Why is my steamed bread always black and hard?

Steamed bread is the staple food of northerners. Generally, northern families will do it themselves. For southerners, it is less to make steamed bread at home. And I am a person who likes eating steamed bread very much. Generally, the steamed bread sold is soft, so I will learn to make it myself.

Let's talk about why steamed bread shrinks as soon as it is opened.

1, the dough is not in place or has been kneaded. The steamed bread will be fine when it is in the pot. When the lid is opened, part of it shrinks into small black pieces, which usually happens at the moment when the lid is opened. Many people may knead the dough unevenly. Gluten is kneaded well in some places and not well in some places. Where the kneading is not good, the wrapping force is not good, and it shrinks quickly after encountering temperature difference. This is one of the reasons why some are good and some are black and hard.

2. Overfermentation. Because steamed bread is shaped in sequence, some steamed bread may be rounded first, and some steamed bread may be over-fermented. However, the strength of over-fermented steamed bread dough will be a little drained, and it will shrink quickly when it encounters air conditioning when it is out of the pot. Even if the fermented steamed bread shrinks, the surface is only pitted, and there will be no problem of shrinking and blackening.

(3) After steaming, the steamed bread should be uncovered for three to five minutes to prevent cold air from entering directly, and the steamed bread will shrink when it is cold.

Then let me talk about how my steamed bread is made.

material

① 500 grams of flour? 250 grams of water? Twenty grams of sugar? 5 grams of yeast powder

1. Take a dough and knead it with your palm toward the center, and knead it into a round dough with your palm. Each steamed bread should be kneaded for more than 100 times, and the dough will become smoother and softer.

2. Squeeze your mouth a few times and roll a layer of flour on the dough.

3. Shut your mouth and rub it back and forth with your hands to make the steamed bread more round. This steamed bread blank is finished.

4. Put water in the pot, heat the water to about 40, and turn off the fire. Put the steamed bread on the pot and cover the pot to sober up. Get up for 30 minutes in winter and 0/5 minutes in summer.

5. Steam steamed bread with cold water after waking up, and turn off the fire after boiling 15.

6. Don't worry about opening the lid after steaming, just wait for three or five minutes to open it.