Intermediate06:18
Man tou wei shenme taxian
In the video, Xiao Gaojie explains the main reason behind the collapse of steamed buns is due to the gluten content in the flour. By adjusting the water content, shaping the dough properly, allowing for proper fermentation, steaming on low heat, and delaying the opening of the steamer, she demonstrates how to prevent the collapse of the buns made from the same flour.
Published on 2022-01-07 · Used with permission