1, the dough is hard, and there is little water. For the typical formula ratio problem, you can put more water. The specific amount of water to be put depends on the water consumption of flour, which is not fixed. This should be judged according to experience.

2. Let the dough stand after kneading. This process is very important. Generally, after kneading, let the dough stand in the dough mixer for 1 to 3 minutes to fully stretch the gluten. The dough behind the dough is relatively tight. If it is not fully stretched and then molded, the gluten will easily break, leading to cracking of steamed buns during molding.

3. Less dry powder should be put in the dough pressing or packaging. If there is too much dry powder, it is easy to crack during molding. To ensure the humidity of dough during molding, you can cover it with a wet cloth.

Crack when waking up:

Reason:

The main reason for cracking during proofing is that the humidity is too low, or the steamed buns are exposed to the air and dried during proofing.

Solution:

The solution to this problem is to increase the proofing humidity. You don't need a proofing box or make a proofing tool yourself. If you cover it with a wet cloth or get a humidifier, in a word, you should control the proofing humidity at about 70%, and it is best to put steamed buns in a closed space for proofing.