original. Under this condition, after cooking, we can get our dough food, such as steamed bread or steamed bread.

The method of making dough includes biological fermentation, that is, yeast, which allows active yeast to multiply in the dough and produce carbon dioxide gas, thus expanding the dough. Some also use the principle of chemical fermentation, such as baking soda or baking powder. When baking powder meets water, it produces a chemical reaction, which produces gas and makes the dough swell. So as to achieve the effect of hair.

Therefore, dough needs gas-producing substances and high-quality flour. For example, starch without gluten is just a material that cannot be made into dough.

Gluten: A unique substance in flour. The protein content in flour determines the gluten content of flour. The higher the protein content, the higher the gluten content. Simply put, all the gluten products we eat are pure plant protein, except for the flour from protein, which is starch. There is no gluten at all.

Usually, flour is divided into high-gluten flour and low-gluten flour. We can know from the above that the content of protein is arranged in this order.

Then through the understanding of the principle of dough making, the higher the gluten texture, the more suitable it is to make dough products, steamed bread and steamed buns. Indeed, the steamed bread you bought in the specialty store outside is made of high-gluten flour. But if you cook at home, you'd better use medium gluten powder. High gluten flour is characterized by high gluten content, but it is not easy to control in production. In addition to the skillful production method of the producer, there is also the cooperation between the dough mixer and the dough press. Therefore, it is most suitable to make steamed bread and steamed buns with medium gluten flour at home.

Knowing the above two points, it is obvious that the shrinkage of steamed bread has failed.

1, the heat is not correctly mastered, so open the lid immediately after steaming.

Steamed dough products do not need to be steamed in a hurry, but need to be steamed in a medium fire to make the gluten in the dough mature gradually and play an auxiliary role. Similarly, turn off the fire after steaming, and don't open it immediately. The air pressure inside the pot is different from that outside the pot. Opening the lid immediately will make the steamed bread cool quickly, and the external pressure will crush the steamed bread with uneven gluten. Tip: It will be much better to steam with a pot cover with vent holes.

2. The fermentation time is too long, and the gluten network can't play a normal role under the action of fermentation bacteria.

Gluten plays an important role in dough making, and the support of dough depends on the gluten network. If the fermentation time is too long, gluten will gradually enter the recession period and can no longer play a supporting role, then steamed bread or steamed buns will shrink and shrivel.

3. Without secondary proofing, the dough will not produce fine bubble structure.

Making dough products requires secondary fermentation, and the significance of secondary fermentation is to make the bubble arrangement more fine. If steamed bread is made into dough and steamed directly with different doses, then steamed bread of the same size will be large or small, or one side will be large and one side will be small. This is the reason for the uneven distribution of bubbles. Therefore, the dough should be stacked after the first fermentation to eliminate the bubbles that have been generated, and then the dough should be proofed for the second fermentation. In this way, dough with fine bubbles can be obtained.