How is the steamed bun not white, and what is the white underneath the steamed bun after steaming

It looks white on the market, basically with laundry detergent or bleaching powder, and it is unhealthy to eat, so it is recommended not to pursue white steamed buns. It's basically not particularly white to do it yourself.

After steaming, the bottom of the steamed bun is white, which is caused by the lack of breathability.

When steaming the steamed buns, the temperature inside the steamer will be relatively high, and the water vapor will be converted into water droplets to gather in the steamer after a long time.

When steaming steamed buns, use cold water in the pot, and try not to put hot water in the pot to avoid the phenomenon that the bottom surface of the buns is scalded to death. It is best to use a steaming cloth to steam steamed buns, and do not put the buns directly on the metal curtain, which conducts heat very quickly and is easy to be scalded to death or appear at the bottom of a yellow pot.

Tips for steaming buns

Warm water and noodles: the southern region is fine, the temperature is high; In the winter in the north, low temperatures affect the fermentation time of the noodles. I remember when I was a child in my hometown, the temperature was lower than now, and I lived in a bungalow, and I had to put the basin on the kang head, cover it with a quilt, and cover it overnight to ferment a pot of noodles.

Use warm water and dough, which shortens the fermentation time of the dough.

When rolling the dough, the bun skin must be thick in the middle and thin on the periphery, so that it is not easy to break the dough; Especially when making dumplings, we should pay more attention to this, otherwise people who are not good at making dumplings will often break the dumplings, and the dumplings with broken skin will become soup as soon as they are cooked, and the taste will completely change.

After wrapping the buns, leave them for a period of time to ferment again to avoid bringing the bun skin back to life by adding fresh noodles.

The above content reference: Encyclopedia - Baozi (traditional Chinese food).

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1. Identification and adoption of raw materials;

2. The purchase of raw materials and the way to reduce product costs;

3. Extrusion process and storage of hemp food;

4. Processing and storage technology of wonton filling;

5. The time of hemp food and alcohol;

6. Steamed bun making skills;

7. Classification of breakfast types;

8. The production process of steamed buns;

9. Frequently asked questions about breakfast.

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After steaming, the bottom of the bun is white, and the bottom of the bun is white, and the bottom absorbs too much moisture.

It could be that it's too long, or it's too close to the water.

The water surface below should not be too high, otherwise after the water is boiled, there is a possibility that the bottom of the bun may be soaked in water because of the volume expansion, and this will happen.

<> be sure to be a little more away from the water below.

That is the dry flour sticking under the bun, after some wrap the bun, in order to prevent him from sticking to the panel, some flour will be spread below, and the bun will be stained with flour after being put on, and it is this whitish after steaming, if you don't like it, you can wrap the bun again, don't put it on the panel, put it directly in the steamer, let it wake up in the steamer for the second time, and then steam it will not have this white thing, or when rolling the skin, the flour below to prevent sticking is slightly evenly smeared, Don't just throw a little bit of it, start rolling the dough on it, rub the cornstarch evenly, and push the cornstarch aside as much as possible, so that there will be no more fighting, and then there will be whitish places below.

After steaming, the bottom of the bun is white because of raw flour. It's sticking underneath, or it's caused by the bun being undercooked.

After steaming the pastry, the whitish situation under the pastry is caused by the incorrect cooking method or the cooking time is too long, so you must learn more from professional cooking professionals and master the correct cooking method, so that the food will be more authentic and tastier.

Caused by impermeability.

When steaming the steamed buns, the temperature inside the steamer will be relatively high, and the water vapor will be converted into water droplets to gather in the steamer after a long time.

When steaming, the fire is too small, the air pressure is too low, the cooking time is short, or the fermentation time is too long, and the number of dough pressing times is too much. Boil the buns and steam them over high heat with boiling water for 30 minutes. There are many kinds of steamed bun fillings, including mushroom filling, leek filling, cabbage pork filling, cabbage vermicelli filling, beef filling, three fresh fillings, etc.

Uneaten buns can be wrapped in plastic wrap and refrigerated. Steamed buns can be eaten steamed, fried, dipped, etc.

After we wrap the buns, when we are ready to put them in the steamer, we will definitely stain some dry flour, mainly to prevent the bottom of the buns from sticking to the drawer, and the buns will leak soup after taking them out; the second is to drop the bottom; Because when steaming the buns, the steam is very up, and the buns themselves have weight, they will go down, there are eyes on the drawer, although there is a layer of drawer cloth, but the bun is made of noodles, and it will be soft when it encounters steam, so the bottom of the bun will squeeze up the small eye on the drawer, and the flour will not be dried after the bun is cooked, and when you take it, the bottom of the bun will break. When steaming the buns, you can put less dry flour or no dry flour, and put some oil on the drawer.

The white underneath the bun is likely to be caused by steaming for too long, and the water vapor collects at the bottom of the bun and soaks. The steamed buns can be steamed for 30 minutes, and they should be taken out in time.

The main reason for the whiteness of the buns after steaming is that there is more moisture, and the flour is originally white.

