Skills of making steamed buns with flour

Food, as its name implies, is delicious, expensive and cheap. There are street snacks. In fact, food is neither noble nor cheap. As long as you like it, you can call it food. The following are the skills I collected for you to make steamed buns, for reference only. Welcome to reading.

1, skin blistering

① If the proofing humidity is too high, the proofing humidity can be reduced.

(2) There are bubbles during molding, but try to drive them away during molding operation.

(3) When steaming, water drops on the surface of steamed buns to avoid water dripping directly on the surface.

2. The dough is too swollen and fluffy

① If the wake-up time is too long, the wake-up time can be shortened.

(2) Flour gluten is not enough, so strong gluten flour can be used.

③ If the dosage of yeast is too large, the dosage of yeast can be reduced appropriately.

3. The surface of steamed stuffed bun is not white

① The quality of flour is poor, so medium gluten flour and Angel yeast companion with better quality can be selected.

② If the molding is not good, the dough surface should be kept smooth during molding, and the dough can be properly pressed and sprinkled with dry powder.

4. The skin is dull, wrinkled or cracked.

① Too fast proofing speed will reduce the fermentation temperature.

(2) steam is insufficient, so it can be steamed quickly.

(3) The dough buns are rough, and the dough can be kept smooth, which can be calendered by a dough press for 3 to 4 times.

④ Gluten content is low, which can be replaced by medium gluten flour and Angel yeast.

5. The finished product is prone to aging, hardening and slag dropping.

① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.

(2) When the steamed stuffed bun is molded, the water is insufficient, so water can be used appropriately.

③ If the stirring is insufficient, it can be fully stirred to form a gluten network.

④ If the fermentation is insufficient, Angel yeast with strong fermentation ability can be selected.

6. Rough internal organization

① The quality of flour is poor, so it can be replaced by medium gluten flour, and Angel yeast can be used as a companion.

② If the dough fermentation time is too long and the temperature is too high, it will shorten the fermentation time and lower the fermentation temperature.

(3) When stirring too much powder, you can give up less powder.

7. Flour fermentation is slow

① When the amount of yeast is small or the activity decreases, the amount of yeast can be increased appropriately, and attention should be paid to the low-temperature storage of yeast.

② The dough temperature is low when kneading dough, and warm water can be used when the proofing temperature is not enough.

③ The proportion of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.

8. Wrinkling and atrophy of epidermis

The flour is too thick.

② Overfermentation.

③ The dough is not slack.

9. The skin of the steamed stuffed bun didn't rise, and it became a dead face.

If the water temperature of the dough is too high, the yeast will be scalded to death. You can knead the dough with warm water.