Why are the steamed buns sold outside so much whiter than those made at home?

First of all, the reason why there is a significant gap between the steamed bread you buy and the steamed bread you make is because the people who sell the steamed bread will go through special treatment in the process of making the steamed bread。As we all know, when seeing some good-looking things, people will become more appetizing, so they begin to add a whitening agent in the process of mixing noodles, the scientific name of this whitening agent is formaldehyde sodium bisulfite, commonly known as hanging white block, this thing is only harmful to the body.

It is understood that the state stipulates that more than one gram of whitening agent is added to each kilogram of flour, so if the steamed bun you buy is for this reason, don't eat it. Of course, not all businesses do this, some are using alkali, which is the best, the pH reaches the alkali, the steamed bread can be white, the steamed bread is thin, in addition, the quality of kneading plays the most critical role in the quality of the pastry, and it is also the main reason why they do not buy the white, the steamed bread shop is operated by machinery, and the manual strength at home is limited.

Secondly, flour is different。If you buy flour at home, you won't be able to prepare it specifically for making steamed buns, so it may not look too good in color, and the flour will not be very white. The steamed bun shop uses steamed bread flour or high-gluten flour, and the flour mill's flour yield is more than 60%, and the pure whiteness is also high.

At the same time, the use of stoves is not the same. Family steamed buns are built on small steaming utensils such as electric hot pots with one or two layers of small cage drawers, while steaming workshops generally use large iron pots, pressure cookers, large cage drawers, and some use large steamers and multi-layer large cage plates.

In fact, if you want to make your own steamed bread as good and delicious as the one sold outside, there is also a trick, when we steam the steamed bread, we must put the yeast and sugar together in the water below 40 degrees to stir evenly, and then pour in the flour to knead the dough, put the dough into a pot of warm water for a second proofing, about 20 minutes, so that the fermentation is more complete, the formation of pores is more uniform, and then steamed, so that the buns, steamed buns are not only beautiful but also delicious.

The steamed buns sold outside are specially treated to make them look better.

This is mainly because of the steamed buns sold outside, he will add some coloring or food additives to it.

All of them are added with whitening agents, and the fluffy steamed buns bought outside are also because of other additives.

That's because some ingredients have been added to the inside of the buns and steamed buns sold outside.

Because the outside bun will add some ingredients to the inside when making it.

Because the outside is added with brighteners and some other additives that can be used.

Some additives are added to it to make it look better and more attractive.

Because the shops outside have their own methods of making them.

The steamed buns sold outside are white and big, which is different from the ones we make ourselves. That's because the steamed bread sold outside may have bleach added inside, so the color is very white, and yeast powder and baking powder will be added when fermenting, so it will be very big.

Steaming steamed buns is a technical job, and it is difficult for ordinary people to steam delicious steamed buns, let alone steam white and big steamed buns like the ones sold.

First, the steamed buns sold outside are different from ours, and they generally use "special second-class small flour".

This kind of flour ** is relatively cheap, after a special process, the color is whiter than ordinary flour, generally we use all-purpose flour at home, is a more common flour on the market, its color is milky white, so the steamed steamed bun is not so white. There are also some black-hearted bosses who will add bleaching powder to the flour in order to make their steamed buns look better, and we can't eat them. In the past, there was a news about adding laundry detergent to steamed buns, which is very scary to think about.

Second, the key step of the soft steamed bread is to add "baking powder".

The steamed bread sold outside is not only very white in color, but also very large, and more importantly, after overnight, the skin of the steamed bread will not be dry and hard, unlike the steamed bread we make ourselves, and when it comes to the next day, it will be hard, that is because the steamed bread sold outside is different from our procedure when it is processed, one is that when they ferment, they not only add yeast powder, but also add one thing, that is, baking powder, baking powder and yeast powder under the dual action, the steamed bread will become soft and big.

Third, the steamed buns sold are all machine-processed, and the dough is kneaded more evenly.

Generally, a little bit of scale of steamed bread processing workshop will have a dough machine, even a steamed bread machine, directly integrally formed, the machine out of the noodles, after repeated kneading than our hand-kneaded noodles are more powerful, making steamed bread is not only a technical work, but also requires enough patience, the noodles are kneaded, but also proof, the taste of the steamed bread will be better.

