This is not only the case with steamed buns, but also with steamed buns and rolls. In fact, it is the uneven shrinkage and uneven surface of these steamed products. Now I'll give you a detailed analysis of the reasons.
The reasons for the appearance of dead steamed bread are as follows
1. The amount of yeast is not enough.
2. The noodles are not steamed in time after they are finished
3. After the dough is made, there is no sufficient kneading and exhaust. If the exhaust is not sufficient and the air is empty, it is easy to collapse after steaming, such as dead dough bun.
4. After repeated kneading, knead into steamed bread, because in the process of kneading, and make the face knead up, if the awake face is not in place.
5. If it's steamed bun, it can't be too thin. If too much pursuit of thin skin and big stuffing, it is also easy to cause the phenomenon of dead face.
6. The insufficient and too long time of second awakening are affected.
7. The boiling time after steaming is also crucial. Steam and simmer for 3-5 minutes before boiling.
8. The tightness of the steamer also affects it
The process of steamed bread steamed with dry yeast is as follows
1. First, melt the dry yeast with warm water (or warm milk) and let it stand for a while. 500 grams of flour, 3 grams of yeast, 5 grams of sugar.
In a bowl, add flour and sugar, stir, add yeast water. If the water is not enough, add warm water, and make a medium hard and soft dough. Cover the dough and make it twice as big.
2. After finishing, take out the dough and put it on the chopping board. Knead the dough to exhaust. Knead for a while until the dough surface is smooth and delicate. Knead them into steamed bread. Cover with plastic wrap, and then wake up for about 20 minutes, then steam in cold water.
3. Steam the water for about 15-20 minutes, turn off the heat and simmer for 3-5 minutes.