When we make steamed buns at home, we often encounter this situation. The method is correct, but why are the steamed buns always not soft and elastic?

The steamed buns are not soft and elastic after being steamed. This situation is mostly caused by insufficient fermentation and the dough cannot expand. Although the steamed buns expand a little during the steaming process, when the fermentation is insufficient, the support of the internal tissue is far from enough, so the steamed buns are not soft and elastic when cooked. In this case, you must extend the fermentation time of the dough, especially the second proofing time. In addition, the dough should be made softer, the gluten content of the flour should not be too high, or the amount of dry yeast should be increased appropriately.

Soft and elastic pumpkin steamed buns

Now I will explain in detail how to steam steamed buns at home to make them soft and elastic.

1. The first is the choice of flour

In fact, high-gluten flour, medium-gluten flour and low-gluten flour can all be used to make steamed buns. But different flours and different production methods will make the steamed buns have different textures.

When we make steamed buns at home, of course we have to make them with the texture we like. If you like it chewy, use high-gluten flour; if you like it soft and chewy, use all-purpose flour; if you like it soft and delicious, use all-purpose flour and add some low-gluten flour.

The same is true if old flour is used to make steamed buns. Different flours have different tastes. And the proportion of old noodles added also affects the taste.

I usually like to use all-purpose flour to make steamed buns. This kind of flour is easier to work with and the steamed buns are soft and chewy. If you like to eat something soft and delicious, you can also add about 20% low-gluten flour.

In addition, after selecting the flour, you must also add the appropriate amount of water. Generally, the ratio of flour to water is 2:1. But different flours have different water absorption rates, so sometimes more water needs to be added appropriately. Normally, the dough for steamed buns will be elastic when kneaded, with moderate hardness and softness. If less water is added, it will become hard. If you are making old noodle Shandong steamed buns, the dough can be a little firmer.

2. Kneading is very important

After the dough has risen, kneading is an essential part. The dough that has just risen is full of large and small pores. The dough at this time must be kneaded evenly to deflate the air. The surface of the kneaded dough is smooth and the internal pores are small and even. The dough should be kneaded until no dry flour can be seen, and the more it is kneaded, the more elastic it becomes. To knead the dough, push the dough upwards with your palms. When the dough is long, fold it over from one end and then knead again. Knead for a while and let the dough rise for a few minutes. Repeat this for two or three times. The steamed buns will be delicate and soft.

Sometimes I can’t knead it, so I use a rolling pin to press the dough. The dough is very smooth and saves effort. But be sure not to overpress the oil. If you press it hard, the steamed buns will wake up slowly, and the steamed buns will look like a small hard shell.

In addition, when using dry yeast to make quick-rising knife-cut steamed buns, I use the one-step fermentation method. That is to say, the dough does not need to be fermented before the steamed buns are formed, so there will not be so many holes inside the dough. However, before shaping the steamed buns, the dough must be pressed several times to make it smooth.

3. The second rising of steamed buns is related to whether the steamed buns are soft and elastic.

The second rising of steamed buns is particularly important. It is the last fermentation in the process of steaming steamed buns. This awakening may seem simple, but it is the most difficult part to control. The best temperature for the second proofing is around 36 degrees. When the proofing temperature is too low, the proofing will be slow and the finished steamed buns will not stand upright enough.

Humidity is also very important. If the humidity is too low, the skin of the steamed buns will be dry and the steamed buns will expand slowly. However, if the humidity is too high, blisters will easily form on the surface of the steamed buns, and the finished product will not look upright.

When steaming steamed buns at home, there are generally no special fermentation tools. If you want to control the second awakening, what should you do? You can boil some warm water in the pot in advance. Do not boil the water. About 40 degrees is enough, and then put the basket on it to proof.

So how to judge whether the second awakening is done? It is inaccurate to judge by time. Due to uncertain factors such as temperature, humidity and dough softness, time can only be used as a reference. While watching the time, also check the appearance of the steamed buns. The steamed bun embryo that has risen moderately will expand to about 1.5 times its size. The finished product that has been proofed is obviously larger and lighter, and the skin is still a little moist.

Tips:

1. Steamed buns that have insufficient proofing time will have small finished products and rough skin. If they are seriously not proofed, they will look like dead-faced steamed buns. The steamed buns are not elastic at all.

Insufficient secondary proofing

2. For steamed buns that have been proofed excessively, the finished product will have honeycomb-like cavities inside, the tissue will be rough, and the skin will be uneven or collapsed.

Excessive secondary awakening

As long as you pay attention to the above points, you will be able to steam large, soft and elastic steamed buns at home.