The reason why steamed stuffed buns look big (of course, refers to the same big dough) is mainly not the gluten content in flour. Generally speaking, the gluten in flour meets the requirements of making steamed buns. The main reasons why steamed buns look big and loose are fermentation and alkali mouth.

In the past, there was a kind of steamed stuffed bun called Longhang steamed stuffed bun. The finished steamed stuffed bun made of dough of the same size is one third larger than the ordinary steamed stuffed bun. Its method is to adopt the technology of secondary development, that is, steamed bread is not steamed immediately, but put into a fermentation box for secondary fermentation, similar to making bread at West Point.

As for the alkali mouth, it goes without saying. There is a saying in the industry that "alkali is bone and noodles are meat". Can steamed buns look big without bones as shelves? Supplementary answer: The temperature is low in winter, and the dough needs to be fermented for a long time. When fermenting, cover the dough with a layer of wet gauze, then cover it with a towel and put it in a relatively warm place at home for fermentation. How to see whether the fermented dough develops well? Just cut the dough and see if there are honeycomb holes in the middle. If there is, it is made. Add some edible alkali to the dough and knead it evenly, so that the steamed buns will look much better. After the steamed buns are wrapped, don't steam them in the steamer immediately, and steam them for about 20 minutes. Moreover, when placed in the pot, there should be enough absolute space between them, because steamed bread will become bigger when steamed, to prevent water vapor from becoming water droplets on steamed bread when heated.

In addition, in winter, it is better to melt yeast with warm water, which is also more conducive to fermentation. It is forbidden to scratch the yeast with hot water, which will also burn the yeast to death. Continue to ask: I asked from my mobile phone that I made noodles with yeast and baking powder, but I didn't let go of alkali. What if the weight is wrong? Or is there any other choice? Supplementary answer:

If you are not sure, don't put alkali, just add a little edible vegetable oil to the dough, and the rest steps remain unchanged, including the time of kneading, baking and cooking, so that you can make delicious steamed buns.

If you use flour and flour, you must use alkali, otherwise the steamed buns will be sour and quack. I hope your bag gets better every day.