The common problems and solutions to the production of steamed bread
1. the surface is easy to collapse
①There is a break in the molding, molding attention to the discharge of air bubbles, so that the dough inside and outside of the formation of a uniform whole
②The dough awakening speed is too fast, you can reduce the fermentation temperature of the dough
③The steam is not strong, you can fire the steam
④Less than the strength of yeast, you can use Angie's yeast to develop the dough. Use Angie's yeast to make flour
⑤ Poor quality flour, gluten is not enough, you can use gluten flour
2. Buns are too swollen and fluffy
1) too long a time to wake up, you can shorten the time of waking up
2) the flour gluten is not enough, you can use gluten flour
3) the yeast is too much, you can reduce the amount of yeast
3) the yeast is too much, you can reduce the amount of yeast
4) the surface of the buns is not good, but it's not good. p>3. steamed bread surface is not white
1) poor quality flour, you can use good quality gluten flour and Angie's yeast partner
② molding is not good, molding to keep the surface of the dough is smooth, you can properly press the surface, sprinkled with some dry powder
4) crust is not glossy, wrinkled or cracked
1) wake up too fast, you can reduce the fermentation temperature
② Steam Insufficient, can be used to steam the rapid fire
3 steamed bread molding rough, to maintain the smoothness of the billet, can be used to press the machine calendering 3-4 times
4 gluten content is low, can be changed to gluten flour and Angie's yeast partner
5. Finished products are easy to age, harden, slagging
1) the quality of the flour is poor, can be changed to gluten flour, with Angie's yeast partner
② bread Insufficient water in the molding, can be appropriate amount of water
③ mixing is not enough, can be fully mixed, so that the gluten to form a network
④ fermentation is not enough, you can use the strong fermentation of the Angie's yeast
6. rough internal organization
① poor quality of flour, you can switch to gluten-free flour, Angie's yeast companion
② fermentation of the dough time is too long, the temperature is high, you can shorten the fermentation time, reduce the fermentation temperature
③ mixing too much hand powder, can be less hand powder
7. slow fermentation
① yeast amount of less or the decline in vitality, you can increase the amount of yeast, pay attention to the yeast preservation of low temperature.
② and the dough temperature is low, the rising temperature is not enough and the noodle can be warm water
3 sugar, oil, salt ratio heavy, you can reduce the amount of sugar, oil, salt
8. skin blistering
① too much humidity, you can reduce the humidity of the rise
② molding air bubbles, molding operation as far as possible to drive out the air bubbles
3 steaming water dripping on the surface of the steamed buns steamed over high heat, to avoid water dripping directly on the surface
9. steamed buns small volume
① gluten is not enough, can be changed to gluten flour
② yeast is not enough, can increase the amount of
③ fermentation time is not enough, you can extend the fermentation time
10. wrinkles, shrinkage of the skin
① flour gluten is too strong
② fermentation time is too strong
1) the flour is too strong
1) the flour is too strong
② over-fermentation
③ dough is not relax