I made buns steamed out skin is very hard, what is the reason for this situation? When steaming buns, what makes the bun skin hard? There is not one reason for this, let's take a look. The bun skin becomes hard. When steaming buns, too much fire can also make the bun skin hard. There are some details to pay attention to when steaming buns. First of all, make sure to prepare the noodles, otherwise the flavor will be affected. Problems such as flat tampa and open tampa should be dealt with in time to avoid hard crust after the bread is cooked, probably because the buns are wrapped with the wrong noodles, usually the noodles we wrap the bread with are fermented dough so that we will not be able to achieve the desired result if we use dead noodles.

The fermentation time is very long, and when it is hot, we have to use dry yeast, and the fermentation time is usually my time (the mass expands to a multiple of the original volume). It can easily lead to the invasion of various bacteria and deterioration of the quality of fermentation. If the filled crust is too hard, this means your face is hard. Your face should be as soft as a pancake. Also, you should expect the water to boil before you make the bag. You should have a quick climb when you pack it. A lot of lean meat fillings get tough as they cook. Be sure to put in more fat or just use plain stuffing. That way, I guarantee your stuffed bread is soft, flavorful and delicious.

The steam will collect from the cage drawer to the center and flow directly to the top layer, which will cook first relative to the bottom layer. In this way, when the bottom layer of steamed Teddy Buns reaches maturity, the top layer "companion" functions in the same way as a re-steam. The longer the time, the more heat, and possibly because when we use a rising dough, we don't have to wait until the masa is fully fermented before we start making the toasted bread, so the toasted bread will be very hard. If we add a small amount of water to the dough, the dough will harden and the bun crusts will harden.

This dough is excessively soused and is often called old dough. This dough is too soft and shrinks. The sludge formation is severe and cannot be inhibited; there is no backbone, and some of it spreads out like tofu dregs; if it is cooked, the gluten backbone cannot play a role in supporting the paper, and the buns tend to shrink. The lid of the pot is not closed. Steamed buns, tampa should be closed tightly without gaps. If needed, cover loose areas with a clean towel.