Collapse will occur in the process of steaming steamed bread, mainly because the dough is not fully vented when making steamed bread dough. After the dough is made, it must be repeatedly kneaded and vented to drain the carbon dioxide inside the dough, so that the yeast can be distributed more evenly, and the yeast can breathe in fresh air and ferment again, so that the dough can be fermented more fully. If it is not vented, it will easily collapse due to the hollowness inside the steamed bread.
Second, the practice of not collapsing steamed buns
Details of ingredients
Flour 500g
Water 500ml
Baking powder 5g
step
Soak the baking powder in warm water.
2. Slowly pour into the flour and stir.
Step 3: Mix into a floccule
4. Slowly soften into dough.
Put it in a warm place to ferment, and it will be twice as big in about half an hour, which is enough.
6. Knead and exhaust. After the dough is made, it must be repeatedly kneaded and exhausted, so that the carbon dioxide inside the dough can be completely discharged, so that the yeast can be distributed more evenly, and the yeast can breathe in fresh air and ferment again, so that the dough can be fermented more fully, and it will be softened into dough and then wake up for 20 minutes.
7. Knead again and wake up two or three times, so that the steamed buns are delicious.
8. After going back and forth several times, squeeze the noodles into small pieces and then make them into steamed buns.
9. Put it in a cold water pot and wake up for fifteen minutes before firing.
10. Cover, fire and steam for 20 minutes.
1 1. Turn off the fire and then simmer for three to five minutes before opening the pot, and the steamed bread will be taken out.
12. Let's eat.