When making pasta and steaming buns, the solutions to all the problems you encounter are here! The article is a bit long, it is recommended to collect it first and then continue to read it.
<h1 class="pgc-h-arrow-right" data-track="4" >1, what flour to use</h1>
Flour on the market is roughly divided into "high gluten flour", "medium gluten gluten", "low gluten flour", then the standard used to distinguish is the protein content.
High gluten flour has the highest protein content, greater than 11.5%, which is more suitable for making bread; medium gluten flour is the most widely used, with a protein content of 8-10.5%, like the pie, bun, steamed bun and other foods we usually eat are made with medium gluten flour; as for low gluten flour, the protein content is less than 8.5%, which is loose and easy to agglomerate, and is usually used to make some cake desserts with a softer taste.
In fact, these three kinds of flour can be steamed steamed steamed buns or buns, the difference is that the taste is different, high gluten flour taste is more solid, medium gluten flour is just right, as for the bottom gluten flour taste will be relatively soft.
Now many bun shops sell buns are made of low-gluten flour, the taste is similar to Cantonese buns, you can choose what flour to use according to your own needs.
<h1 class="pgc-h-arrow-right" data-track="19" >2, steamed bun color yellow and opaque</h1>
The cause of yellowing is related to many factors.
1) Flour is not fine flour, itself heavy color;
2) Yellowing of the water quality of the noodles;
3) Add too much edible alkali noodles. Many friends will add alkali noodles when using old yeast noodles, so that acidity can be neutralized, but if you add too much, the steamed food will appear yellow spots, so you must use a small amount when using alkali noodles, and before using water to dissolve the alkali noodles, to prevent spots;
4) Too much humidity when kneading the dough or waking up can also cause this situation.
In order to avoid yellowing, you can choose fine flour to make, and when the noodles are made, use milk instead of water, and add some lard, which can play a whitening role and make the food softer.
In addition, friends who pay special attention to the appearance of the face can buy some steamed bun improvers, not only the food is white and bright, but the inner tissue will also be particularly delicate.
<h1 class="pgc-h-arrow-right" data-track="25" >3, after the steamed bun comes out of the pot, it collapses and the skin is hard like a dead noodle</h1>
1) Let's start with the collapse problem
The reason for the expansion and contraction of heat, if the steamed bun is immediately out of the pot, when the high temperature encounters cold air, it will produce a physical reaction, the skin of the bun will become wrinkled, the correct approach should be that all the food that makes noodles must be stuffed for 3-5 minutes before coming out of the pot.
2) The surface is hard like a dead face
Generally, the most important thing about steaming buns at home is "thin skin filling", but if there is too much stuffing and the skin is too thin, it will greatly affect the second awakening of the bun, and the skin is thin and cannot be raised, so it is easy to appear when steaming out.
Some friends may say that my steamed buns do not have filling, why does this situation also occur? That's because the noodles are not in place when they are made, and the time to wake up is not enough, and most of the steaming in the whole process of direct hot water on the pot will occur.
3) How can the dough be made well?
The volume becomes significantly larger, the weight becomes lighter, the finger pokes the hole can be done without retracting, and the obvious honeycomb tissue is torn apart to be considered good.
<h1 class="pgc-h-arrow-right" data-track="31" > summary</h1>
1, and noodles can add more water, to ensure the water content of the dough at the same time, steamed food will be more fluffy;
2, the first appearance should be in place, the second awakening can not be omitted;
3, and noodles can add some lard, with milk instead of water and other operations, can be whitening and brightening;
4, do not excessively pursue thin skin and large filling;
5, after steaming, it should be stuffy;