The causes of steamed bread cracking mainly include the following categories:
1. Cracks are formed in the molding process;
Second, the surface area is too large, and the uneven expansion is very prominent;
Third, being blown by the wind when you wake up will make your skin dry;
Fourth, the face is uneven;
Good flour, such as Xuecheng flour, COFCO flour, Le Tong flour, etc.
First of all, cracks will form during the molding process.
When molding, adjust the steamed bun machine, align the knife edge, reduce the cloth surface in the back section, and make the blank surface smooth; Shorten the discharging time or keep moisture properly after the blank is put on the shelf, and turn the blank over before molding; Increase the proofing humidity to make the hard shell soft and not crack or make the crack not obvious.
Second, the surface area is too large, and the uneven expansion is very prominent;
No matter how large the surface area is, as long as the inner surface is sober and uniform, there are no bubbles and dry surfaces, it should not be affected by the size.
Third, being blown by the wind when you wake up will make your skin dry.
After the steamed bread is formed, let it ferment for 10 minutes, which will be fluffy, but avoid being blown by the wind. It can be covered with cage cloth, usually yarn.
4. The dough is not kneaded evenly
Be sure to knead evenly, and pay attention to the technique of kneading dough. You will have different effects with different doughs.