Let the buns become cold after not hard, it is very simple, I have two small tricks, please watch the video oh.

Want to make the buns cold after not hard, we make buns to say, to the back of the buns to save, all need skills, only so comprehensive solution, in order to achieve the effect of cold not hard.

The solution is not hard, you can start from the pre-bun production, late preservation of these two aspects of the solution, because these two aspects, any one of the factors will make the bun hard.

Buns are not done, cold will certainly be hard, buns, although everyone will do, but to make a fluffy soft buns, many people do not have that power, steamed buns every step is very important, the following I share the production process and skills

1, take 500 grams of flour, add 5 grams of yeast, a tablespoon of sugar, 300 ml of lukewarm water, stirring together to flocculent. The first thing you need to do is to knead the dough with your hands and then seal it up.

Key: steamed buns normal flour to water ratio is 2:1, but do buns to soften some, on the one hand, do out softer, on the other hand, cooled is not easy to harden, so the ratio of 5:3, that is, the face will be slightly softer. There is also the added spoon of sugar can promote fermentation.

2, the above sealed dough, this time in the environment of about 30 degrees molasses, molasses efficiency depends on the molasses environment temperature, the lower the temperature molasses the slower, but high is not good, higher than 55 degrees will be scalded to death when the yeast, about 30 degrees, the yeast fermentation efficiency is the highest, basically an hour or so can be molasses very good.

The point is: this molasses is the focus of the focus, the package can not be fluffy soft, mainly depends on this step, whether the surface of the hair is good.

3, the dough molasses good, take out and put on the board, start kneading, to knead a while, kneading for about ten minutes under normal circumstances, or use a knife to cut the dough to see the cut surface, if there are no air holes on the instructions can be. After kneading, sort out the small dough, roll thin and flat buns.

Key: This is some of the kneading is also the core of the above dough molasses is a good premise, this step is to knead the surface is the focus of the surface if the kneading is not permeable to do out of the buns will not be naturally fluffy, it will be hard.

4, after the package, into the cage continue to molasses 15 minutes, so that the face of the bubble again, the gluten network to open, so that the package will be soft, molasses 15 minutes, the volume of the package becomes bigger and lighter, that is, molasses is good.

Key: This step of 15 minutes of molasses before steaming, again, is the core step, must be molasses.

5, molasses 15 minutes, you can open the fire steam, high heat steaming for 30 minutes, and then turn off the fire do not open the lid, continue to simmer in the pot for 5 minutes, and then open the lid, which can prevent the buns suddenly affected by cold air and collapse.

Key: this step is still the focus, many people do out of the collapse hard, in fact, this step is not good, suddenly open the lid caused by retraction.

steamed buns summary: the above is a detailed steamed buns process, it can be said that from beginning to end, each step is crucial, any step of the operation error did not get it right, will affect the quality of the final buns, so if you want to steam out fluffy cooled buns do not dry hard, each step of the above should be strictly in accordance with this standard production only.

Speaking of late preservation, whether it is steamed buns or buns, unprotected preservation, is the skin will be hard. Because there is water in the bun, put it in contact with the air at room temperature to save, the water in the bun will slowly evaporate, the water is gone, the bun is naturally dry, the bun skin is the first dry place.

The correct approach is to put the buns cool, put the plastic bag tied mouth, put the refrigerator freezer to save, so you can lock the moisture, the buns will not dry. When serving, take it out in advance, or put it in the steamer to heat up a bit, the taste and only steamed out the same.

Summary: We understand the two factors mentioned above, we know why the hard, and know how to solve the problem of hard, do the above two points, basically the buns put cold will not be dry hard.

Hello everyone, I'm Meals on Wheels, my Q&A is: Will the buns not be hard when they are cold? Yes, it won't be hard because the right way is used. Buns are one of the favorite staple food in the north, and in order to make them tender and fluffy and not hard when cold, you should pay attention to the first step of making them from the beginning.

There is a breakfast store next door to me, their main staple is the bun, because it is authentic Shandong people, there is a certain boldness, do the bun taste good, soft and fluffy, affordable, repeat customers, often queuing up the phenomenon.

It is also opposite a bun store, the name is called "snowy bun point", I have eaten three times in this store, his store's biggest advantage is that the buns are very delicate, are unified grams, so the steamed buns are the same size, the only biggest disadvantage is that the buns will be cold and hard, the taste is not good, so the business is relatively bleak.

