Steamed buns are deflated as soon as the pot is opened, and the problem usually occurs during the dough-making process.

Most of the time, the dough is not good, we should pay attention to the time to use lukewarm water to melt the yeast, the water temperature is slightly higher than the back of our hands can be, and the time to warm water, you can add a little bit of sugar we eat, so that you can accelerate the fermentation, issued by the dough is also more beautiful.

Additionally, there is a very easy to ignore a problem, that is, the problem of the second fermentation of the buns, the second fermentation of the buns is that we kneaded the buns, be sure to put in a steamer for the second fermentation, that is, let it rest for 15 minutes, and so on buns in the big a little bit after we steamed buns on the pot, so that steamed out of the buns do not appear to all the deflated situation.

Notes on Steaming Buns

1, Flour Selection: Choose high-gluten flour to make buns, high-gluten flour has a strong viscosity and gluten, which makes the buns softer and more bite-sized.

2, yeast use: choose fresh active yeast or dry yeast, check its shelf life before use, and add it according to the ratio required by the recipe.

3, fermentation time and temperature: Fermentation is a crucial step in the process of making steamed buns. Usually, the dough is fermented to about 1.5 times its original volume (the time varies according to the room temperature), which allows the buns to expand evenly in volume.

4. Temperature control during kneading and fermentation: After the dough has been kneaded, it is best to let it ferment in a warm place, avoiding cold winds that may affect the fermentation.

5, operation skills: the production of steamed bread, the dough will be kneaded well, you can add some oil or sugar, which can make the dough more soft and smooth. When arranging the buns, make sure there is enough space between them to avoid sticking together when steaming.

6, steaming time control: Steaming time needs to be adjusted according to the size of the buns and the specific fire. Usually, steaming 5-15 minutes, after steaming, can be slightly cooled for a few moments before removing.