Why does our steamed bread always crack?

1, the surface area is too large, and it is uneven and prominent when expanding, and it will crack; This means that no matter how large the surface area is, as long as the inner surface is uniform and awake, there are no bubbles and dry surfaces, it should not be affected by the size.

When you wake up, it is blown away by the wind. After the steamed bread is formed, you should let it ferment naturally 10 minutes, which will be fluffy, but it can't be blown by the wind. Blowing will dry the skin and crack easily.

3, uneven, when the steamed bread is formed, there are cracks on the surface, so be sure to knead it evenly, pay attention to the method of dough mixing. Different noodles will have different effects. If you use corn flour, you must add white flour to it, otherwise it will crack.

Extended data:

The practice of steamed bread

Ingredients: 500g wheat flour, 250g warm water, 5g yeast (dry).

Accessories: 80g brown sugar.

1. First, put the brown sugar into a milk pan, add 100g water, and cook over high fire until the brown sugar is completely melted. When it is placed at low temperature, add yeast and stir evenly with chopsticks.

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2. Put the wheat flour into the bread maker, pour in the brown sugar water and the remaining warm water, and start kneading the dough until it is smooth. It is best to leave 20 grams of warm water when kneading noodles, and adjust the amount of water appropriately.

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3. Take out the kneaded dough, put it in a container, cover it with plastic wrap and ferment it in a warm environment of 28 degrees.

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4. Ferment to twice the size, and poke a hole in the middle of the dough with the forefinger stained with powder. If it does not retract or collapse, it means that the fermentation is good.

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5. After the dough is fermented, take out the dough and put it on the silica gel pad. Rub the dough with your hands several times to remove a little air bubbles. Then roll it into thin slices with a rolling pin and wipe it with a brush.

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6. Then roll it up and rub it into long strips from the middle to both sides.

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7. Cut off both ends with a scraper, then cut into steamed bread dough with similar size, and knead the cut two ingredients into round dough.

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8. Put the dough embryo of steamed bread into a steamer with steamer paper and wake it for about 30 minutes.

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9. When the dough embryo wakes up to a big circle, it can be steamed in the pot.

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10, steam in cold water, turn on high fire, steam in medium fire after SAIC 15 minutes, turn off the fire and stew for 3 minutes.

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1 1, finished product.

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