Why do steamed buns crack? How to prevent steamed buns from cracking

As we all know, steamed buns are a common type of pasta. They have a variety of flavors and are soft and delicious. They are very popular and many people make steamed buns at home. Some people's steamed buns will crack, which is a common phenomenon. So why do steamed buns crack? Let's take a closer look!

What causes steamed buns to crack?

The cracking of steamed buns is mainly caused by these reasons, which are preventable and controllable:

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The dough will rise within a certain period of time. If it exceeds the specified time, the dough will rise too much. (As shown below)

The fermented dough directly affects the taste of steamed buns. If the dough is fermented with old dough, adding more soda ash can change the taste; without adding soda ash, steaming yeast buns will leave the hidden danger of cracking. Even in winter, the temperature of the dough water is about 50 degrees, and the fermentation time should not exceed 5 hours.

Too little soda ash added

To steam soda ash steamed buns, you must add soda ash to the dough to neutralize its acidity. Generally speaking, 5 grams of soda ash is added to 1 jin of dough (it can be increased to 6 grams in summer). If the amount is less than this, there will be a lack of alkali, resulting in sour steamed buns, dull surface color and cracking.

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The steamed buns that need to be proofed have a certain amount of moisture on their surface. If the lid is removed frequently, the moisture will be lost, cracks will appear on the surface, and the steamed buns will crack.

The dough is hard or covered with dry flour

When kneading steamed buns, some dry flour is sprinkled on the panel or in the steamed bun dough. If too little flour is sprinkled, the dough will become hard, or flour will remain on the steamed bun embryo. In this way, the skin of the steamed bun and the steamed bun filling will separate, causing the skin of the steamed bun to crack.

Inadequate kneading

The main purpose of kneading the dough is to remove the bubbles generated when the dough rises. If you don't knead it hard or for a short time, the bubbles will still exist in the dough. According to the principle of thermal expansion and contraction, the dough will not be damaged when it is left standing, causing the surface of the steamed bun to be stretched by the bubbles and cracks to appear.

Improper handling after kneading

The dough of the steamed buns is kneaded one by one, and each one should be covered with plastic wrap or a wet cloth. Otherwise, the skin will dry out and crack when blown by the wind. The steamed buns will definitely be cracked.

How to make steamed buns without cracking

The right amount of water

The dough should not be too dry. The ratio of water to flour for steamed buns is 1:2, with water being half the amount of flour. The dough made with this ratio will not be too dry and will have just the right hardness. This will not affect fermentation and is one of the reasons why the buns do not crack.

Knead the dough properly

Add dry powder to the fermented dough and knead it evenly to release the air. Do not add too much dry powder at one time. Sprinkle a small amount of dry powder on the panel each time. After all the dry powder is evenly kneaded into the flour, sprinkle some dry powder on the surface of the dough when it becomes moist again. Keep kneading until the dough is no longer sticky and the air is released.

Moisturizing for the second wake-up

After the raw dough of steamed buns is made, it must be covered with a wet cloth. It is not recommended to use plastic wrap. The secondary fermentation of the raw dough will stick to the plastic wrap, and the shape of the raw dough will be destroyed when it is uncovered. The simplest and most practical method is to inject an appropriate amount of water into the steamer, place the raw dough in the steamer, and cover the pot for secondary fermentation. This can maintain the humidity of the raw dough and prevent the surface from being dried out.

Tips for making steamed buns

First, choose the flour

Generally, medium-gluten flour is enough for steaming buns and making dumplings. The most critical thing is to ferment the dough. Whether it is fermented with yeast or with yeast, if the dough is not fermented before steaming buns, it will become lumps. The success or failure of dough fermentation directly determines whether the finished product is soft.

The taste directly affects appetite

If you use old dough for fermentation, you must use an appropriate amount of alkali to neutralize the sour taste produced during fermentation. If you use yeast for fermentation, you can add an appropriate amount of white sugar, which not only promotes fermentation but also improves the taste. You can also use milk or steamed pumpkin puree or purple potato puree to make dough. If you like coarse grains, you can use corn flour or buckwheat flour mixed with flour to make steamed buns. These are all ways to improve the taste.

Secondary fermentation is essential

After kneading and venting the dough, the steamed buns taste better and are chewier after the second proofing. This is because the second proofing makes the dough ferment more fully, the dough is softer, and the ductility of the dough is improved, which is very helpful for the subsequent shaping.

Steam in cold water

After the second proofing, place the dough in the steamer, add cold water and start steaming for about 15 minutes. It is best to have a pot lid with air holes. If there is no air hole, steam will fall on the steamed buns during the steaming process. You can put a toothpick between the pot lid and the pot.

Do not remove immediately

Do not take out the steamed buns immediately after turning off the heat. If you take them out immediately, the large temperature difference will cause the buns to collapse and shrink. If you simmer for three minutes after turning off the heat, the buns will not collapse.