The reasons why the noodles do not rise when steaming steamed buns are as follows.

①The ratio of flour to yeast is wrong.

In fact, when we use yeast, its usage has been clearly stated, but yeast is used to ferment flour, and fermented flour is not only used to make steamed buns, it can also be made with fermented dough. For other pasta products, the instructions for using yeast only give us a rough dosage ratio. A normal small package of yeast is 13 grams per bag. According to the instructions, it can ferment 3-4 kilograms of flour, which means 1.5-1.5 kilograms of flour per kilogram. 2 grams of yeast. But according to this usage ratio, the amount used to ferment the steamed bun dough is not enough. We can increase the amount of yeast, adding 5 yeast per kilogram of flour, which can speed up the fermentation of the flour and make the dough softer.

②When fermenting flour, the water temperature is wrong.

When fermenting flour, yeast has specific requirements for water temperature, that is, warm water of about 35 degrees must be used. Only at this temperature can yeast reproduce and grow normally, allowing the flour to ferment normally. . If the water temperature is too low, yeast can also grow and reproduce, but the fermentation time is relatively long, the fermentation effect is not good, and the expansion of the dough is not up to standard. Therefore, when we ferment flour, we must control the temperature of the water so that the flour can be fermented well.

③The temperature of the environment when the dough is fermenting.

When mixing fermented dough, we need to use warm water of about 35 degrees. After the dough is mixed, we also need to place it in an environment with a temperature of about 30 degrees to let the dough Fermentation is also a key step for the success of dough fermentation. If the ambient temperature of the fermented dough is too low, the fermentation effect of the dough will be affected, and it will also cause the dough to fail to rise after steaming is completed. .

④ Kneading, exhausting and secondary proofing of the dough.

After the dough is fermented, there will be many holes inside it. This is due to the reaction of yeast with the sugar in the flour, resulting in the proliferation of carbon dioxide. This is also a sign of successful dough fermentation. We must knead and exhaust the fermented dough, that is, knead the fermented dough repeatedly, so that fresh air can be breathed into the dough, and the internal structure of the dough can be made more uniform, while the dough is more flexible. The strength and expansion properties are also better.

After the dough is kneaded and deflated, we need to let the dough rise for a second time. In fact, the method is very simple. Just put the evenly kneaded fermented dough in a basin and let it rise naturally. 30 minutes is enough. This will give the yeast in the dough a chance to grow again and make the fermented dough softer and more elastic.

⑤The method of rolling the bun skin is wrong.

When we are making bun wrappers, we must not roll them out too thin. After all, making yeasted buns is different from soup dumplings. We need the bun wrappers to be softer, and the bun wrappers are too thin. , will cause the moisture in the bun filling to be absorbed by the bun skin, affecting the swelling of the bun skin, and the phenomenon of dead buns will occur. Therefore, the thickness of the bun skin is best about 0.3 cm, and it should be rolled out to be slightly thicker in the middle and slightly thinner around it. This can prevent the bottom of the bun from showing the filling or collapsing.

⑥The bun base must also be awakened before being steamed in a pot.

After the buns are wrapped, it is best to put them aside to wake up for ten minutes before steaming them in the pot, because after a short period of proofing, the skin of the buns will become more crispy. Soft, so that after steaming, the expansion effect of the buns will be more obvious, and the texture of the bun skin will be softer and more elastic.

⑦The water temperature, steaming time and heat when steaming the buns.

When we steam buns at home, I still recommend using warm water. After all, the fire in our home is not very strong, so we cannot compare it with the steamer or steaming tools of professional pasta shops. Therefore, using warm water to steam buns can make the buns gradually heat up as the water temperature rises, so that the steamed buns will be better. The time for steaming the steamed buns can be changed according to the filling and size of the buns. For steamed buns filled with meat, steam them for about 18 minutes. If you want to make steamed buns stuffed with vegetables, steam them for 15 minutes.

⑧When the steamed buns are steamed and taken out of the pot, they need to stay for five minutes before opening the lid.

In fact, most people understand this problem, that is, before taking the buns out of the pot, you need to turn off the heat and stay for five minutes before opening the lid. This can prevent the temperature difference from being too large, causing the buns to shrink. phenomenon, but this is not absolute. Many friends opened the pot lid directly after the steamed buns were steamed, and there was no retraction phenomenon. Therefore, we should try our best to avoid such a thing from happening, and it is better to be cautious.

The above points are the suggestions I give. These are just some of my daily experiences in steaming steamed buns. Although they are not completely correct, as long as the above points are followed, there will never be a problem that the buns are not steamed. The phenomenon has arisen.