If the flour is not steamed well, not only is it not tasty, but it also looks appetizing, so everyone uses the same method to steam the flour buns, why the steamed effect is different? The following flour manufacturers will take you to learn more.

　　 1. Wrinkles and shrinkage of the epidermis ① The flour is too strong. ② Excessive fermentation. ③The dough is not loose.

　　2. Epidermal blistering ① The humidity of the proofing is too high, which can reduce the humidity of proofing. ②There are bubbles during forming, please try to drive out the bubbles during forming operation. ③During steaming, the water droplets on the surface of the steamed buns will be steamed quickly, avoiding water dripping directly on the surface.

　　3. Steamed buns are easy to age, become hard, and slag: ①The quality of flour is poor, so you can use all-purpose flour instead of Angel Yeast Companion: ②When the steamed bun is formed with insufficient moisture, water can be used appropriately. ③Insufficient mixing, sufficient mixing can make gluten form a network.

　　4. Slow fermentation: ① If the amount of yeast is small or the vitality is decreased, the amount of yeast can be increased appropriately, and the yeast should be stored at low temperature. ②Dough temperature is low when mixing dough, warm water can be used when the proof temperature is not enough. ③The ratio of sugar, oil and salt is heavy, which can reduce the consumption of sugar, oil and salt.