Knead into a smooth dough. In winter, the basin should be placed in a place with temperature for at least 6 hours before mixing. There is no need to add soda ash or edible baking soda to yeast dough. Because of this, if the yeast is used in excess when kneading dough, the steamed bread will definitely bubble. If the dough is too thin when making steamed bread, it will also lead to foaming of steamed bread. So if the dough is too thin, it means that the steamed bread is either short of flour or the dough starter is not enough, so these reasons will lead to the steamed bread not being declared and steamed in that state.

There are generally the following reasons: 1. When the steamed bread is rounded and shaped, the dry powder is added too much. 2. The second awakening of steamed bread is excessive. When steaming, there are water drops in the pot on the steamed bread skin. 4, the dough of the old steamed bread is too soft, and it is easy to foam with less alkali. Let me talk about the solution. As for the reasons of steamed bread foaming, firstly, the temperature difference between the first fermentation and the second fermentation is large; secondly, the standard of proofing has not been mastered in the first fermentation; thirdly, the dough has not been kneaded until the surface is smooth and the inside is delicate; fourthly, the amount of yeast does not match the amount of firepower during steaming, which is easy to cause steamed bread foaming.

Beating strength is too high or too low. Insufficient beating leads to incomplete formation of gluten network and partial foaming of steamed bread; Because the beating force is too large, the gluten network is destroyed, which leads to insufficient gas retention and foaming of steamed bread. If the dough is not properly proofed and the proofing time is too long, the added baking soda or yeast will react with the acid in the dough, at this time, carbon dioxide will be generated, and there is air in the dough. Without enough secondary proofing and kneading, bubbles will occur.

In our daily life, in order to save trouble, people often pour the yeast directly on the flour without stirring, and add water to start kneading, which sometimes causes the uneven distribution of yeast in the dough, with more on one side and less on the other, and uneven fermentation. The fermentation here is good, but there is not. There are bubbles in steamed bread because the air is not completely exhausted when kneading dough. When kneading dough, you must fully knead the dough and exhaust all the air in the flour, so that there will be no bubbles in the steamed bread.