Steamed buns take 15-20 minutes to cook. However, when steaming steamed buns in the steamer, attention should be paid to the temperature. If the temperature is too high, the steamed buns will be heated unevenly and steamed out to be dry and hard. If the heat is too small, the steamed buns will not be cooked easily and will become shriveled but not fluffy. After the steamed buns are steamed, wait for 5 minutes before opening the lid of the pot to avoid the phenomenon of heat expansion and cold contraction caused by rapid temperature drop due to rapid opening of the lid.
Common problems and solutions of steamed buns:
1. Steamed buns are too puffy: the hair awakening time is too long, which can shorten the hair awakening time; If the strength is not enough, use medium gluten flour; If the dough wakes up too fast, it can reduce the dough fermentation temperature or the amount of yeast used.
2. The surface of steamed bun is not white, and the molding is not good: the surface of the dough should be kept smooth and clean when molding, and the surface can be properly pressed, and some dry powder can be sprinkled.
3. The skin is dull, wrinkled or cracked: the fermentation temperature can be reduced if the awakening speed is too fast; In case of insufficient steam, the steam can be quickly steamed at high heat; The steamed stuffed bun is rough in forming and smooth in surface blank. It can be calendered 3-4 times with a noodle press.
4. The finished product is easy to age, harden and fall off: the steamed stuffed bun is insufficient in water when forming, so appropriate water can be used; If the mixing is insufficient, it can be fully mixed to form a network of gluten; If the fermentation is insufficient, the yeast with strong fermentation power can be selected.
5. Rough internal organization: the dough fermentation time is too long and the temperature is too high, which can shorten the fermentation time and reduce the fermentation temperature.