In fact, I have encountered this problem before! Especially when the noodles you sent are good-looking, the buns will collapse when they are wrapped! This mood is really indescribable! But fortunately, after the chef's advice, I know what to do! So, today I will share with you three tips about steamed stuffed bun, which are easy to learn. Just follow them and make sure your buns are soft, waxy, fluffy and delicious!
Whether it is steamed buns or steamed buns, the quality of dough is the key! Many friends are not sure how much yeast powder to put in their hair. Under normal circumstances, most people do it in strict accordance with the instructions on the packaging of yeast powder when mixing noodles! For example, how much yeast powder is added to a catty of flour, right?
In fact, for beginners, if you can't master it, play more! But isn't it too difficult to do so?
First of all, in our daily life, we mainly use baking soda, flour fertilizer (flour fertilizer is old flour, which was left over from the last dough, and this method was used more often before) and active yeast powder, which are three kinds of leavening agents.
Many friends don't use flour fat, and there is generally no one at home; Baking soda can also be used to mix flour, but the gas it releases is not very rich, and the softness of the finished product after mixing flour with it is not very good; At present, active dry yeast (yeast powder) is widely used in families. This starter is a natural yeast extract, so it not only releases a lot of gas, but also has high nutritional value, especially rich in vitamins and minerals!
So, it's still the same problem. Will putting too much yeast powder affect the quality of dough? The answer is: no! Putting too much yeast powder will only speed up the fermentation and improve the success rate of fermentation! Therefore, for friends who don't know how to mix noodles, yeast powder should be more than less!
Tip: many friends will use it to wrap buns directly after the noodles are cooked, which is not right! The correct way is to knead and cut the dough repeatedly. Cut, that is, cut the dough into pieces and knead it together! The main purpose of this is to make the dough form more gluten. The function of gluten is to wrap the carbon dioxide gas in the dough. Repeated cutting and kneading can disperse the carbon dioxide gas into many tiny bubbles invisible to the naked eye, so that the steamed stuffed bun will be soft, fluffy and delicious.
Don't steam steamed bread directly! After the steamed buns are wrapped, many friends steam them directly, which is wrong! Whether steamed bread or steamed buns, the fermentation of noodles is generally divided into three times, once when noodles are made, twice when noodles are cut and kneaded before wrapping, and three times after wrapping steamed buns and before steaming!
The correct way is: first put the wrapped steamed bread in a steamer and wake it up for about 8 minutes, so that the dough of steamed bread will wake up again and become soft and fluffy after steaming! Note that it is best to cover the steamed bread with a clean steamed cloth after waking up to prevent the skin from drying out.
Many friends can't wait to open the lid of the steamed buns! Only to find that the bulging buns, like frosted eggplant, faded in an instant!
The correct way is: after the steamed buns are steamed, don't open the lid. Turn off the fire, stew in the pot for three to five minutes, and let the steamed buns set in the pot. Then open the lid, the steamed stuffed bun will not collapse or retract!
Note: steamed buns should be boiled in cold water, and the steaming time is about 35 minutes, depending on the size of steamed buns! 35 minutes means starting with cold water!