1. The noodles did not rise well, 2. The time to wake up was short, 3. Hot water was put into the pot to steam the steamed buns and the heat was high, 4. The steamed buns were removed from the pot immediately. If you are making dough with yeast, after the steamed buns are ready, let them rise for half an hour, then steam them in a pot with cold water. After boiling the pot, light the fire slightly. When the steamed buns are cooked, do not take off the pot immediately. Cover the pot for another 5 minutes to steam them out. The steamed buns will not have dead noodles

Let me share with you how to steam the steamed buns

Why do the steamed buns have dead noodles when steaming them?

Let me tell you a story here.

I come from a rural area, so when I was very young, we always ate steamed buns at home. We always knead the dough first, then wait for the dough to rise, then start kneading the dough, and finally put it into the pot. Steamed inside.

But no matter whether all the steps are correct, after the steamed buns are steamed, when you open the lid of the pot, there will always be a few steamed buns with dead noodles.

At this time, the adults would put their hands together and say that these dead-faced buns were touched by ghosts and gods, so they ended up like this.

Generally, parents will not let their children eat this kind of steamed buns, and will only eat it themselves. As for the reason, I am not sure, but it is conceivable that if it is really touched by ghosts and gods, Then parents would definitely not let their children eat it, and they might not want to eat it themselves, but in that era, noodles still had a certain value.

However, as I grow older, I now understand why the steamed buns become dead every time I steam them.

1. The dough did not rise well and the baking powder was not evenly distributed.

2. The proofing time is too short, the dough is not fully risen, and part of the dough is not risen.

3. Steam the steamed buns in a pot with hot water and set the fire to high.

4. Remove the steamed buns from the pot as soon as they are steamed.

If you are making dough with yeast, after the steamed buns are ready, let them rise for half an hour, then steam them in a pot with cold water. After boiling the pot, light the fire slightly. When the steamed buns are steamed, do not take off the pot immediately. Put it in the pot again. Cover for 5 minutes, so that the steamed buns will not have dead dough.

Maybe everyone is curious why most of the steamed buns are soft, white and greasy, with good texture and taste, but there are a few "ugly ducklings" - some steamed buns are blue in color. , what about the result that the texture becomes hard or even inedible?

Today I will take you to find out the reasons. One reason is that the dough has risen beyond the appropriate limit. To put it simply, it is "old". This kind of dough will appear very soft or collapsed. In severe cases, it will become sticky and condense into particles after being steamed. The shape will naturally become dry and hard

Another reason is that part of the dough may have deteriorated, and may have a strong sour taste. This kind of dough cannot be used to make steamed buns. If it is used for steaming, Gluten cannot play a very good role in inspiring the steamed buns to shrink easily

Another reason is that the dough has been kneaded for too long or

the kneading time has been short, or the dough has been mixed too much. For a long time, the dough loses elasticity, and the viscosity is too high, and the gluten is destroyed, resulting in the steamed buns not being able to store air well, causing the steamed buns to shrink and deform.

Also, the lid of the pot is not lifted in time enough. Steamed buns are affected by steam during the steaming process. Some people have experimentally verified that the steamed buns placed in the middle of the steamer are prone to shrinkage and deformation. This is because the steamed buns in the middle are very hot during steaming and need to be removed after three to five minutes. Otherwise, when the steam is cold, it turns into water droplets and hits the steamed buns, which will cause the skin to become very sticky, making the skin too dense, and it is very easy for the steamed buns to shrink and become wrinkled.

The last problem is the flour. Some flours are too fine, which can easily absorb too much water, causing the dough to become sticky and dense, and the steamed buns will naturally shrink. Mainly for so many reasons. If you have any suggestions, leave a message below and let’s share!

There are many reasons for the appearance of dead-faced steamed buns or steamed buns. This requires detailed analysis of specific circumstances.

1. The fermentation time is too long, and the whole pot of steamed noodles will be dead. Especially the steamed bun shop, the first pot is very good, and the next pot is not as good as the first pot. This is a significant feature of fermentation taking too long. The solution is to put the dough into the pot and steam it over high heat as soon as the dough is fermented.

