Why do steamed buns become deflated when they come out of the pot? How to prevent steamed buns from becoming deflated when they come out of the pot

As we all know, steamed buns are a common type of pasta. They have many flavors, including white flour steamed buns, corn steamed buns, and brown sugar steamed buns. They are sweet and delicious, soft and tasty, and are very popular among people. So why do steamed buns suddenly deflate when they are out of the pot? Let's take a closer look!

Why did the steamed buns suddenly deflate when they came out of the pot?

When the steamed buns were out of the pot, I suddenly found that some of them were deflated. That is, the surface shrunk. This happened because we opened the lid of the pot immediately after the steamed buns were cooked. This is what we usually call the phenomenon of thermal expansion and contraction. When the steamed buns are at high temperature and encounter cold air, they will shrink. However, not all steamed buns will be like this. Only some of the steamed buns on the top layer of the steamer will shrink.

Regarding the phenomenon that some steamed buns become deflated when they come out of the pot, I specially did an experiment and proved that the main reason is that the lid of the pot is opened directly when the steamed buns are taken out of the pot without being cooled.

In order to give you a correct answer, I followed the correct process when the dough was fermented and when the dough was proofed for the second time. When I operated correctly, I opened the lid of the pot immediately after the steamed buns were taken out of the pot. As a result, two or three of the steamed buns shrank and collapsed. I saw the moment the steamed buns collapsed with my own eyes. The white and big steamed buns deflated in an instant. This shows a problem. Opening the lid of the pot immediately after the steamed buns are taken out of the pot is the main reason for the shrinkage.

Experiments have shown that opening the lid of the pot instantly without cooling it down is one of the main reasons why steamed buns become deflated!

After the experiment, when the second pot of steamed buns came out of the pot, I turned off the fire and did not open the lid immediately. Instead, I let the steamer cool down for about seven or eight minutes, then opened the lid a little to let the steam out, and finally opened the lid completely. At this time, the steamed buns in the pot were all white and big, and none of them were deflated. After two experiments, it was proved that when making steamed buns, as long as the dough is well fermented and the fermented dough is kneaded for the second time, don't rush to open the lid when it is finally out of the pot, then there will be no very few steamed buns deflated, and the steamed buns you steam will be guaranteed to be big, white, soft and delicious.

How to make steamed buns not shrink

Pay attention to fermentation

The first step is fermentation. Check if the dough is not fermented well. We will ferment the dough when steaming buns. Yeast is generally used for fermentation. If the ratio of yeast to flour is good, the steamed buns will be white and fragrant. However, if the ratio is inconsistent, it may cause the steamed buns to become deflated.

Cover the pot

Secondly, during the steaming process, the lid must be closed tightly to prevent the steam in the pot from leaking out. Of course, natural evaporation and leakage is normal. If the lid is not closed tightly, the steam in the steamed buns may leak out, causing the air pressure in the pot to be instantly lower than that outside, causing the pot to become deflated and the steamed buns to collapse.

Pay attention to the heat

Also, the fire is too high after the pot is turned on. It is not suitable to use high fire to steam buns. If the fire is still too high after the pot is turned on, it is easy to cause the buns to become deflated. Because the fire is too high, the water vapor inside is in short supply. Once the pot is turned on, it is easy to cause the buns to become deflated. Remember, after the buns are steamed and the fire is turned off, do not open the pot immediately. Let the pot cool down naturally. Wait about 5 minutes before opening the pot, so that the buns will not become deflated.

What is the best temperature for steaming buns?

In rural areas, people use a big pot to steam the buns. Use high heat for the first twenty minutes, medium heat for the middle twenty minutes, low heat (called wandering heat) for another ten minutes, and finally low heat for ten minutes, for a total of one hour. This method can reduce the temperature difference and make the steamed buns safe.

The reason why the steamed buns become deflated when they are out of the pot is because of the drastic change in temperature. When the steamed buns are steamed in the pot, the temperature is very high (about 100 degrees). When they are cooked and taken out, the lid of the pot or the cage is suddenly opened. The steamed buns are in a high temperature state and are instantly attacked by the low temperature outside. In 1 second, some symptoms of skin collapse are shown. People in the old days say that the steamed buns are pinched by ghosts. In fact, this change process is what people usually call the "heat expansion and cold contraction" reaction.

If you steam steamed buns in summer, when the outside temperature is above 30 degrees, the buns taken out of the pot will not have the skin collapsed, and will be more beautiful. This is a natural law.

In winter, there is no heating in the countryside of my hometown and the temperature is very cold, so when the steamed buns are out of the pot, it is easy or often to have problems.

How to avoid steamed buns from collapsing

After turning off the heat, simmer for three to five minutes before opening the lid, and the steamed buns will not collapse. After three to five minutes, the temperature of the water vapor will drop and it will slowly fall along the inner wall of the lid. The temperature in the pot will drop and the air pressure will decrease. At this time, if you open the lid again, the steamed buns will not change.

We all know that when steaming buns, the temperature of the steam in the pot is very high, and it is this high-temperature steam that makes the buns mature. When the fire is just turned off, the temperature of the steam is still very high, and the air pressure inside and outside the pot is very different. At this time, when the lid is opened, the buns, which are already very hot, encounter cold air and will shrink immediately, the surface becomes wrinkled, and the volume becomes smaller, and the taste is no longer fluffy and soft.