There are several reasons: 1. When the steaming is small, or the air pressure is too low, or the steaming time is short. If it is not familiar, it may stick to the teeth. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough. If this is the case: It is recommended to check the liquefied gas, sometimes different liquefied gas and fire power are different. Li Ji used the liquefied gas to stand on the air. It was also very expensive. One boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time for a can of gas was also long. 2. If there are too many times the crusher surface, if the number of times is too large, the gluten in the dough will be severely damaged, resulting in the steamed steamed buns and buns are not chewy, and the taste is sticky. Press, and then use fine spacing to fine pressure. Generally, the pressure surface is 7-9 times, and there will be diarrhea. 3. Excessive hair wake -up: This problem is similar to the number of times the pressure surface, which is due to destroying the gluten and the taste of the finished product. 4. Flour problems: There are two problems here, one is the problem of wheat, the newly made wheat flour, the buns made of the buns may have the problem of sticky teeth, so generally open the buns steamed bun shop The boss will do some flour, and then use the buying flour town a month to basically solve this problem. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.
After the buns are steaming, the problem of sticking teeth. Many friends have asked Li Ji. Today, Li Ji summarized it. I hope it will be helpful to everyone.

Li Ji thinks that the bun buns are steaming and the sticky teeth are in the following aspects:
1. , Or if the air pressure is too low, or the steaming time is short, if it is not familiar, it may stick to the teeth. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough.
If this is the case: Li Ji also recommends to check the liquefied gas, sometimes different liquefied gas and firepower are different. Li Ji used the liquefied gas before At that time, the fire is relatively soft, and it is very expensive. One time the boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time of a can of gas was used for gas. Also long.

2. If there are too many times, if the number of times will severely destroy the gluten in the dough, causing the steamed steamed bun buns to be chewy, the taste is sticky and sticky Generally, when the surface is pressed, the pressure should be removed with a large spacing, and then the fine pressure is used with thin spacing. Li Ji generally presses 7-9 times, and then more diarrhea will occur.
3. Excessive wake -up: This problem is similar to the number of presses, all of which are due to destroying the gluten, which causes the finished taste and stickiness. Regarding the issue of wake -up, Li Ji has written many related articles It also involves all stages of wake -up. Interested friends go to the WeChat public account Baozi Entrepreneurship Exchange Platform, where you should solve your doubts about the issue of wake -up.

4. Flour problems: There are two problems here, one is a wheat problem, the flour made of new wheat, the bun buns made by the new wheat may The problem of sticky teeth, so the owners who generally open the bun shop will have some flour, and will basically solve this problem to use the flour bought for a month. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.
Is the analysis of Li Ji or above may help friends who have problems in this area. If you do n’t understand or do n’t Li Ji say a place, you can leave a message, we can exchange discussions together.
1. Check out whether the flour is used for low -gluten powder. It is made of cake. To use the middle tendon.
2. Whether the noodles are sufficient and whether the water is appropriate. Because it is too dry, it is not easy to get up, too humid tendons and powder should be separated
3. The time of wake -up is enough, the hair is not short -short, and the soft couch is too long.
The method of attachment
Materials: 500 grams of ordinary flour, 250 grams of warm water (flour: water = 2: 1), dry yeast 2 tea spoon (that is 10 grams. Usually use Ainqi dry yeast), 5 grams of white sugar.
1. Put the flour in the pot and dig a pit in the middle.
2. Follow the yeast and sugar in warm water (this process takes five minutes). Note that the water temperature should not be too high, just touch the warmth, otherwise the yeast will be killed, and the yeast will not be activated.
3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then rub it into a non -stick dough with your hands. If the ratio of flour: water = 2: 1, the dough is wet, then add some flour. I watched TV that if this effect appears, it means that the quality of flour is good. Finally, the kneading dough should satisfy the "three light": the surface light (the surface of the dough is smooth and non -sticky), the hand light (the noodles on the hand), and the pot light (the noodles are not stained in the pot). After harmony, cover a wet cloth on the pot and ferment in a warm place. It can be placed in the room in summer, and it can be placed on the heating in winter, but do not put it under the sun! The fermentation time is about 1 hour.
The reason for the buns to taste a bit sticky: 1. If the hair may not be up or alkaline, it may be running when it is steamed. 2, if it is hot noodles, it may not be steaming enough 3, otherwise it is not good flour The skin of raw frying buns and steamed buns is two different hair noodles ...
Is when making steamed buns, do not have to wait for the surface. Do it directly with a good noodle. Such a steamed bun is smooth. There is also sour ...
The situation that you said is generally overwhelming ... The hair and no hair of steamed buns depend on experience, not just watching other people's videos are useful Generally, when the steamed buns are ready, it is a rigid board. It is a bit loose to pinch it up. At this time, it can be steamed ...
R n tells me what you add you in the steamed buns ... I am doing this line ... Many things are useless to see others doing, many things are usually accumulated experiences ,,, other people's videos are all dead things. Different seasons are different from the amount of things that add things in it. The wake -up time is different, and the temperature of the water is different ...
After steaming the buns, there are several reasons for sticking teeth:
1. When the steaming is small, or the pressure is too low, or the steaming time is short, not familiar with it, not familiar with it, not familiar with it, not familiar with it, not familiar with it. It may be sticky. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough.
If this is the case: Li Ji also recommends to check the liquefied gas, sometimes different liquefied gas and firepower are different. Li Ji used the liquefied gas before At that time, the fire is relatively soft, and it is very expensive. One time the boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time of a can of gas was used for gas. Also long.