2. The pot lid is too flat or leaks and drips, causing it to burn to death. This is usually seen when there is one or a few dead noodles in a pot, and the rest is fine. The solution is to choose a lid with a slightly larger arch. If the pot lid is not tight and there are large gaps, use a rag to seal them slightly.

3. The timing of cross-gas is wrong. Gas leakage must be carried out during the active period of yeast, otherwise it will easily lead to dead skin, pits in the dough, and yellowing of the folds of the buns

4. The noodles are not completely fermented and can only be steamed after the noodles are fully fermented. . Fermentation is a very critical step in making good steamed buns. If you don’t do this step well, whatever you do next will be in vain!

5. Of course, the choice of flour is also very important. If repeated adjustments are not effective, you might as well try changing the flour.

That’s all I can think of for now, everyone is welcome to add.

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The main reason is that the noodles are not risen well, so I learned to make steamed buns at the beginning. When I was a child, this situation often happened. After my mother’s advice, I finally got the true teaching. Now I will teach you one or two:

1. When adding yeast and kneading dough, you must use 30-40 degree warm water. This is very important. It's important. I've tried it myself, and it's definitely not good when mixing noodles with cold water.

2. After kneading the steamed buns, put them in the pot and let them rise for 30 minutes. Then bring to a high heat and steam until cooked, so that the steamed buns will be soft and delicious. The picture is of steamed buns of various small animals that I steamed with my mother and niece in my hometown. Haha, it was quite successful

From the perspective of a novice steamed bun steamer, I will tell you why there are dead noodle buns. Guaranteed never to miss.

Possible reasons:

1. Hot water for kneading the dough: If the water for kneading the dough is too hot, it will directly kill the yeast and the yeast will not be able to play its role. Therefore, warm water dissolves the yeast. The dough should not be too soft and should not stick to your hands.

2. Insufficient fermentation time: At room temperature, cover the kneaded dough with plastic wrap or a pot lid. I personally like the latter. Let the dough fully rise for 30-40 minutes. If the indoor temperature is different, It can rise for more than 1 hour.

3. Insufficient kneading: Knead the risen dough for a while to expel the air bubbles inside. After cutting into uniformly sized pieces, each dough should be fully kneaded. Kneading, kneading each dose 50-70 times on average.

4. Insufficient re-awakening: Knead the kneaded dough and place it in the steamer for a second re-awakening of 15 minutes.

5. Steamed buns in a hot pot: Steamed buns must be steamed in a cold water pot, avoid this! Don’t! Finally, boil the pot and steam over low heat for 10 minutes.

6. Insufficient cooling time: After turning off the heat, be sure to cool it for 5 minutes. This process does not require opening the pot, otherwise the steamed buns will easily collapse, so avoid! Don't!

Below is a picture of my failed operation to steaming beautiful steamed buns for your reference.

Many friends will have problems such as dead dough, hard skin, and yellowing when steaming steamed buns or steamed buns. However, the steamed buns sold externally do not have such problems, so some people question the steamed buns sold outside. Did they add something? Actually, no, but they have done it a lot and have completely mastered the fermentation method. The noodles we steam at home are all dead, and the root cause is mostly insufficient fermentation. So there are several main reasons, and I will analyze them here.

1. The water temperature is too high. In order to speed up the yeast fermentation, many friends will use warm water to melt the yeast to knead the dough, which can easily lead to improper water temperature control. The best temperature should be 30 degrees, and should not exceed 30 degrees. The test method is to put your hand in the water. If you feel a little warm and not hot, it is the suitable temperature. If it exceeds 30 degrees, the yeast may be It will be scalded to death, resulting in the flour not fermenting and dead dough appearing.

2. The amount of yeast is not enough. Some people make a lot of dough but only put a little yeast. If there is no fermentation, it may be that the amount of yeast is not enough. Especially in the cold winter, the amount of yeast should be increased.

3. Insufficient kneading is also a common problem. Insufficient kneading will lead to dead dough and uneven surfaces. In restaurants, there will be special dough presses to fully press the dough, but at home, the dough will not be kneaded properly. Some friends think that it is enough to knead it into a whole piece. In fact, it should be kneaded as smooth as you can. To a certain extent, increase the intensity at the beginning and reduce the intensity later. Especially after fermentation, the dough must be kneaded in place to expel all the gas.

