Why do steamed buns collapse?

Many people like to eat steamed buns. When making buns by themselves, they often collapse. There are many reasons for the collapse of buns. For example, if they are not cooked, it will cause sticking and collapse. In addition, if they are steamed but not turned off the heat, the skin will become wrinkled, which will also easily cause collapse. It is also related to the fermentation of the dough.

Why do steamed buns collapse? 1. They are not cooked. 1. If there is uncooked dough in the middle, they will stick to each other after cooling, causing collapse. 2. If the fire is too high and the dough is over-steamed, it will also collapse, and the surface will be wrinkled (if you don’t have wrinkles, this item can basically be ruled out). 3. The fermentation time is too long, or too much yeast is added. The principle is that it is best to steam the dough when it is twice its original size. If it is too big, there will be too much carbon dioxide in it and the flour will not be able to support it, so it will collapse after being cooked. 4. The flour is not strong enough or the flour is made from sandy wheat. Fermented pasta relies on the gluten in the flour for support. If the flour is too weak, it will contain too little gluten and will not be able to support the gas produced by fermentation, causing it to collapse. 5. The dough is not kneaded evenly, resulting in uneven moisture content and different gluten strength in some parts, causing some collapse or shrinkage. 6. Lift the pot immediately after steaming as the large difference in air pressure inside and outside will cause the food to collapse. After steaming, wait for 5 minutes before opening the pot.

Tips for steaming buns without them collapsing

First, prepare 500 grams of flour, 4 grams of yeast, and 200 ml of warm water (note: the amount of yeast can be increased or decreased according to the temperature of the environment)

What I usually do is to dissolve the yeast with warm water first, then pour the water into the flour and knead it into a dough. Remember not to be lazy at this step, you must knead it thoroughly and knead it for a while after there is no dry dough. (Tip 1: Knead the dough thoroughly)

After kneading the dough, wet the surface of the dough with water, cover it and let it rest for about half an hour. (Tip 2: Wet the surface of the dough, because the basic conditions for dough fermentation are humidity and temperature)

When the dough expands to twice its size, continue kneading the dough to remove the air inside, and then let it rise for the second time. (Tip 3: Secondary rise of dough)

When the dough expands to twice its size again, pinch it into pieces without kneading it. When rolling it out, be careful to use less flour and do not roll the skin too thin; it should be of some thickness. (Tip 4: Use less flour when rolling the dough, and don’t roll it too thin)

After wrapping the buns, put them in a pot with cold water. I made pork filling and steamed them for 20 minutes after the water boiled.