2. If there are too many times, if the number of times will severely destroy the gluten in the dough, causing the steamed steamed bun buns to be chewy, the taste is sticky and sticky Generally, when the surface is pressed, the pressure should be removed with a large spacing, and then the fine pressure is used with thin spacing. Li Ji generally presses 7-9 times, and then more diarrhea will occur.
3. Excessive wake -up: This problem is similar to the number of presses, all of which are due to destroying the gluten, which causes the finished taste and stickiness. Regarding the issue of wake -up, Li Ji has written many related articles It also involves all stages of wake -up. Interested friends go to the WeChat public account Baozi Entrepreneurship Exchange Platform, where you should solve your doubts about the issue of wake -up.

4. Flour problems: There are two problems here, one is a wheat problem, the flour made of new wheat, the bun buns made by the new wheat may The problem of sticky teeth, so the owners who generally open the bun shop will have some flour, and will basically solve this problem to use the flour bought for a month. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.
There are several reasons:
1. When the steaming is small, or the air pressure is too low, or the steaming time is short. If it is not familiar, it may stick to the teeth. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough.
If this is the case: It is recommended to check the liquefied gas, sometimes different liquefied gas and fire power are different. Li Ji used the liquefied gas to stand on the air. It was also very expensive. One boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time for a can of gas was also long.
2. If there are too many times the crusher surface, if the number of times is too large, the gluten in the dough will be severely damaged, resulting in the steamed steamed buns and buns are not chewy, and the taste is sticky. Press, and then use fine spacing to fine pressure. Generally, the pressure surface is 7-9 times, and there will be diarrhea.
3. Excessive hair wake -up: This problem is similar to the number of times the pressure surface, which is due to destroying the gluten and the taste of the finished product.
4. Flour problems: There are two problems here, one is the problem of wheat, the newly made wheat flour, the buns made of the buns may have the problem of sticky teeth, so generally open the buns steamed bun shop The boss will do some flour, and then use the buying flour town a month to basically solve this problem. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.
After the buns are steaming, the problem of sticking teeth. Many friends have asked Li Ji. Today, Li Ji summarized it. I hope it will be helpful to everyone.

Li Ji thinks that the bun buns are steaming and the sticky teeth are in the following aspects:
1. , Or if the air pressure is too low, or the steaming time is short, if it is not familiar, it may stick to the teeth. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough.
If this is the case: Li Ji also recommends to check the liquefied gas, sometimes different liquefied gas and firepower are different. Li Ji used the liquefied gas before At that time, the fire is relatively soft, and it is very expensive. One time the boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time of a can of gas was used for gas. Also long.

2. If there are too many times, if the number of times will severely destroy the gluten in the dough, causing the steamed steamed bun buns to be chewy, the taste is sticky and sticky Generally, when the surface is pressed, the pressure should be removed with a large spacing, and then the fine pressure is used with thin spacing. Li Ji generally presses 7-9 times, and then more diarrhea will occur.
3. Excessive wake -up: This problem is similar to the number of presses, all of which are due to destroying the gluten, which causes the finished taste and stickiness. Regarding the issue of wake -up, Li Ji has written many related articles It also involves all stages of wake -up. Interested friends go to the WeChat public account Baozi Entrepreneurship Exchange Platform, where you should solve your doubts about the issue of wake -up.

