Why are the rolls not steamed? The amount of 1. yeast powder is not enough, resulting in no swelling. Usually when kneading dough, the ratio of flour to yeast powder is 100: 1. If the amount of yeast powder is not enough, it means that the flora is not fertile enough to produce enough gas to support dough expansion.
2. The fermentation environment of yeast can't meet the requirements, which leads to the suitable fermentation temperature of non-expanding yeast is about 20-30 degrees and the humidity is about 60 degrees. As we all know, in winter, the dough is fermented slowly, but in summer, it will get better soon, mainly because of the temperature difference. Therefore, we should give yeast a suitable temperature, too high or too low temperature will reduce the activity of yeast.
3, the dough fermentation time is not suitable, resulting in no swelling. No matter all the year round or day and night, the dough will ferment for a certain time, and the gas in the dough can't support the dough to expand. So how to judge that the fermentation time is just right? Usually the first shot can poke a hole in the dough. The hole retracts, indicating that time is not enough; Poke it, the dough surface will collapse, indicating that time has passed; It's just right not to retract or collapse. The second time, the embryo of the flower roll is obviously bigger than the original one, and the hand is very light, so it is ok.
What if the steamed roll doesn't rise? ① Too little edible alkali is put. Solution: In the process of kneading dough, only when the alkali is put evenly will the roll swell. Too much alkali will turn yellow, but it will not swell. Only when the edible alkali is put too little will it not swell.
The water temperature is too low to make the dough rise. Solution: The kneaded dough is sealed in time. If you don't cover the thick quilt in autumn and winter, the dough won't wake up and the roll won't swell.
③ The awakening time is too short. Solution: Knead the finished flower roll into a ball and seal it for 10 minute, so that the steamed flower roll will swell, otherwise the proofing time will be too short to swell.
The time of 4 pots is not right. Solution: Only when the pot is cooked can the flower roll be unfolded.
⑤ The dough is too soft and the flower roll shrinks. Solution: The dough is too soft, and the rolled flower roll is also soft, so the steamed flower roll will definitely not expand.
Key points of making flower rolls 1. Mixing dough is a necessary step to make steamed bread, steamed stuffed bun and flour cake. When it comes to bulkiness, you have to say bulkiness. At present, there are about three kinds of leavening agents: one is baking powder, the other is old flour (flour fat) and the third is baking soda. The principle of fermentation is that at a certain temperature and humidity, more gas is produced after a certain period of time, so that the dough expands. At present, flour fertilizer and baking soda are less fermented, and they are generally fermented with baking powder, so I will focus on baking powder fermentation today.
Fermented flour should follow the principle of more flour and less fermentation. The ratio of flour to yeast powder is very important for dough making. Generally, I will use 1 kg flour and 4g-5g yeast powder, and the other is water. When making dough, you should decide how much water to put according to the water quality of the flour used. I usually use 200g-250g water to make dough. The most critical step in dough making is water temperature. It is best to use warm water for dough mixing, and the temperature is about 25 degrees. Never use hot water. Hot water will burn the yeast to death, so the dough will not be cooked. In addition, too hot water will boil the starch in the flour, so the flour will not be cooked.
Second, the stuffing of the flower roll We have two methods here, and the fillings of the two methods are different.
1, salty flower roll: the most common flower roll, with leek, spiced powder, salt and sesame oil in the filling. Roll the dough into a cake with a thickness of 1.5cm, sprinkle salt and allspice powder evenly, then sprinkle sesame oil on the cake and brush evenly. Finally, sprinkle chopped green onion, roll it up layer by layer, cut it into steamed bread, twist it into a flower-shaped flower roll embryo, and steam it in a steamer.
2, flower rolls: flower rolls are called flower rolls here, and the salty rolls introduced above are actually called salty rolls here. The stuffing of the flower roll is miscellaneous grain cake. Roll the kneaded white dough into a big cake with a thickness of 2 cm, and roll the mixed coarse cereal dough into a big cake with the same size, then overlap the two cakes, roll them evenly and densely, roll them into flower rolls, cut them into small pieces, and steam them in a steamer.
Third, the biggest problem with steamed flower rolls is whether it is steamed in cold water or boiled water. Many people are also confused about this problem. Steaming the flower roll in cold water can ensure the full fermentation of the flower roll, and the cold water can give the flower roll blank a second fermentation time in the process of gradually heating up.
Steaming the flower roll with hot water is hard, because hot steam, because of its high temperature, will destroy the starch in the dough embryo of the flower roll, and there is no room for expansion, so it will be hard.
It is recommended that family steamed flower rolls be placed in drawers and steamed with cold water.
Making skills of Hua Juan 1 When fermenting flour, yeast must be used in the correct proportion, and the temperature of water used for fermenting flour must be around 30 to 35 degrees. Only when the temperature is appropriate can yeast multiply and grow rapidly. Too hot or too cold water temperature will affect the fermentation effect of dough.
2. After the dough is fermented, be sure to knead it until it is exhausted and make a second proofing. Only when the dough is kneaded evenly and the proofing time is sufficient, the swelling effect and edible taste of fermented dough will be better.
3. When rolling noodles, we'd better roll the noodles thinner and more evenly, so that the rolls can have a layered feeling and a softer taste.
We'd better put cold water into the pot when steaming the flower rolls, so that the flower rolls can wake up again in the pot. When the rolls are steamed out of the pot, don't open the lid immediately, let the pot cool for five minutes before opening the lid, so as to prevent the rolls from shrinking when they are cold, resulting in the phenomenon of dead face.