Steaming buns to go through: flour, kneading, waking up, steaming package and so on a few links, links is the details, grasp the details can play a multiplier effect, buns cool will not be hard.

Basin into the 30 ° of warm water 420 grams, pour 9 grams of yeast, 15 grams of lard, 20 grams of sugar, kneaded evenly by hand to make a dough, with the hands of the dough pressed flat, sealed plastic wrap cover, summer wake up 90 minutes. (The role of lard: fluffy, face white, soft, delicious)

The dough on the hand to know hard or not, if the dough is hard, you can dip your hand in some water, gently press on the dough, so that the dough to fully absorb the water, and then kneaded, the face in the dough gently press, the water penetrated into the dough, the face can be kneaded. (The purpose of this, the dough is soft steamed buns will also become soft, if the surface is too hard, the buns are easy to cool down hard.)

This step is really very important, with the dough wrapped buns, placed on a cage drawer, covered with a cage cloth, so that the most scientific wake-up call, gauze wet, wringing out the water, covered in steamed buns. (Steamed buns will not be hard, steamed buns will not be air-dried, and will not become hard when cooled.)

When the water boils, put in the awakened buns, turn off the heat after 20 minutes, wait for another 3 minutes to open the lid, and put the removed buns into a basin to let them cool naturally. (Boiling water into the buns is the most scientific method, so that the steamed buns soft and fluffy).

Buns all cooled, in turn, the buns into a ziplock bag, buns loaded after the bag to seal, put the bag into the refrigerator, eat at any time at any time to take, so that out of the buns rendered, fluffy, not hard. (If the steamed buns are more, we can also freeze the buns, take out the buns hot, and the new steamed buns are not much different, the flavor is still very good, noisy soft, fluffy).

Although pasta is the northern people are more good at, but the bun is also one of the breakfast of many southerners, many cities in the south have their special dunking soup buns or Xiaolongbao. Baozi also often appear in our family table, although I have always felt that I pack the buns do not look good, but in order for the family to eat healthy, I also like to do their own, there are leeks and eggs stuffed with vermicelli and minced pork stuffed with brown sugar word sesame stuffed with bean paste. This morning, I ate the stuffed dried plums and minced pork, the child ate three at a time, that the flavor is not bad.

In fact, not only is the bun cold will become hard, steamed buns cold will also become hard. Some people say that the first fermentation is very critical to do buns buns, indeed, the surface are not hair, steamed out of the buns buns how will have a fluffy texture! But there are also people who say, I every time the face is well developed, steamed out of the buns steamed buns hot is also very fluffy, but why put cool, the buns are very hard?

First, the proportion of water in the dough is not correct, that is to say, and the pasta when the water is less, the water once less buns buns easy to crack the phenomenon, the most critical is just out of the pot when eating is quite fluffy, put a little bit of skin will be more and more hard.

Second, the second fermentation to the air, resulting in the skin moisture is air-dried

The second fermentation is the dough exhaust embryo good on the pot before the steam fermentation, we all know that the first fermentation is very important, in fact, the second fermentation is equally important. This step is directly related to the degree of fluffy buns, if the first fermentation is very in place, omitted the second fermentation, that will not get fluffy buns.

The amount of water used for buns and noodles should be slightly more than the amount of water used for buns and noodles, so that the bun skin will be fluffy. Generally the amount of water and flour of steamed bread flour is 1:2, that is to say, a pound of flour to put half a pound of water, then and buns and the amount of water in the noodle is about six two. In addition to the summer, other seasons are recommended to use warm water and noodles, water temperature of about thirty degrees, so that the fermentation of the dough is also more fluffy some.

When the second fermentation, you can cover the bun embryo with a wet cloth or plastic wrap, or directly set the embryo into the steamer, cover the lid, do not put the embryo directly in the air, so that the moisture on the surface of the bun skin will not be dried out, and will not be prone to the phenomenon of cold and hard.

If some friends feel that their buns flour hair is very good, but steamed buns steamed buns after cooling always hard, can try to add lard this trick, no lard can also use salad oil, preferably heated and cooled salad oil, to avoid the smell of raw oil.

Just out of the pot of buns is very fluffy, a cool hard, this is what causes, in general, is a technical problem, in particular, one is the dough ratio of the amount of water caused by the small, two is not kneaded in place caused by the third is not in place two hair caused by the fourth is not stored properly caused.

