Regardless of a common pasta in the south of the north, it is steamed buns. The steamed buns are loved by the public because of its simple way, sweet taste and hungry.The color of the steamed bun fermented by yeast is pure white and the taste is soft and the taste has become a noodle food that loves in the family.
The problem and solution of steamed buns
1. If there is no yeast when you hair, you can use honey instead, 15-20 grams of flour per 500 grams of flour.After the dough is soft, the wet cloth can be launched for 4-6 hours.The steamed buns steamed from the honey are soft and fragrant, and the entrance is sweet.
2. In the fermented dough, people often put an appropriate amount of alkali to remove the sour taste.Check whether the amount of alkali is moderate, and cut the dough with a knife. If there is a hole with uniform sesame grains on it, it means that the amount of alkali is appropriate.
3. When steaming the steamed buns, if the face seems to be non -hair, you can dig a small pit in the middle of the dough, pour two small glasses of liquor, and stop after 10 minutes.
4. The indoor temperature is low in winter, and the hair surface often takes more time. If you put some white sugar in the face when fermentation, you can shorten the time of the hair surface.
5. The steamed steamed buns, if the alkali is more yellow, and the alkali flavor is unpleasant, you can add 100-160 grams of vinegar to the steamed bun water, put the steamed steamed buns in the pot and steam 10 and steam 10 10-15 minutes, steamed buns can be white without alkaline.
6. When steaming the buns, put a little salt in the flour, which can promote fermentation, and the steamed steamed buns are white and soft.
How to steam the buns and taste delicious
1. The steamed steamed buns are always out of the bubbles. After opening the steamer, it collapses, and it feels like a blisters.What is going on? The reason is that the fermentation is excessive to increase the dough tissue, which supports the surface but loses its support, so it collapses after the expansion.It can be solved by reducing fermentation time or reducing the number of yeast powder to solve this problem
2. There is also a common problem that steamed buns are always induced, and some parts cannot even be imported, like stones.Obviously, this is insufficient fermentation, especially in insufficient secondary fermentation. It is mainly caused by the time period of fermentation. It makes the yeast too late to ferment and expand in the dough.As long as the fermentation time is increased, especially the second fermentation time or the number of yeast powder can be solved.

Related tags： Catering