4. Flour problems: There are two problems here, one is a wheat problem, the flour made of new wheat, the bun buns made by the new wheat may The problem of sticky teeth, so the owners who generally open the bun shop will have some flour, and will basically solve this problem to use the flour bought for a month. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.
Is the analysis of Li Ji or above may help friends who have problems in this area. If you do n’t understand or do n’t Li Ji say a place, you can leave a message, we can exchange discussions together.
1. Check out whether the flour is used for low -gluten powder. It is made of cake. To use the middle tendon.
2. Whether the noodles are sufficient and whether the water is appropriate. Because it is too dry, it is not easy to get up, too humid tendons and powder should be separated
3. The time of wake -up is enough, the hair is not short -short, and the soft couch is too long.
The method of attachment
Materials: 500 grams of ordinary flour, 250 grams of warm water (flour: water = 2: 1), dry yeast 2 tea spoon (that is 10 grams. Usually use Ainqi dry yeast), 5 grams of white sugar.
1. Put the flour in the pot and dig a pit in the middle.
2. Follow the yeast and sugar in warm water (this process takes five minutes). Note that the water temperature should not be too high, just touch the warmth, otherwise the yeast will be killed, and the yeast will not be activated.
3. Pour 2 into the pit of 1, immediately stir it into a small dough with chopsticks, and then rub it into a non -stick dough with your hands. If the ratio of flour: water = 2: 1, the dough is wet, then add some flour. I watched TV that if this effect appears, it means that the quality of flour is good. Finally, the kneading dough should satisfy the "three light": the surface light (the surface of the dough is smooth and non -sticky), the hand light (the noodles on the hand), and the pot light (the noodles are not stained in the pot). After harmony, cover a wet cloth on the pot and ferment in a warm place. It can be placed in the room in summer, and it can be placed on the heating in winter, but do not put it under the sun! The fermentation time is about 1 hour.
The reason for the buns to taste a bit sticky:
1. If the hair may not be up or alkaline, it may be running when it is steamed.
2, if it is hot noodles, it may not be steaming enough
3, otherwise it is not good flour
The skin of raw frying buns and steamed buns is two different hair noodles ...
Is when making steamed buns, do not have to wait for the surface. Do it directly with a good noodle. Such a steamed bun is smooth. There is also sour ...
The situation that you said is generally overwhelming ... The hair and no hair of steamed buns depend on experience, not just watching other people's videos are useful Generally, when the steamed buns are ready, it is a rigid board. It is a bit loose to pinch it up. At this time, it can be steamed ...
R n tells me what you add you in the steamed buns ... I am doing this line ... Many things are useless to see others doing, many things are usually accumulated experiences ,,, other people's videos are all dead things. Different seasons are different from the amount of things that add things in it. The wake -up time is different, and the temperature of the water is different ...
After steaming the buns, there are several reasons for sticking teeth:
1. When the steaming is small, or the pressure is too low, or the steaming time is short, not familiar with it, not familiar with it, not familiar with it, not familiar with it, not familiar with it. It may be sticky. If this is the case, you can also check the sealing of the steamer or steamed drawer to see if there is a place where there is air or whether the firepower is not enough.
If this is the case: Li Ji also recommends to check the liquefied gas, sometimes different liquefied gas and firepower are different. Li Ji used the liquefied gas before At that time, the fire is relatively soft, and it is very expensive. One time the boss of a fried fritter suggested that Li Ji added a fuel to the liquefied gas. After adding it, it felt that the firepower of the entire steam furnace was strengthened, and the time of a can of gas was used for gas. Also long.

2. If there are too many times, if the number of times will severely destroy the gluten in the dough, causing the steamed steamed bun buns to be chewy, the taste is sticky and sticky Generally, when the surface is pressed, the pressure should be removed with a large spacing, and then the fine pressure is used with thin spacing. Li Ji generally presses 7-9 times, and then more diarrhea will occur.
3. Excessive wake -up: This problem is similar to the number of presses, all of which are due to destroying the gluten, which causes the finished taste and stickiness. Regarding the issue of wake -up, Li Ji has written many related articles It also involves all stages of wake -up. Interested friends go to the WeChat public account Baozi Entrepreneurship Exchange Platform, where you should solve your doubts about the issue of wake -up.

4. Flour problems: There are two problems here, one is a wheat problem, the flour made of new wheat, the bun buns made by the new wheat may The problem of sticky teeth, so the owners who generally open the bun shop will have some flour, and will basically solve this problem to use the flour bought for a month. The other is the quality of flour. If the flour is moldy, the group, or the storage time is too long, the bun buns made by it are also sticky.