Quick-frozen steamed bread is divided into quick-frozen raw steamed bread and quick-frozen cooked steamed bread. The difference between these two processes is that the quick-frozen raw steamed bread is quick-frozen before steaming, while the quick-frozen cooked steamed bread is quick-frozen after steaming. Now all the pre-packaged quick-frozen buns we can buy in the supermarket are quick-frozen cooked buns. First, prepare materials normally, package and shape, steam, and then freeze steamed bread. But it needs to be precooled before freezing. Pre-cooling is to naturally cool the vents of the steamed stuffed bun shop to ensure that the cooled steamed stuffed bun is close to room temperature. After the steamed bread is taken out of the pot, the temperature is very high, and the dough is soft and not elastic enough to withstand extrusion. If it is frozen immediately, it is easy to produce cracks. In addition, due to the high temperature, it is easy to stick when placed. Therefore, the pre-cooling link is necessary in theory. The precooled steamed buns can be frozen in the refrigerator, which is the process of making quick-frozen steamed buns at home. When you need to eat, take it out of the refrigerator, thaw it in the microwave oven for 2 minutes, and then heat it for 1 minute, and you can eat fresh and delicious steamed buns. ?
Quick-frozen raw steamed buns are very important. First, it is the technological process of proofing, and it is right to increase the humidity of proofing appropriately. In this way, enough water can be lost in the process of quick freezing, and the steamed stuffed bun after quick freezing can also keep enough water. Generally speaking, when making steamed buns, the awakening humidity should be controlled at 65%, and when making quick-frozen steamed buns, it should be higher, about 75%. When steaming quick-frozen raw steamed bread, the amount of steam should not be too large. No matter how big or small the quick-frozen steamed buns are, the cooking process needs to be from the outside to the inside. When the outside of the steamed stuffed bun becomes soft, the inside surface can be lifted, and the quick-frozen steamed stuffed bun can be revived and steamed step by step. If the amount of steam is too large, and the inside and outside of the steamed stuffed bun wake up slowly at the same time, there may be a situation that the dough outside prevents the dough inside from waking up, resulting in foaming or small size. In this case, the bigger the steamed stuffed bun, the more obvious it is. In other words, the bigger the quick-frozen raw buns we make, the more we need to control the steaming process. Quick-frozen steamed stuffed bun with raw embryo is a complicated process, which is usually cooked.