When you wake up, it is blown away by the wind. After the steamed bread is formed, you should let it ferment naturally 10 minutes, which will be fluffy, but it can't be blown by the wind. Blowing will dry the skin and crack easily.
There are cracks on the surface of steamed bread when it is formed. Be sure to knead evenly, and pay attention to the method of kneading dough. The effect will be different if you use different noodles. If you use corn flour, you must add white flour, otherwise it will crack.
How to avoid cracking of steamed bread;
1, too fast proofing speed will reduce the fermentation temperature.
2, the steam is insufficient, and it can be steamed quickly.
3. The steamed bread is rough, and the dough can be kept smooth, which can be calendered by a dough press for 3-4 times.
4, the gluten content is low, which can be replaced by medium gluten flour and Angel yeast companion.
When making steamed bread, if a small piece of lard is kneaded into the dough, the steamed bread is not only white, soft, but also delicious. ?
Adding a little orange peel when steaming steamed bread can make steamed bread more fragrant. ?
Too much alkali turns steamed bread yellow. For example, add 2 ~ 3 tablespoons of vinegar to the original boiler water and steam 10 ~ 15 minutes to turn white. ?
Steamed steamed bread must be kneaded evenly and added with appropriate baking powder. After it is made, it is finalized. After molding, you can't steam in the pot immediately. You need him to "wake up" for about half an hour before steaming.
Extended data:
Steamed bread, also known as steamed buns, is one of the traditional pasta with China characteristics. It is a kind of food fermented and steamed with flour, which is round and bulging. This is stuffed, and later it is called stuffing-free steamed bread, and stuffed steamed bread. Usually northerners choose steamed bread as their staple food.
Steamed bread is a kind of food made by mixing flour with yeast (old noodles), water, or edible alkali, kneading flour and steaming. The shape of the finished product is hemispherical or rectangular. Soft, delicious and nutritious, it is one of the most intimate foods in China.
The raw materials needed to make steamed bread are flour, baking powder, (sugar, rarely used), water, alkali, and (green silk). Steamed bread made by flour fermentation is easier to digest and absorb. Steamed bread is simple to make and easy to carry.
Steamed bread, with wheat flour as the main raw material, is one of the main daily staple foods in China. However, with the improvement of living standards, people began to pay attention to the health care performance of staple foods. Nutrition-fortified health steamed bread is mainly made of natural raw materials.
References:
Baidu baike mantou