The dead side of the steamed bun is not soft, which greatly affects the taste of the steamed bun. Tianfang Baozi teaches you a trick to solve the problem easily.
Many people have made noodles such as steamed buns, steamed buns and dumplings at home. Some friends have some problems. The steamed buns are not soft, collapsed and have a hard taste. They are originally hairy, but they are made like dead faces. Old people and children can not bite and digest them easily. All of these problems have not paid attention to the key details. The restaurant's Baker said that these are not good for the second wake-up. When the steamed buns are wrapped, they can't be steamed directly. If they are put on the case board for the second wake-up, there will be no death.
The effect of the second wake-up is related to temperature and humidity. The restaurant is filled with a special fermentation tank. But we don't have this kind of equipment in our family. How to control the temperature and humidity of the second fermentation?
Don't worry, the pastry teacher taught us a little skill. At home, we can use the steaming pot to add water and heat it. When the pot starts to heat up, turn off the fire, put the wrapped buns on the grate, then put them on the steaming pot, cover them, and use the hot steam in the steaming pot to achieve the desired temperature and humidity. That is, we made a "fermentation tank". After 20 minutes of secondary fermentation, the volume of steamed buns was much larger than before, and then they were steamed directly. This way to steam steamed buns, after the pot to ensure that each is fragrant and soft, there is absolutely no dead place.
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