Didn't the steamed bread rebound? No, no.
The most direct reason why steamed bread does not rebound may be that the dough is made into green embryo without fermentation at all, and the green embryo is directly steamed in the pot without secondary fermentation. If the first fermentation is in place, even if there is no second fermentation, the steamed bread will rebound, but the elasticity is not as good as that after the second fermentation. It may also be that the positive water dripping from the lid causes the steamed bread to become a dead dough, but in this case, there will be no one-pot phenomenon, and generally individual steamed bread will become a dead dough.
The main reason why steamed bread does not rebound is 1. After the dough is sour and does not rebound, too little edible alkaline water is put in, which can not reach the state of acid-base neutralization. Plus ten minutes after waking up, the steamed bread will become more and more sour, and the steamed bread in the pot will definitely be sour and will not rebound.
2, steamed bread is not ripe and does not rebound. After steaming steamed bread, the firepower must be enough, not too small. What steamed bread fears most is that the firepower is big or small, which will affect the real fermentation of steamed bread and disrupt its normal state. Therefore, steamed bread will be unfamiliar and will not rebound.
3. The surface of steamed bread is soft and does not rebound. The surface of steamed bread is very soft, and the steamed bread after waking up is also very soft. The steamed bread steamed in the steamer is also soft and will not rebound.
4, the firepower is not enough to not rebound. After the steamed bread is put on the pot, it is necessary to control the firepower, not too big or too small. The firepower is too small for the steamed bread to go up, and the firepower is too big for the steamed bread to react, so there will be steamed bread that does not rebound.
The common practices of steamed bread are: first, water must be added in stages when kneading dough. In addition, when adding baking powder, I usually melt the baking powder with warm water in advance and then stir the dough. When mixing dough, be sure not to make the dough too hard.
Second, mix the dough and put it in a pot for fermentation. The temperature of dough fermentation is preferably around 30 degrees, so I usually put some hot water in the pot, and then cover the lid on the surface of the pot filled with dough and wait for fermentation. The fermentation time in summer is shorter than that in winter. Look at the time by yourself.
Third, the fermented dough will be twice as big as before. At this time, we can take out the dough and knead it again. This function is to expel air from the dough. At this time, you can use a little force and knead it for a long time, which will make the steamed bread stronger.
Fourth, after making steamed bread, you can wake it for 10 minutes, then steam it in the pot, and then fire it. I usually steam steamed bread 15 minutes. Don't pick up the lid at once when the time is up. It should be to turn off the fire and wait for 3 to 5 minutes before opening the lid, so that the steamed bread is completely good!
What should I pay attention to when making steamed bread? 1, the dough must be enough. There are many dense beehives in the dough, which are about twice as large.
2. The warm water used to make dough should not be too hot. If the temperature is too high, the yeast will be burnt or the dough will be cooked, so that the dough will not rise and will certainly not rebound and fluffy.
3. After the dough is done, fully exhaust it, and be sure to knead it more, and the taste will be better.
It is very important to wake up the steamed bread twice before serving. Put the steamed bread in the steamer and continue to wake for about 20 minutes. It is best to see the change of steamed bread volume again.