The steamed buns are cracked. Is it good or bad to steam them? What's the matter with the steamed buns?

Steamed buns are a common type of pasta. They are made by steaming flour. They are soft and delicious, and are well-liked by people. Many people, especially people in the north, steam steamed buns at home. Some people's steamed buns will crack. So is it good or bad to steam the cracked buns? Let's take a closer look!

Is it good or bad if the steamed buns crack?

It is a normal phenomenon that steamed buns crack when steamed. Compared with non-cracked ones, cracked steamed buns are not very good, both in appearance and taste.

Steamed buns may crack after each steaming, which may be caused by insufficient second fermentation time. The secret of smooth buns is to ferment the dough twice. The dough should be fermented at least twice, and kneaded smooth each time. When fermenting, cover the dough with a wet cloth or plastic wrap to prevent excessive evaporation of water and dry skin.

Why do steamed buns crack?

It is also a common phenomenon that steamed buns crack. This can happen to both soda ash steamed buns and yeast steamed buns. The reasons for this are probably the following:

First: It may be that the dough was over-fermented, that is, the dough was too old or too much yeast powder was added.

Second: It appears on the soda ash steamed buns. If not enough alkali is added, a sour smell will come out when the steamed bun cracks.

Third: The dough was too hard, or the water was too little, so it was too dry when steamed, and it cracked.

Fourth: too much dry flour was sprinkled, so the dough should be kept moist and covered with a wet cloth after kneading.

Fifth: It is because the steamed buns are over-fermented or the fermented dough is blown by the wind.

Sixth: It may be because when the dough is rising, the lid is opened from time to time, allowing cold air to enter. Another possibility is that during the steaming process, the fire is turned too high, causing too much steam to be generated.

How to steam buns without them cracking

The dough is not kneaded evenly, the time is not enough and the force is uneven. Knead it for a few more minutes or use high-gluten flour. The dough is too hard, there is too much flour and not enough water, and too much dry flour is kneaded in. Add some water. The fermentation time is not long enough. Carbon dioxide will be produced when the steamed buns are fermented. The most suitable temperature for fermentation is 27-30 degrees. The temperature of the water used for fermentation can be adjusted appropriately according to climate changes. It is best to use yeast, which has a good taste and color. Before steaming, sprinkle a little water on the steamed buns, not too much, but evenly, so that they will not be too dry and will not crack.

When steaming, the fire is too high and it is too hasty. It is best to use medium heat and let it sit for a while before serving.