The steamed buns are not soft and elastic after steaming, and most of this is due to insufficient fermentation and the dough can't expand. Steaming process of steamed buns although some expansion, but when fermentation is insufficient, the internal organization of the support is far from enough, so the steamed buns are cooked and not soft, no elasticity. In this case, be sure to extend the time of dough fermentation, especially the time of the second rise. In addition, the dough should be made softer, and the flour gluten should not be too high, or the amount of dry yeast should be increased moderately.

Here's what I'll say in detail, how to steam buns at home can be fluffy and elastic.

One, first of all, is the choice of flour

In fact, high-gluten flour, medium-gluten flour and low-gluten flour can do steamed bread. But different flour, different production methods, make the steamed bread taste are different.

When we make steamed buns at home, of course, we have to make our favorite texture. If you like chewy, use high gluten flour; if you like fluffy and a little chewy, use medium gluten flour; if you like fluffy and tasty, use medium gluten flour and add some low gluten flour.

If you use old flour to make steamed bread, it is the same reason, different flour taste is not the same. And the proportion of old flour added also affects the texture.

I usually like to use gluten flour to make steamed buns, this kind of flour to make steamed buns better operation, make steamed buns fluffy and chewy. If you like to eat fluffy and tasty, you can also add about 20% of low gluten flour into it.

Additionally, after selecting the flour, the water should be added appropriately, generally the ratio of flour to water is 2:1, but different flours have different water absorption rates, so sometimes the water should be appropriate to add a little more. Normal steamed bread dough kneaded up elastic, soft and hard moderate, water put less on the hard. If it is to do the old noodles Shandong steamed buns, the dough can be and a little harder.

Two, kneading is very important

After the dough is well developed, kneading is an essential part. The dough is full of small and large air holes, so it must be kneaded well. Knead the dough surface smooth, internal pores small and uniform. The dough should be kneaded until no dry powder is visible, and the more it is kneaded, the more elastic it becomes. Knead the dough by pushing up with the palm of your hand, and when it gets long, fold it over at one end and knead it again. Knead for a while and let the face to wake up for a few minutes, so repeated knead two or three times, steamed steamed buns delicate and soft.

I sometimes can't knead, so I use a rolling pin to press the surface, and the surface of the pressure is very smooth, but also save energy. But don't press too much oil. Pressing hard, steamed buns billet waking up slow, and steamed buns skin like a layer of small hard shell.

Additionally, when using dry yeast to make quick-fired knife-cut steamed buns, I use a fermentation method. That is, the dough does not need a base fermentation before the buns are shaped, then there are not so many holes inside the dough. However, the buns also need to be pressed a few times to smooth out the dough before shaping.

Three, the buns of the second fermentation is related to the buns whether fluffy and elastic

The buns of the second fermentation is particularly important, is steamed buns in the process of the last fermentation. This is the last fermentation in the process of evaporation. This evaporation seems to be simple, but it is the most difficult to control the link. The temperature of the second waking is best at about 36 degrees. When the waking temperature is too low, the waking is slow, the finished buns are not enough to stand up.

The humidity is also critical. If the humidity is too low, the skin of the buns will be dry and the buns will expand slowly. However, if the humidity is too high, the skin of the buns will easily produce blisters, and the appearance of the finished product will not be upright.

When steaming steamed buns at home, there is generally no specialized fermentation tool. If you want to control the second fermentation, what should you do? You can boil some warm water in the pot beforehand, the water should not boil, about forty degrees is enough, and then put the cage drawer on it to wake up.

So how to judge the second rise is good? Using time to judge is not accurate, due to temperature, humidity and dough soft and hard and other uncertain factors, time can only be used as a reference. Look at the time at the same time also look at the appearance of the buns. A moderately risen bun expands to about 1.5 times its size. The finished product is noticeably larger and lighter, and the skin is still a bit moist.

Tips:

The buns with insufficient rising time will be small in size, not smooth in skin, and will look like dead buns if they are not well risen. Steamed buns also have no elasticity.

The over-awakening of the buns, the finished product inside the honeycomb cavity, the organization is rough, the epidermis will appear uneven or collapsed.

As long as you pay attention to the above points, you can surely steam big soft and bouncy steamed buns at home.

How to steam steamed buns

Eat steamed buns if you want to steam, this time is the need for us to pay attention to the method, first of all to start from the dough, you need to put the right amount of baking powder in the flour, and then start to work on the dough, after the water and even began to knead, until it does not stain your hands on the time can be, and then put the dough in the basin to cover it, so that the buns can be fermented. Then choose to take out the fermented dough and add alkali and sugar. After kneading through and kneading well, you can roll into a long strip, pull a good dose, arranged in a cage drawer, dose mouth facing up, sprinkled with green and red silk, steamed on a high fire for twenty minutes can be taken out. The northern buns are generally long noodles pulled into a dose, and then knead the dose into the bottom of the flat top of the round buns. Then put the steam drawer on the steam can be. Choose the time to steam, according to the size of the trowel, generally speaking, steamed buns only need us to steam for 1 hour, you can lift the drawer deflated.

steaming buns skills

steaming buns is everyone loves to eat, want to eat delicious steamed buns, need to master the skills of steaming buns to do, in the steaming buns, if you find that the face seems to be hair non-fat, this time we can dig a small pit in the middle of the dough, and then choose to pour into the two small cups of white wine, stop for 10 minutes after the face on the hair open.

If you don't have yeast when it comes to the dough, you can replace it with honey, and you need to add 15-20 grams of honey to every 500 grams of flour. When the dough is kneaded softly, cover with a damp cloth and wait for 4-6 hours before it is ready to be launched. And the steamed buns from the honey-raised flour will taste fluffy and light.

In the winter because of the indoor temperature is relatively low, so the time needed in the fermentation is also longer, this time if the fermentation, put some sugar in the noodles, so you can be very good to shorten the time of the fermentation.

For the fermented dough, we are required to put in the right amount of alkali, so as to remove the sour flavor of the steamed bread. Then check whether the amount of alkali is appropriate, so that you can cut a piece of dough with a knife, and at the same time on the top if there is a sesame seed size uniform holes exist, then it means that the amount of alkali is more appropriate.

Steaming out of the steamed buns if because of the alkali put more, the case of yellow, and alkali smell unpleasant, this time you can steam over the steamed buns in the water, choose to add vinegar 100-160 grams, and then the steamed buns have been steamed again into the pot, steamed for 10-15 minutes, this time the buns can be white, and there is no alkali flavor.

People in the steamed buns, we have to put a little bit of salt water in the flour, so that you can promote the fermentation of the buns, but also can be steamed buns and white and fragrant.

Steaming buns with cold water or hot water

Many people in the steamed buns, many people will directly steam with hot water to eat, but for the cold buns, if suddenly encountered heat, this time the surface is prone to sticking, easy to let the buns pinch. And because the surface of the steamed buns is also easy to be steamed soft, but it is likely that the steamed buns are raw inside.