2. The steamed bread is soaked in steam for a long time during steaming, and the steamed bread placed in the middle of the steamer is easy to shrink. Because the steamed bread in the middle is often submerged or even dripped by the steam flowing back from the top of the steamer, the skin is sticky and too dense, resulting in shrinkage.
3. The flour is too fine and the broken starch content is too high. Although the water absorption of flour is increased, the dough is sticky, which makes the skin of steamed bread too dense and has poor air permeability, and it is easy to shrink in cold winter.
Extended data:
Precautions:
1. When steaming steamed bread, if the dough doesn't look ready, you can dig a small pit in the middle of the dough, pour two small cups of white wine, and stop for 10 minute, and the dough will be ready.
2. If there is no yeast in the dough, honey can be used instead, and 15-20g honey can be added to every 500g flour. When the dough becomes soft, cover it with a wet cloth for 4-6 hours before pushing it out. The steamed bread steamed from honey dough is soft, waxy and fragrant, and the entrance is sweet.
3. In winter, the indoor temperature is low and the dough mixing time is long. If you put some sugar in the dough during fermentation, you can shorten the time of making dough.
4. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste. Check whether the dosage of alkali is moderate. You can cut the dough with a knife. If there are even holes in sesame seeds, it means that the amount of alkali used is appropriate.
Baidu encyclopedia-steamed buns