Why do steamed buns become hard when they cool? How to keep steamed buns from becoming hard when they cool

As we all know, steamed buns are a common type of pasta. There are many ways to make them, and they have rich flavors. They are soft and delicious. Many people like to eat steamed buns, especially people in the north. Some people make steamed buns at home, but the steamed buns will become hard when they cool down. So why do steamed buns become hard when they cool down? Let's take a closer look!

Why do steamed buns become hard when they cool down?

First: The ratio of flour to water is wrong

The dough ratio for steamed buns is 2:1. 500 grams of flour needs to be added with 250 grams of warm water. The dough for steamed buns needs to be slightly softer, and 500 grams of flour needs about 265 grams of water. If the amount of water is too much, the dough will become soft, and a large amount of flour will need to be kneaded when kneading the dough, which will cause the buns to become hard after cooling.

Second: After the fermentation is completed, the dough is not kneaded properly

The fermented dough must be kneaded carefully, but do not add too much flour. Knead it several times, and it will take about 20 minutes to knead it well.

Third: Not enough awakening

The first fermentation should be done properly. The fermented dough is twice as large as the original one. Use your finger to dip in flour and poke a hole. The fermentation is complete only when the hole does not shrink or collapse. The steamed buns need to be proofed for a second time, but remember not to proof them for too long. It will take about 15 minutes in summer and 25 minutes in winter, otherwise the steamed buns will taste bad.

Fourth: Improper storage

If you can't finish the steamed buns, put them in a fresh-keeping bag and seal them after they cool down. If you can't finish them for the time being, you can freeze them. If they are completely exposed to the air, they will become hard if they lose too much moisture.

How to keep steamed buns from getting hard after they cool down

A sufficient amount of water must be added, and then we need to master the dough leavening techniques. Also pay attention to the importance of secondary proofing. Then, we should not leave the steamed buns outside for a long time. If necessary, putting them in a plastic bag and refrigerating them is also a good choice.

When kneading the dough, add water in small amounts several times to make it into a slightly moist dough. The way to judge is to press your hands and a little water will stick to them, but your hands are not sticky with water. This means it is successful. So when we take out the dough after it has risen, because of the moisture, the dough has many air bubbles and can be easily taken out. This is the ideal state for rising the dough.

The better the dough is fermented, the softer the steamed buns will be, and the steamed buns will not become hard after cooling down.

Homemade steamed buns

1. Required materials: flour, baking powder, sugar, water or milk, fermented glutinous rice (optional)

2. Mix the dough: Take a large bowl, add appropriate amount of flour as needed, add baking powder, sugar, and fermented glutinous rice in turn, mix all kinds of ingredients, use warm water of about 30 degrees in winter, and normal temperature water in summer. Start mixing the dough. The dough for making steamed buns needs to be slightly harder so that it tastes better when eaten; the dough for making dumplings needs to be slightly softer so that it tastes richer when eaten, the dumpling skin is soft and delicious, and the stuffing is fresh and delicious.

3. Let the dough rest: Let the dough rest for 5 minutes after mixing. Knead it again to make it softer and stronger. Seal it with plastic wrap and let it ferment. The fermentation time depends on the temperature. Let it ferment until it is twice as large as a honeycomb. If it does not bounce back when you insert a finger into it, it is done.

4. Production: Sprinkle dry flour on the chopping board, knead the dough to let it rise and exhaust. Roll it into strips, cut it into pieces, roll the dough, and make dumplings; for steamed buns, roll it into strips, cut it into pieces, knead it again to increase its strength, and arrange it into a steamed bun shape. Put cold water in the steamer, brush the steamer with oil, put the steamed buns in the steamer, do not turn on the fire, and ferment it twice for about 10-15 minutes. Bring to a boil over high heat, then turn to medium heat, and let the dumplings cook for 20 minutes and the steamed buns cook for 30 minutes. Turn off the heat and remove from the pot after 5 minutes.