When steaming steamed bread, what points should we pay attention to in order to easily solve the problem of hair retraction? First, is yeast ineffective? Several times, the steamed bread basically woke up well and died completely. After several job interviews, I realized that it was the yeast that had been unpacked for a long time at room temperature, which made the yeast ineffective. To judge whether yeast is invalid, you can put warm water above 35 degrees from the bowl, add some yeast and stir it, and put it in a warm place for about 7 minutes to see if there is foam outside. If there is foam, it means it has vitality, otherwise it is invalid. Preservation of yeast: after opening, put the yeast in the refrigerator with a sealing clip, so that the yeast can be preserved for a long time. But try to buy small bags and buy them after use, so as to ensure the vitality of yeast.

Second, warm water melts yeast, and the temperature higher than 47 degrees is easy to be scalded to death, which may lead to unsuccessful awakening. The correct way is to melt the yeast with warm water. It is unlikely that every family will prepare a thermometer in daily life. According to the experience of corn, it feels warm by hand, the temperature is just right, and it doesn't paste.

Third, the dough should be symmetrical. After adding yeast water, the wheat flour should be fully kneaded to make the wheat flour and yeast stir evenly, which is beneficial to dough fermentation. Knead for a while until it becomes smooth dough, and the steamed stuffed bun will taste better.

Fourth, basic fermentation The first fermentation is called basic fermentation. Dough should be fermented in a warm place. If the fermentation time is uncertain, the temperature is high, the fermentation is fast and the temperature is low, the fermentation will be slower. Judging whether the dough is fermented well, the dough has been fermented to twice the size and torn into a honeycomb. When I wake up every day, I will burn some warm water in the wok and put the dough on it for fermentation, so that even in winter, I can ferment most of it in more than an hour.

Fifth, the dough exhaust pipe wakes up for the first time, and then you need to face the dough exhaust pipe again, knead it repeatedly, cut it with a knife, and observe that there are no big pores in the horizontal slice, and the exhaust pipe will do. The function of the exhaust pipe is to spread the yeast in the dough again, so that the internal structure of the dough is more symmetrical and the dough is more fully fermented. The second is to promote the swelling of water gluten and make dough soft.

The dough fermented for the sixth time and the second time is relaxed, so that the steamed dough can be fluffy and soft, and the taste is better. The second fermentation time is very fast. Generally, the fermentation time in a warm place is 15-20min. Press hard and lightly, and there will be obvious resilience in the place. Then weigh it by hand, and the second fermentation is completed.

Seventh, the evaporation surface is usually cold water in the pot. After the fire boils, steam over medium heat 13- 15 minutes. You can't open the lid at this time, you need to wait for 5 minutes. This step is called virtual steaming. Close to the indoor temperature 5 minutes before opening the lid, so that the steamed bread will not shrink. Among them, it is mainly because of the principle of thermal expansion and cold contraction. Hot steamed bread is easy to shrink when it meets strong cold air, so virtual steaming is very important.