There may be several reasons why the dough shrinks, wrinkles and becomes shriveled: the flour does not have enough gluten, the dough is not fermented properly or is excessive, the dough is not kneaded thoroughly, the heat is too high during steaming, and the lid is removed too early .

Improvement measures: Do not use low-gluten flour for steamed steamed buns, use medium-gluten or high-gluten flour, or special flour for steamed buns; the dough will ferment until it is about twice the original size. Pull the dough with your hands to check, and you will see that there is an obvious honeycomb shape. , or poke a small hole with your finger. If there is a shrinking feeling at the hole, it means the dough has risen.

If the dough is soft and loose after fermentation, it is over-fermented. Even if yeast is used to make dough, alkali must be added, or dry flour must be added to ferment again. Knead the dough (or steamed bun embryo) carefully and thoroughly, and no dry flour remains, so that the air in the dough can be discharged, forming a network structure and increasing the strength of the gluten.

Steam over high heat, then switch to medium heat after the steam is released. When the set curing time is reached, switch to low heat 5 minutes before the ceasefire; after the ceasefire, do not open the lid first, and then open it after 3-5 minutes. build.

Notes:

When mixing steamed buns with noodles, it is summer, and the dough water accounts for about 38% of the flour (ready-to-eat water rate) (mechanism), and should not exceed 40% (manual); Do not leave any dry flour when kneading the dough. Be sure to knead the dough and steamed buns until they are smooth. Cover the steamed buns with plastic wrap while kneading to prevent them from being blown by the wind or affected by high temperatures.

The phenomenon of wrinkled skin and shrinkage of steamed buns can be prevented and controlled. However, if there are problems, we must analyze them carefully to find out the flaws and crux, and strive to pay attention to and improve them in as many aspects as possible. For this kind of steamed buns, it will only affect the appearance and taste, but it can still be eaten, such as frying it or making it into wontons. Don't waste it.