Why is my steamed stuffed bun so flat? Not high?

Speaking of steamed stuffed buns, this is a delicious food that everyone likes very much at ordinary times. It is not an exaggeration to say that steamed buns are delicious. The outside is soft dough, and the fillings inside can be randomly matched according to your own hobbies, such as leek egg stuffing, celery pork stuffing, shrimp stuffing and carrot vermicelli stuffing. In short, there are all kinds of meat buns and vegetarian buns, as long as you have time to make them. However, some people's steamed buns are always unsatisfactory, and they are also quite distressed. Steamed bread is shriveled and deformed? Many people make mistakes. Remember these four points. Steamed bread is big and soft.

First of all, steamed stuffed buns are very similar to jiaozi, just like fillings, and the difference is mainly in the dough. Dumpling skin is a simple dead noodles. As long as the dumpling skin is made stiff, the jiaozi will not be much worse. Steamed bread is different. At this point, there are many similarities between steamed buns and steamed buns, and there are many places to pay attention to, from kneading, waking to steaming, to cooking. In these links, it is possible to steam steamed bread if any step is not done well. The most common thing is that the whole steamed stuffed bun feels discouraged, as shown below. Do you have anything similar? Probably a lot, right

It is said to be steamed flat, which describes the state of this steamed bread. In vernacular Chinese, the skin and stuffing of steamed buns stick together, and the whole steamed bun collapses, feeling like steamed dumplings instead of steamed buns. The steamed stuffed bun is not good, which is the most common state. Bian Xiao had eaten steamed stuffed buns several times before, and this time it was the same, which was very distressing. Later, I learned that an aunt in the community was very good at making steamed buns, so I specifically asked this aunt for advice. Aunt patiently explained several points that should be paid attention to when steaming steamed buns. Although there are not many words, they are all key places. Aunt said that as long as these points are achieved, the steamed stuffed bun will be big and soft.

First, the first is the dough, which is the foundation. If the dough is not good, the steamed buns will definitely not steam well.

In addition, for example, it is summer, and 5 grams of yeast powder is enough for one catty of noodles. Aunt said that you young people do less and will not control the fermentation of dough. If you put too much yeast powder, it will be difficult to control. In addition, my aunt said that she is also advancing with the times now. She used baking soda a long time ago, but now she doesn't need it. Sometimes, adding some sugar to noodles can better control the fermentation time and make noodles taste better. Then add 300 grams of water, stir well and sober up for half an hour. This is the same as the dough when steaming steamed bread. Finally, the dough that has been proofed is the kind of honeycomb inside.

Secondly, the dough that has been proofed should be kneaded several times before making steamed buns to remove the gas inside, and the skin of steamed buns should not be too thin.

If the dough has been proofed, it is not enough, because there is still a lot of gas in the honeycomb holes, so before rolling the steamed stuffed bun, the dough should be kneaded repeatedly to discharge excess gas. Without this step, the steamed stuffed bun will look bloated and shiny, and the key is that it has no gluten flavor. Also, don't roll the steamed stuffed bun too thin, which will happen after it is thin. In addition, high-gluten flour cannot be used for steamed buns, and medium-gluten flour is the best.

Third, after wrapping buns, you should continue to sober up.

This step is the key. For example, the steamed stuffed bun above is flat, and it is very likely that this step is not done well. At this time, after the bun is awakened, the bun skin is rolled, and then the second fermentation must be carried out. Moreover, this fermentation is also very particular, that is, first, heat the water in the pot with a small fire instead of boiling it. After steam is generated in the pot and the temperature rises to a certain degree, put the wrapped steamed buns in, cover them and continue to wake up 10 minutes. This has two important purposes: one is to continue to wake up the steamed stuffed bun, and the other is to heat it up in the pot in advance. If the water is boiled and then steamed, the steamed buns will be cooked directly, and that will happen.

Fourth, the fire of steamed stuffed bun should not be too big. After steaming steamed buns, continue to stew in the pot for five minutes.

After the steamed stuffed bun wakes up in the pot, turn on the fire until steam comes out. Pay attention at this time, the fire should be changed to medium fire. As long as the lid is tightly covered, steaming steamed buns over medium heat is the most suitable. If the fire is too big, it is not necessary, but the lid must be tightly closed. It only takes 15 minutes to steam on medium heat, but many people often make mistakes at this time, and this mistake directly leads to the deformation and dryness of steamed buns, that is, directly open the lid after turning off the fire, look at a pot of fat steamed buns through the lid, and open the lid, and it will be suppressed with a whoosh. It may not be that fast, but the steamed stuffed bun will definitely deform. The correct way is to put the steamed bread in the steamer and stew it for 5 minutes, and then it will be OK. This step is the most important one.

After the above steps, the steamed buns can be cooked, and finally make a summary.

1, the dough should be kneaded well to remove the air inside before it is baked. 2. The steamed stuffed bun skin should not be too thin. 3. Turn the water down, turn off the fire, and then let the steamed stuffed bun continue to wake up in the pot 10 minutes. 4. Steam over medium heat, and the lid must be tightly closed. 5, after steaming, you can't open the lid immediately, it takes 5 minutes. According to this step, you can steam a pot of fat steamed buns. If you have time, you can try to do them.