What to do if the steamed buns are too long

Because of the difference in climate between the north and the south, people's eating habits are also different. It is said that northerners like to eat pasta, and southerners like to eat rice, so people in the north are very proficient in making pasta. Some young people who have just learned to make pasta always fail to make it well. Either they put too much alkaline flour or the dough is fermented for too long. So what should they do if the steamed buns are overcooked? Let's find out.

1. What happens if flour is over-fermented?

What happens if flour is over-fermented? Can the flour be reused?

1. Fermentation time is related to temperature and the amount and activity of yeast. The time stated in the instructions is the fermentation time that can be achieved based on the amount used. The time is not absolute. The temperature in the steamed bun workshop is suitable, and secondary fermentation is often used to achieve good fermentation effect. Generally, families should not ferment the steamed buns for more than 6 hours, and no longer than 12 hours. Otherwise, the buns will be too fermented and too soft. If you use commercially available yeast and ferment it at room temperature for more than 24 hours, acetic acid bacteria will easily form inside, causing the steamed buns to become sour. Escherichia coli and Aspergillus flavus require longer time and are affected by foreign bacteria to produce.

2. When the fermentation time is too long, the taste of the food will deteriorate. Steamed bread will become sour if fermented for a long time, and may also breed E. coli, aflatoxin and other toxins.

3. The fermentation time is long, the surface of the finished product is dark and has blisters, the steamed buns are small in size and easy to shrink, and the internal structure is rough and the taste is poor.

4. Yeast is a kind of bacterial community, which contains a small amount of gas-producing and acid-producing bacteria. When producing gas, it also produces acid substances. If the gas-producing and acid-producing bacteria multiply in large numbers over a long period of fermentation, it will become sour. Even the pure yeast you buy contains acid-producing bacteria.

Tips: If the flour is fermented for too long, the dough for making buns will become sour. But adding some alkali can neutralize it and still be used to steam buns. So it’s not good for flour to ferment for a long time, but it can be compensated.

2. Flour fermentation method

Flour fermentation method:

1. Add flour in moderation. If you use homemade yeast, you can add more. For every 500 grams of flour, add about 80 grams of yeast. If you use fresh yeast, add 5-10 grams for every 500 grams of flour.

2. If you use fresh yeast, you can dissolve it in warm water, then add it to the flour in proportion and mix well, place it in a warm place and wait for it to ferment. If you use yeast, you can do it in two steps. First, use a small half bowl of flour and yeast to knead evenly, and ferment for about 3-4 hours, then knead the rest of the flour and ferment for another 2-3 hours. If time is limited, you can combine the two steps into one; more flour, higher ambient temperature, faster fermentation, otherwise, slower fermentation;

3. Add a little salt when kneading the dough, which can promote the yeast to reproduce faster and produce more carbon dioxide. The steamed buns will be soft, chewy, sweet and delicious. You can also add some beer for better results.

3. Identify the degree of fermentation:

1. Press the dough with your hands. If it has strong gluten and good elasticity, it means it is well fermented. If the dough has small and few holes after cutting, and the sweet and sour taste is not obvious, it means the dough is not fermented enough and needs to be fermented further.

2. Press the dough hard and it will be elastic, slightly subside, and have a certain amount of gluten strength. When you pat it hard, the dough will make a "bang bang" sound. Cut the dough and see that there are many holes and a smell of wine, which means the dough has risen properly.

3. After the dough has risen, it sinks immediately when you touch it with your hand and has poor gluten strength. After cutting, the dough feels like cotton wool, with large and dense holes and a strong sour taste, indicating that it has been over-fermented. At this time, you need to add alkali or add some flour again. The amount of flour to add depends on the degree of fermentation.