The reason why the steamed steamed buns outside are white, big and fragrant is that the fermentation is very sufficient, and some people will add lard or cooking oil to the steamed buns when steaming them, so the steamed buns are particularly white.

Mainly because of the steamed buns sold outside, the baking powder they use is very good, and they will also add some other things.

Usually the steamed buns sold outside are very large, and very white, many steamed buns are put in the enlargement agent, the steamed buns made in this way are particularly soft, and they look particularly appetizing.

In the north, steamed buns and wotou are one of the most common staple foods eaten by peopleThere are many steamed bun shops that sell big, white and soft steamed buns, which feel good and taste good. Although this kind of ultra-white steamed bread makes people look very desired, is this kind of steamed bread necessarily healthy to eat? <>

We all know that the main raw material of pasta is flourBecause there is a small amount of fat-soluble B carotene in it, the food made with flour will actually turn yellow, and the steamed buns steamed with special flour and special two flour will turn yellow. The reason why there is a significant gap between the steamed bread you buy and the steamed bread you make is because the people who sell the steamed bread will go through special treatment in the process of making the steamed bread, as we all know, when you see some good-looking things, people will become more appetizing, and the dark yellow steamed bread looks like it gives people a very unappetizing feeling. Some shops feel that yellowing will affect the appearance, so they will carry out some simple treatment on their steamed buns, so they begin to add a whitening agent in the process of mixing noodles, the scientific name of this whitening agent is formaldehyde sodium bisulfite, commonly known as hanging white blocks.

It is understoodThe state stipulates that the addition of whitening agents per kilogram of flour is not allowed to exceed grams, and the whitening agent will increase the probability of stone disease, long-term use will also lead to liver function damage and even cancer, and black-hearted merchants are adding these to make the steamed bread so white. <>

In addition to hanging white blocks, there is also a chemical raw material that is the favorite of black-hearted merchants, that isBaking powder。This thing is divided into two kinds of aluminum-without, and after it is frothy after encountering water, adding it to the flour will make the flour unusually white and have a peculiar aroma. If it is baking powder that does not contain aluminum, it is fine, but if it contains aluminum, excessive intake of aluminum will have an impact on the brain, causing symptoms such as dizziness and even memory loss.

Therefore, when buying steamed buns, it is better to try to pick some yellow steamed buns. The yellow steamed buns of the yellow race are authentic and good steamed buns, although the taste is a little worse, but the original taste is better. <>

Obviously, the steamed bread sold on the street is first white because of the addition of bleach, soft because of the addition of leavening agent, although these additives are harmless to the human body, but naturally it will not be as delicious as the steamed bread made of pure noodles at home.

In order to prevent the yellowing of the steamed buns, they added a whitening agent in the process of mixing the dough. And the scientific name of this brightener is formaldehyde sodium bisulfite. It is a substance that is harmful to our body.

When they knead the flour, they add white flour to make the steamed bread white. It's very soft, and it's foamed powder.

The white of the steamed bread is based on the length of kneading time, if the kneading time is long, it will become whiter, if the kneading time is short, it will not be so white, I don't believe you can try it yourself.

Melt the yeast in warm water, then add sugar, egg white, and milk and stir well The steamed bread made in this way is very delicious, and those who sell steamed bread should have their own secret recipe.

The kind of steamed bread with a whitening agent, I don't want to sell Mo Chou noodles directly, the steamed steamed bread is delicious, the kind of steamed bread is very soft and banana bread.

Why are the steamed buns sold on the street white and soft, and what is in them? Do you dare to eat it after reading it?

<>1. Because it is soft because the bread improver is added, the bread improver is added to the flour, so that the internal structure of the bread is delicate and the bubbles are uniform, so as to process the bread with good quality.

2. White is because of the addition of flour whitening agent, which is diluted benzoyl peroxide, and its main chemical substance is benzoyl peroxide, which is commonly known as flour whitening agent. This substance has a strong oxidizing effect, accelerates the ripening of flour, shortens the ripening time of half a month at room temperature to 3-5 days, and it can slowly oxidize lutein and carotene in flour, making it change from slightly yellow to white. That's why it's called a flour whitener.

