[How does the steamed bun skin soften?

】 _How to steam_Steam method

[How does the steamed bun skin soften?
】 _How to steam_Steam method

The bun is a very famous delicious dish in life, and it is a famous dish popular in the north and south of the country. It has a very important part in people’s breakfast. In the practice of buns, the softness must be mastered. Only the soft buns are eaten.Only when it gets more delicious, otherwise it will be difficult to swallow like noodles.

Let ‘s take a look at how the steamed buns become soft.

Choose the right starter.

1. There are three kinds of starter for baking dough: baking soda, flour (old flour) and dried yeast powder.

They all work in a similar way: Under the right conditions, the starter produces carbon dioxide gas in the dough, and then it expands to make the dough soft and delicious.

2. The gas released by baking soda is not abundant, so the softness of the finished product after baking is not very good.

And it is a weak alkaline substance, which will destroy the vitamins in flour and reduce the nutritional value of pasta. It is not recommended.

3. In some places, the noodle fertilizer is also called old noodle. It is a piece of dough taken after the last fermentation. After proper preservation, it is used as a strain to start fermentation.

Pasta fertilizer must be used with alkali because it makes the dough sour.

However, alkali will destroy the nutrition of the flour, and the amount is very difficult to master, and it is easy to cause waste, so it is not recommended.

4. Active dry yeast (yeast powder) is a natural yeast extract, which is rich in nutrients and more valuable, it is rich in vitamins and minerals.

It is basically completely rich in vitamins, and it also has a protective effect on the vitamins in flour.

Not only that, the yeast can increase the B vitamins in the dough during reproduction.

Therefore, the fermented pasta products are several times more nutritious than fermented pasta such as cakes and noodles.

The amount of baking powder should be more or less.

Baking powder is a natural substance. If you use it more, it will not cause bad results, it will only increase the speed of fermentation, and you may also add more nutrients.

Therefore, for pasta novices, more should not be less can guarantee the success rate of pasta.