The reasons why steamed buns collapse when they come out of the pot are:

1. The heat is not controlled well enough. After putting it in the pot, the fire should not be too high. Too high a fire will cause the surface of the steamed buns to be not smooth, so do not If you add too much water, pay special attention to the dripping problem from the pot lid. If the steamed buns are covered with water after opening the lid, the steamed buns will become hard and not soft. It will also become deflated, so you must be careful when steaming the steamed buns.

2. Once steamed, turn on the pot. Do not open the lid of the pot immediately after turning off the heat after steaming the steamed buns. Allow to simmer for 5 minutes before opening. Otherwise, a sudden cold will easily cause the steamed buns to shrink sharply and produce unsightly hard spots on the surface.

3. The fermentation is not in place, the amount of yeast should be appropriate, not too much or too little, the fermentation time should be just right, the time should not be too short or too long, and the dough should be fermented just right. When making steamed buns, the ratio of yeast to flour is 1:100, that is, 2g of yeast powder should be added to 200g of flour.

The following are some steamed buns I made. I all use the one-time fermentation method. Knead the dough directly and shape the buns into shape, then put it in the oven to ferment. The oven fermentation method is to fill a baking pan with hot water and place it in the middle and lower layers of the oven. Place the buns on top and then close the oven door for about 30 minutes to ferment. , take it out and steam it in boiling water for about ten minutes. The steamed buns produced in this way have a smooth surface that will not collapse, are plump, fluffy, soft and especially delicious.

Generally, steamed buns will collapse when they come out of the pan. There are several reasons:

1: The dough has risen too much. If the dough rises too much, it will become mushy, taste weak when you pick it up, and have a strong sour taste. This dough will puff up when heated in the pan. Once the pot lid is opened and exposed to cold, it will collapse. So be sure to pay attention to the waking time.

2: The second point to emphasize is the steaming process. You must pay attention to the water boiling before putting it in the drawer, and do not put cold water into the pot. And what you need to pay attention to is that you must cover the pot lid to prevent the heat from escaping. Otherwise, collapse may occur.

3: The problem is with flour, but the impact will be smaller. Generally, the flour at home will not go bad.