4. The fermentation is not in place. In winter, the weather is cold, and families do not have fermentation boxes like restaurants, so the fermentation speed of the dough slows down. Many friends rush to steam the dough before it has fermented. Here I will teach you a way to identify whether the dough is fermented. First, let’s talk about what it looks like after fermentation. The dough will become soft and sticky, and the volume will become twice as big as before, with honeycomb-like pores inside. After fermentation, we can poke a hole in the middle to see if it will rebound. If it does not shrink, it means the fermentation is complete. After fermentation, the dough must be kneaded again.

5. The steaming time is wrong. Some friends do not control the political time, resulting in dead noodles. The time must be strictly followed.

6. The steaming container is not tightly sealed. In restaurants, steamers are used for steaming, and the sealing is very tight. However, due to the aging and deformation of the steamer in the home, the sealing may not be tight and cold air may enter. There will be no fermentation. This has happened to me before, and after changing to a steamer, there was no problem.

7. The firepower is unstable. When steaming things, the firepower must be even and cannot be high or low. If it is steaming in multiple layers, you must consider whether the steam can fully reach the top layer. Insufficient steam will easily cause the dough to die.

8. The problem of opening the lid. Never open the lid when steaming. This will also cause the cold air to expand and contract with heat and not ferment. Regarding some friends who say that after steaming, they need to turn off the heat and let it simmer for a few minutes before turning it on again, I think it depends on the individual. Anyway, I don’t have any problems whether I steam it or not.

Common problems with steamed buns are those listed above. If there are other reasons, please feel free to discuss them with us.

The temperature, humidity, and time during fermentation were not well controlled.

The first one: Traditional noodle jar lid fermentation method

Ingredients

Method

The water temperature should be warm to the touch. , not too hot or too cold. If the room temperature is too cold, you can put the noodle vat in hot water or next to an electric heater to keep it warm.

And this method is relatively traditional, because in ancient times there were no advanced cooking tools such as plastic wrap.

Second: Plastic wrap bread fermentation method

Ingredients

Method

In this method, you should pay attention to the bag being large enough, preferably Roast within two days.

Because this method takes a long time to ferment and is relatively soft, it is suitable for baking into toast bread. It is not suitable for steaming, and it may be a bit sour when steamed.

Third method: Sugar-added fermentation method (brown sugar steamed buns)

Ingredients

Method

This did happen when making pasta in the past The situation is that if there are seven hundred and twenty steamed buns in a pot, there will always be ten or eight dead-faced steamed buns. After careful study, there are probably the following situations. 1. This phenomenon occurs every winter when the temperature drops. The main reason is that the temperature of the fermentation box is low and the fermentation time is too long, causing qualitative changes inside the steamed bun embryos. The way to change this is to pay attention to the temperature. Second, do not steam the steamed buns to steam your breath. When steaming steamed buns, boil water into the pot. Whether using coal or electricity, the temperature must be kept high and the temperature should not drop. Third, choose the quality of flour. Good flour has high price, high cost and low profit. The cost of flour of average quality has come down, but gluten cannot be used unless it is used, and a balance between the two must be taken into consideration. Fourth, it may be that when the steamed buns are steamed, the hot steam in the middle changes the structure of the pasta. Sometimes this is not necessary. Fifth, the old manure used to make steamed buns has been used for too long and its fertility has aged. Use up all the old manure and make new dough.

1. Don’t over-rise the dough, otherwise it won’t have enough stamina.

2. When steaming, the heat is too high. When the steam falls on the buns, it will burn the noodles to death. If the steam makes the top of the pot pop, you can see a lot of it through the glass of the pot lid. The water vapor condenses into water droplets, so the firepower must be adjusted in time.

3. When the time is up, you can see through the glass that the steamed buns are very round. It is almost done. Don’t rush to open the lid, otherwise it will shrink into dead dough balls when it gets cold. 2.3 Both phenomena will also appear when heating bought cold steamed buns or quick-frozen steamed buns. Be sure to turn off the heat and simmer for three to five minutes before removing the pan.

I hope the above can help you and wish you success.