One, the hair surface can not be too soft. Generally hair flour when the water is between 38 a 42%, because the buns wake up relatively long time, also can not add too much dry flour. If the face and too soft, the billet to add some flour. Therefore, steamed bread and flour moisture should be controlled below 38%.
Two, soda ash and baking soda with the use. With the old flour flour, must use soda ash to neutralize its acidity, but simply use soda ash, steamed bread billet waking up very slow, too long and will lack of alkali, it is best to add some baking soda. General soda and baking soda ratio of 2:1. add soda and baking soda depends on the degree of flour, seasonal temperature and indoor temperature. 10 pounds of flour both dosage of 50 a 60 grams or so. This amount is not enough will be cooked buns surface cracking. But also note that the soda ash and warm water can be melted into soda water, and add baking soda will form small particles, so can only be mixed together and sprinkled into the dough.
Three, grasp the amount of kneading water. Fermented dough to add the right amount of dry flour, inject the right amount of water and sprinkle soda, baking soda, kneading or mixing by hand or dough machine. How much dry flour to add in the fermentation has a great relationship with the steamed bread, under the premise of hard but not soft fermentation, the water consumption rate of the dough is below 40%. Too hard, too soft bun blanks are difficult to form.
Four, steamed buns billet waking. In order to be a large and fluffy buns, wake up the blank is essential, but buns blanks are different from rolls. Each layer of cage drawer can only be preheated once, and then stacked up, relying on the cage drawer and indoor temperature natural waking, avoid two or more preheating. Otherwise, it will leave a hidden problem for bun blistering. Degree of rise depending on the degree of billet enlargement to determine. The time to rise in more than 40 minutes.
Five, open steam to change the fire temperature. Because the top drawer buns billet made relatively late, billet is not very large, steamed buns should be large warm water fire steam so that it can promote the "second waking up", and at the same time can quickly on the gas. To be covered with air holes have hot air out when timing, and then use medium heat. Depending on the number of drawers and your own experience, you can determine the time to stop steaming. But about 10 minutes before the cease-fire, use a small fire. Constantly changing the fire temperature can effectively prevent blistering phenomenon.
Sixth, out of the pot to wait for the gas to dissipate. Cease fire can not immediately remove the lid of the pot. You should first remove the cloth, until the cage drawer and the cage cover heat is basically dissipated, about 5 minutes before removing the raw cover. So that there will be no shrinkage of the buns; buns out of the pot, to be set out by the cage drawer, to be a small heat and then stacked up, or else it will be the "second" blistering.