Why don't the steamed flower rolls rise? Why don't the steamed flower rolls rise?

As we all know, there are many types of pasta, and flower rolls are one of the more popular types of pasta. They are salty and delicious, and they are soft and fluffy. They taste very good. Many people make flower rolls at home. Some people's steamed flower rolls are not fluffy enough. So what's the matter with steamed flower rolls not rising? Let's take a closer look!

Why the steamed flower rolls don't rise?

There are several reasons why the steamed flower rolls did not rise:

1. The dough is steamed before it has risen. The standard for the dough to rise is that the dough has fermented to at least twice its size, and when it is opened with the hands, a very obvious honeycomb shape should appear inside the dough.

2. The fermented dough is not kneaded to release air.

3. The prepared flower roll dough is not proofed for the second time.

4. If the steaming time is not enough and the food is not fully cooked, turn off the heat and leave it in the pot.

5. Air leakage during the steaming process causes the steamer to lose pressure.

6. Because you used hot water to make the dough, please pay attention to this next time and you will definitely be able to succeed.

The flower rolls did not expand, which actually means that the dough did not expand. Making flower rolls requires the dough to expand, just like steaming steamed buns and steamed dumplings. Therefore, expanding the dough is the key to steaming flower rolls. If the dough expands well, it is more than half successful. Then the seasoning and techniques of making flower rolls are needed, and finally steaming is done.

What are the techniques for steaming flower rolls?

1. When the dough is rising, move it to a warm place and let it rise until it is twice as large, depending on the season and temperature.

2. Successful fermentation is the primary prerequisite to ensure the successful production of flower rolls.

3. The technique of making flower rolls is very important. Remember the pressing, twisting and folding steps.

4. The shaped flower rolls need to be fermented twice.

How to make flower rolls

Ingredients used: 1500 grams of flour, 15 grams of yeast, 900 ml of warm water at 30-35 degrees, and 20 grams of cooking oil.

Preparation method:

1. Put 1500g of flour in a bowl, add 15g of yeast and stir evenly (you can also dissolve the yeast in warm water and then add it to the flour). Then add 900ml of warm water in two or three times and stir the flour until it becomes flocculent.

2. Knead the evenly mixed dough with your hands into a smooth and elastic dough. The step of kneading the dough is very important. We must knead the dough until it is smooth and non-sticky. Only in this way can the dough ferment faster and the fermentation effect will be better.

3. Place the kneaded dough in a relatively high temperature room for fermentation. Under suitable temperature conditions, the dough will be successfully fermented in about 40 minutes. Do not over-ferment the dough, as over-fermentation will cause the dough to lose its elasticity and the resulting flower rolls will not be good.

4. After the dough has fermented, we spread a layer of flour on the dough board, then put the fermented dough on the flour and knead the dough until the air is exhausted. When kneading the dough, you can add a little dry flour, so that the dough will be more elastic. At the same time, the flour can also absorb a little moisture in the fermented dough, making the dough more usable. The time to knead the dough until the air is exhausted is at least five or six minutes. Only in this way can the dough be thoroughly kneaded until it is even and the exhaust effect is better.

5. After kneading and releasing the air from the dough, set it aside to rise for about half an hour. After half an hour of rising, the yeast inside the dough can ferment again, making the dough softer and more elastic, and the steamed buns will be better.

6. After the dough has risen for half an hour, we knead it again to make it more uniform. Then use a larger rolling pin to roll the dough into thin sheets with a thickness of about 0.3 cm. Only when the dough is rolled thinner can the flower rolls we make have more layers.

7. After the dough is rolled out, sprinkle 20 grams of cooking oil on the surface of the dough, and then fold the sides of the dough towards the middle so that the dough can be evenly covered with cooking oil.

8. Roll the dough covered with cooking oil into a tube from bottom to top. During the rolling process, it is best to roll the dough tube more compactly so that the layers of the flower roll can be more distinct.

9. Use a cutter to cut the rolled dough into equal-sized pieces and set them aside to rise for five minutes.

10. After the dough has finished rising, we take a piece of dough, press the two ends of the dough with the thumbs of both hands, then stretch it, and use both hands to push in different directions to roll the dough into a spiral shape.

11. Butt the two ends of the spiral dough together, pinch the joint tightly with your hands, and the production of the flower roll dough is completed.

12. Take a steamer, dip a brush in cooking oil, and coat the surface of the steamer with grease. Place the prepared steamed buns on the steamer, with about two centimeters between each bun. Add cold water to the steamer, place the steamer filled with steamed buns in the pot, boil the water over high heat, start timing when steam comes out from around the lid, and steam over high heat for about 20 minutes until cooked.

13. After the steamed buns are cooked, do not rush to open the lid of the pot. Let the pot cool down for five minutes before opening the lid. This can prevent the buns from shrinking when exposed to cold air.

Tips for making flower rolls

1. When fermenting flour, we must use yeast in the correct proportion, and the temperature of the water used to ferment the flour must be around 30 to 35 degrees. Only when the temperature is suitable can the yeast reproduce and grow rapidly. If the water temperature is too hot or too cold, it will affect the fermentation effect of the dough.

2. After the dough has finished fermenting, we must knead the dough until the air is exhausted and it is proofed for the second time. Only when the dough is kneaded evenly and the proofing time is sufficient, the fermented dough will have a better swelling effect and taste.

3. When rolling out the dough, it is best to roll it thinner and more evenly, so that the steamed buns can have distinct layers and have a softer taste.

4. When steaming flower rolls, it is best to put cold water into the pot to allow the flower rolls to rise again in the pot. And when the flower rolls are steamed and taken out of the pot, do not open the lid immediately. Let the pot cool down for five minutes before opening the lid. This can prevent the flower rolls from shrinking due to cold and producing dead dough.