1. The temperature is not well mastered. Don't burn too much after you put it in the pot. If the fire is too big, the surface of steamed bread will not be smooth. Don't add too much water, and pay special attention to the dripping problem of the lid. If the steamed bread is covered with water, it will become hard but not soft. There will also be a flat state, so be sure to pay attention when steaming steamed bread.

2. Boil the pot as soon as it is steamed. Don't open the lid of steamed bread immediately after turning off the fire, stew for 5 minutes before opening it. Otherwise, the sudden cold will easily make the steamed bread shrink sharply and produce ugly lumps on the surface.

3. Fermentation is not in place, yeast should be suitable, not too much or too little, fermentation time should be just right, not too short or too long, and flour should be fermented just right. When making steamed bread, the ratio of yeast to flour is 1: 100, that is, 2 grams of yeast powder should be put in 200 grams of flour.

The following are some steamed buns I made, all of which were fermented at one time. After the dough is kneaded directly, the steamed bread is shaped and then put into the oven for fermentation. The oven fermentation method is to put a baking tray with hot water in the middle and lower floor of the oven, put steamed bread on it, close the oven door for about 30 minutes, then take it out and steam it in boiling water for about 10 minutes. The steamed bread made in this way has a smooth surface and will not collapse. Very full, fluffy, soft, especially delicious.

Generally, steamed bread will collapse when cooked, for the following reasons:

1: excessive hair awakening. If the dough is proofed too much, it will turn into a paste, which will make the dough feel dull and sour. This kind of dough will swell when it is affected by hot air in the pot. As soon as the lid was opened and cooled, it collapsed. So be sure to pay attention to the time of getting up.

2. Then the second point to be emphasized is the steaming process. Be sure to pay attention to boiling water before putting it in the drawer, and don't put it in a pot with cold water. And be sure to cover the lid and don't run hot air. Otherwise, there will be a collapse.

3: It's the flour, but the impact will be less, and the flour at home will not be damaged? Situation.