Obviously, the buns with additives look and taste very good, but they are not so healthy and lose nutrients.

The main problem is the method of making the dough, and there is also the problem of preservation. The best way to make a good bun is to make sure that the dough is good, and you must pay attention to moisturizing when preserving. Let's take a look at the delicious recipe for a steamed bun.

Ingredients: 500g pork, 300g spring shoots, 100g vermicelli, 700g flour, 15g light soy sauce, 15g oyster sauce, 15g dark soy sauce, appropriate amount of minced ginger, appropriate amount of refined salt, 20g barbecued pork sauce.

Cooking steps:1Peel the spring bamboo shoots, and the older parts should be peeled off.

2.Boil in lightly salted water for a few minutes to remove oxalic acid and nitrates.

3.Squeeze out the water and chop it.

4.Today's choice is snowflake pork.

5.Put cold water into the pot and blanch to remove the blood foam.

6.Add star anise, cumin, ginger, etc. and cook for 40 minutes until cooked.

7.Remove the boiled meat.

8.Dice the meat, add light soy sauce, oyster sauce, and barbecued pork sauce.

9.Mix well and set aside.

10.Add a tablespoon of pork broth to the pot and add the dark soy sauce.

11.Bring to a boil.

12.Wash the vermicelli and cook in the dark soy sauce until soft.

13.Once cooling, chop the vermicelli.

14.Put the vermicelli and diced bamboo shoots together with the diced pork in sauce and mix well.

15.Add minced ginger and mix well.

Add 380 grams of flour to water, 7 grams of yeast powder, mix into a dough and ferment until twice the size.

17.Divide the fermented dough and roll it into the middle of the skin.

18.Wrap in the filling.

19.Steam for 17 minutes.

20.The steamed buns are delicious.

Cooking Tips:

1. Wash and dry the pork rump with warm water, and then chop it into meat filling. Put the minced pork into a clean bowl and stir with chopsticks while pouring water into it. When mixing the pork filling, you can add water to it to increase the softness of the meat filling, and the wrapped dumplings will not taste hard or woody.

2. Pour soy sauce and salt into the pork filling. Then stir the minced meat in one direction to taste. How much salt should I use? If you can smell the rich aroma when stirring the minced meat with chopsticks, it means that the saltiness is appropriate.

3.Pour oil into the pot, put star anise and Sichuan peppercorns, then heat the oil into Sichuan pepper oil over low heat, and then turn off the heat and let the oil cool when you smell the fragrance of Sichuan peppercorns. Remove the peppercorns and star anise, then pour the oil into the minced meat and stir well.

Adjust the pork filling and finally pour pepper oil to remove the fishy smell of the pork and lock in the moisture in the pork filling.

The steamed buns sold outside are big and white, mainly because of the food additives and processing technology.

Food additives: The process of making steamed bread requires the use of additives, such as bleach, gluten enhancer, etc., which can make the dough more malleable and increase the swelling of the dough, so as to make whiter and larger steamed bread.

Processing technology: There are some differences in the production process of the steamed bread sold outside, and some of the steamed buns sold outside may use special production methods, such as steam heating, etc., which can also make the steamed bread look bigger and whiter.

Although additives and processes can make steamed bread bigger and whiter, the overuse of these additives and processes may cause certain effects on human health. Therefore, it is recommended to maintain a moderate diet, choose healthy foods, control the use of food additives, and reduce the impact on the body.

If you want to eat healthier steamed bread, you can choose to make it yourself at home, choose high-quality flour and healthy starter culture and other ingredients, ferment naturally, and do not add too many additives, which can not only ensure the deliciousness of the steamed bread, but also ensure health.

Most of the steamed buns on the outside are added with whitening agents, such as a Songkai chemical called benzoyl peroxide. According to the relevant provisions of the state, the edible whitening agent added per kilogram of flour shall not exceed the gram. Chemical brighteners must not be used for food purposes.

If you eat steamed buns that contain an excessive amount of whitening agent, it will increase your risk of stone disease. Long-term consumption can cause great damage to liver function, and some can cause carcinogenic effects.