Why is steamed bread so hard?

The main reason why steamed bread is hard is that there is too little yeast or insufficient fermentation.

When we used to make steamed bread, we often put a small piece of dough starter (another kind of dough rich in yeast) into the dough, and then knead it vigorously to make the dough starter fully mixed with other dough. And then fermented at a proper temperature.

Now, most of us will buy some ready-made yeast and sprinkle it in the dough. After full kneading, you can wait for the yeast to multiply and steam until the fermentation is completely good. Add some alkaline noodles when putting them into the steamer to neutralize the sour taste after fermentation. ?

Under the heating of high-temperature steam, tiny bubbles expand, making steamed bread look soft. The steamed bread didn't swell, mainly because there was not enough yeast in it.

Extended data:

Make hair noodles

There are many ways to make dough, such as baking soda dough and yeast dough.

The effect of these methods is the same, that is, by generating a lot of carbon dioxide gas in the dough, during the cooking process, carbon dioxide expands when heated, so the pasta becomes soft and delicious.

But their principles are different. In the former method, it is a chemical process. Baking soda will seriously destroy the B vitamins in flour.

Yeast fermentation is completed through the biological process of yeast fermentation, which improves the nutritional value.

Yeast is divided into fresh yeast and dry yeast. It is an edible and nutrient-rich single-celled microorganism, which is called "inexhaustible nutrient source" in nutrition. Besides protein, carbohydrates and lipids, yeast is also rich in vitamins, minerals and enzymes. Experiments show that the content of protein per 1 kg of dry yeast is equivalent to that of protein in 5 kg of rice, 2 kg of soybean or 2.5 kg of pork. Therefore, the nutritional content of steamed bread and bread is 3-4 times higher than that of cakes and noodles without dough, and nearly 2 times higher in protein.

References:

Baidu Encyclopedia-Yeast