Everyone should have seen the steamed buns sold on the street, and the vast majority of the steamed buns sold on the street are round, which seems to have a great appetite. However, when some people make steamed buns at home, they realize that the steamed buns they make are very easy to crack. This has a great impact on the beauty of steamed buns, and also affects everyone's appetite for steamed buns. So what is the reason for the split of steamed buns when making steamed buns?
Five reasons for making steamed bread in full bloom:
1. The total amount of protein in the batter is small, and the strength is weak, so it can not form a noodle Internet.
2. The formation is not good, and the ambient humidity is too low during the whole process of waking up, which causes the skin of steamed buns to crack when cooking.
3. In winter, if the temperature in the room is not controlled (the temperature difference is very large), it is very easy to cause the skin of the steamed bun to crack.
4. The batter is not well prepared, the moisture absorption is not sufficient, and the noodle Internet is not sufficiently moisturized.
5. When steaming, the steam is not enough, and the surface of the steamed bun is very easy to crack.
Extension material:
Common problems in making steamed bread
1. When making steamed buns, if the noodles seem to be fat but not fat, you can dig a pit in the middle of the batter, pour two cups of pure grain wine, and after 10 minutes, the noodles will be steamed.
2. If there is no yeast when you wake up, you can use pure honey instead. 15-20 grams of pure honey is added to every 500 grams of wheat flour. After the batter is softened, cover it with wet cloth for 4-6 hours. The steamed buns steamed from honey hair noodles are soft and fragrant, and the channels are sweet.
3. The room temperature is low, and it takes a long time to wake up. If you put some white granulated sugar in the noodles when you are mellow, you can reduce the time of waking up.
4. In the mellow batter, people often put proper alkali to remove the strange smell. Check whether the amount of alkali is appropriate. Cut a piece of batter with a knife. If there are holes with symmetrical sesame seeds on the top, it indicates that the amount of alkali is appropriate.
5. If the steamed bun turns yellow due to too much alkali, and the alkali taste is pungent, 100-160 grams of edible vinegar can be added to the steamed bun water, and the steamed bun can be steamed again in the pot for 10-15 minutes, and the skin of the steamed bun will turn white without alkali taste.
6. When making steamed buns, put a little salt water in the wheat flour to promote mellow hair. The steamed buns are white and transparent.
