The reason why steamed bread is broken is 1. Cracking of steamed bread is mainly caused by uneven rolling, so it is best to put the dough in the refrigerator after rolling.
2, directly exposed to the air, there is no need to cover the warm cage cloth, or cover things, resulting in its dryness and lack of water.
3. The drawer cloth is not breathable, which hinders the upward circulation of steam and makes the top dry.
4, the top is not pinched, and it is cracked by heat when steaming.
5. Don't sprinkle too much dry powder during molding. Too much dry powder can also lead to lax closure.
How to avoid cracking at the top of steamed stuffed bun 1? When choosing flour, buy dry, non-caking and lumpy flour. We use it to make steamed bread, steamed buns and other home-cooked pasta, just buy medium-gluten flour.
2, the noodles should be evenly kneaded, the kneading time should be sufficient, it should be kneaded for a few more minutes, the strength should be even, and more water should be put, not too dry. Be careful not to let the wind blow your face when you wake up, otherwise your skin will be dry, wrinkled and prone to cracking.
Sprinkle some water evenly on the steamed buns before steaming, not too much, so that it will not be too dry and will not crack.
What are the skills of steaming steamed buns? 1. Add sugar to the baking powder. In order to make the dough ferment better, you can add one or two spoonfuls of sugar to the baking powder.
Tip 2. Put the stirred noodles in a container, cover them and put them in a warm place for fermentation. The dough will be twice as big as the original dough, and there will be many honeycomb pores. You need to knead it twice, squeeze out the bubbles inside, knead the dough evenly, and then put it in a vessel for secondary fermentation until the dough doubles in size.
Tip 3: After the steamed stuffed bun is wrapped, be sure to sober up and cover it with a dry cotton cage cloth to prevent it from drying. Be sure to wait for the pot.
Tip 4: Cover the wrapped buns and continue to simmer for 20-30 minutes, because some air in the dough is released when kneading, and continuing to simmer on low heat can make the buns more even and full.
Tip 5: After the steamed stuffed bun is wrapped, it can be wrapped with plastic wrap, then it will continue to wake for about 30 minutes, and then it will be steamed in a steamer, so that the steamed stuffed bun can be fuller.