1, said the dough of the proportion of water less problem. In general, the amount of water in the dough is half of the flour, the dough for buns is relatively half of the strong, and four seasonal changes, from summer to winter gradually increase the amount of water, sometimes up to 60% of the flour, some of the surface of the pan-fried buns and sometimes even up to seventy percent. This means that the amount of water on the bun fluffy play a considerable role.

2, said the kneading is not in place. If not in place is actually water and face each separate of course, hard, this is not visible to the naked eye, but does exist, should be kneaded to the flour and water fully integrated in order to ensure that the steamed buns are not hard, the appearance is smooth internal delicate, the specific method of kneading a wake up a while so that the repeated three or four times in order to achieve the appearance of a smooth internal degree of delicate.

3, said two hair not in place. Bun face with yeast to do the lead must have two hair, otherwise steamed out of the hard let alone cool, two hair standard is a soft bun slightly larger hand touch a little sticky, this time you can open the water to steam, to ensure that the conditions of the second hair is the ambient temperature of about 35 degrees humidity of about 70 so that there is a 15-minute wake up and good.

4, said how to save. Any buns without protection of the preservation of the skin will be hard, should be how to not harden it, the practice is to put the buns cooled into a food-grade plastic bag tied mouth put in the freezer to save, eat is added to the steamer in the hot four or five minutes can be, the texture, such as just steamed out of the same.

The video below is my answer to this question, and I hope to be able to take it.

As a northerner, I especially like to eat pasta, especially stuffed pasta, and I can say that I can't get enough of it.

My family every now and then will be wrapped up in a meal Hairdressing big buns, this can be used as a staple food and as a dish, and the whole family and especially like to eat.

Now we all buns basically with yeast flour, yeast flour has a disadvantage, is steamed buns or steamed buns, easy to appear after the phenomenon of dry hard skin, so what is a good way to solve this problem?

First, the buns cold hard reason

The first point: the time to add a little sugar. Want to whole out of the bun and fluffy and full, the most critical that is the hair surface, if the surface is not hair, then steamed out of the bun will not be soft. Many friends are only put the yeast to send the noodles, in fact, in more than one thing sugar, sent out the noodles will be better. When mixing the flour and sugar, then add the yeast water and noodles. White sugar can be very good to help the yeast fermentation, but also can make the flavor of the buns more delicious.

The second point: the skin should not be too thin. Many people have this misunderstanding that thin skin with more filling is delicious, in fact, it is not. Baozi can not be like dumplings, the thinner the skin the better, because the buns are used to flour, steamed in the process of bun skin will expand, if the skin is too thin can not be very good to hold up, will collapse. So when making the bun skin should be a little thicker, so that the bun can be a big full.

The third point: wake up. Wake up the time and number of times is also very important, many people are in the surface wake up good package good buns directly into the pot after the steam, in fact, this is not right. Packed buns should be put aside and do not move, let it wake up again for five minutes, wake up the buns will again become larger and expand, bun skin filled with gas, so that the buns steamed out to become more kneaded soft.

Fourth point: do not rush to open the lid after steaming. In the bun steamed after a lot of people are anxious to see how the bun steamed, this is not work, because the bun in the continuous heat, fierce encounter with cold air, will immediately contraction, this is the bun collapsed skin of the main reason. So after the bun steamed must be calm, wait about five minutes, let the bun slowly cool down before opening the lid.

Friends learned it, with these four tricks to do out of the buns to ensure that each fluffy full.

Hello, it's nice to meet you when you see this question!

There are a few reasons why buns become hard:

1. Before answering your question, I have to figure out a question is, steamed out of the hard, or steamed out of the hard after a few hours.

2. If it is steamed out of hard, and you and the pasta have a relationship with the time, and the pasta when played, killed the gluten loss of the bun organization of the expansion of the buns, the buns will also become hard.

3. Over the machine pressure when the pressure is too long will also pressure dead gluten, resulting in hard buns.

4. When adding pasta seeds to the mix, the buns will become fluffy and flavorful, which can solve the problem of bun fluffiness and hardness.

5. In the process of waking up the buns, do not wake up a good grasp of the time will also become hard. This depends on personal experience, many times to try oh!

6. If steamed out two hours after the hardening is normal, within an hour or two buns generally do not become hard.

7. To buns not hard, or pay attention to these details I said above notes.

8. I hope these answers can help you solve the problem.

Practical and simple method