The reason why the buns collapse

The collapse of buns is due to the flour. If the gluten content of the flour is too low, the buns will not be tough enough, and will collapse when steamed. Another reason for the collapse of buns is that the buns are not cooked through and the yeast powder is not fully fermented. If we want to make fluffy buns, kneading the dough is very important. The toughness of the flour and the time it takes to rise are the key to making the buns fluffy.

Why do steamed buns collapse when steamed?

First, the quality of the flour is not good, the gluten content is not up to standard, either too high or too low.

Second, the buns are not steamed thoroughly. Try using a different steamer or increase the heat.

Third, if the dough is fermented too much, the buns may collapse.

Fourth, you are too impatient when kneading the dough, which results in the dough not being fully kneaded.

Fifth, when steaming buns, the water droplets on the lid will drip onto the buns, causing them to collapse.

In fact, there are some requirements for steaming buns:

First, we should master its proofing time; it is to make the green dough continue to expand and become soft after steaming. But we should also master the proofing temperature, humidity and time to avoid affecting the quality.

Second, the water must be boiled and the steam must be sufficient. The steamer must be tightly covered. No matter what you steam, the fire must be strong and the steam must be sufficient before putting it into the steamer. Otherwise, the food will stick to the teeth, collapse, and become stiff. In addition, you must flexibly control the steaming time!

It is best to turn to low heat before steaming and leave the lid open a little to allow excess steam to dissipate before opening the lid. The main reason for the collapse of buns is that the fire is too high, causing too much steam in the pot, causing the buns to absorb a large amount of steam. When the steam suddenly decreases, the buns will collapse.