The whiteness under the steamed buns may be caused by too much dry flour sticking under the buns, or steaming for too long.

It is most likely caused by water vapor. The drawer cloth was soaked with steam, and the steamed buns were simmered for too long after steaming, and the bottom of the buns was wet, so they turned white.

The steaming method of Chinese fermented pasta is too great when steaming with a metal drawer[b] Steamed buns and steamed buns are very beautiful when steamed, and when the lid of the steamer is opened, the skin will collapse after a while, which is a problem that many people have encountered. The main reason for this is that the temperature of the steamer rises too fast, which makes the dough heat and cold rapidly, just like blowing a big balloon and deflating, it will definitely wrinkle.

After the steamed bun is steamed, there is a white thing at the bottom of the bun, that is, when you put the bun on the flour when you wrapped the bun, the flour sticked, and it came out white as soon as it was steamed.

【Carrot Purple Sweet Potato Cake】Ingredients: 3 eggs, 1 potato, appropriate amount of purple sweet potato, 1 carrot, 2 small sausages, appropriate amount of flour, salt, chopped green onion, vegetable oil.

Method: 1. The ingredients are ready, peel and wash the potatoes, carrots and purple potatoes, and wash the sausages to remove the dust;

2. Rub carrots, potatoes and purple potatoes into shreds and put them into pots, cut the sausages into small cubes and put them into the basins, then put in chopped green onions, add salt, thirteen spices, knock in eggs, and stir well;

3. Add 1/2 water to the ingredients and stir well;

4. Add flour;

5. Add the amount of flour as appropriate, mix it with the ingredients, and stir it into a slightly thick paste;

6. Preheat the electric baking pan with vegetable oil, pour in an appropriate amount of paste, flatten, and cook on the upper and lower fires.

Second breakfast: [Egg and milk lotus root cake].

Directions: 1. Prepare the ingredients. 3 eggs, half a lotus root, 1 small sausage, appropriate amount of flour;

2. Peel off the outer skin of the lotus root and wash it, first rub the silk and then chop it;

3. Put the lotus root into the basin, cut the sausage into cubes, knock in the eggs, add salt and chopped green onions, mix well;

**4. Add an appropriate amount of water and stir well, add flour in batches and stir into a batter;

5. Preheat the electric baking pan with a little oil, scoop in an appropriate amount of paste, spread it flat, and sprinkle sesame seeds;

6. The upper and lower heat is cooked, and the noodles are turned over halfway.

Because the water between the bun and the heating is too much. Therefore, the skin of the bun is easy to steam and stick to the top of the steamer. When steaming the buns, it's best to change it to gauze or something, so you can avoid this.

It should be that you put it on dry flour when wrapping the buns, and then steam the buns directly, and the buns will appear whitish when they are steamed.

Maybe when it's steaming, the flour isn't cooked yet, so it seems that the trade will turn white.

There are several reasons for this:

1) Add water, when the amount of water added is in the appropriate range, the whiteness value of steamed buns is relatively high. This is due to the fact that when the water added to the dough is too low, the dough will be dry and hard, and it is difficult to achieve delicate and uniform pores of the steamed buns made of the dough, especially when the hard dough is too proofed, the hole structure collapses, resulting in dark spots; When the water addition is too high, the light reflection of the blocking key is weakened, which reduces the whiteness of the product.

2) Dough mixing time, too long dough mixing time will destroy the gluten network structure of the dough, water seeps out in the dough, and even the phenomenon of bun steamed buns not growing or shrinking, so that the whiteness decreases. It is difficult to mix the material evenly if the mixing time is insufficient, or the gluten does not reach the extended state, and the high whiteness cannot appear.

3) During proofing time, the inside of the steamed bun is uniform and fine, and the whiteness is the best. The proofing is not enough, the holes are too few or too small, or even no holes, and the steamed buns are in a dead state, and the steamed buns will not be white; Excessive proofing, large and uneven holes, and no good whiteness can be produced.

4) The number of dough pressing (kneading) times, pressing dough makes the bubbles of the dough disappear, and a tight hierarchical structure appears, which is conducive to the subsequent proofing to produce uniform small pores. The kneading dough is insufficient, the air in the dough cannot be completely removed, and the holes are not delicate; Excessive dough rolling, the dough appears water seepage and sticky, and the internal structure is uneven, which also reduces the whiteness of the product. When the dough is pressed to the best state, the internal structure of the product is delicate and the holes are even.

5) The pH value of the dough is 6At 5 o'clock, the whiteness value of steamed buns is the highest. The pH value of the face-to-face simple dough is less than 6

At 5 o'clock, with the increase of alkali amount, the pH value gradually increased, and the whiteness also increased. However, with the continuous increase of alkali addition, the dough gradually becomes alkaline, and the alkaline environment affects the fermentation of yeast in the dough, and the color of the steamed bread begins to darken, and even the alkali combines with the isoflavone pigments in the flour to make the steamed bread turn yellow, and the whiteness of the steamed bread gradually decreases.

6) Add shortening, emulsifier, etc., and shortening, emulsifier, sugar, etc. can be added to the ingredients for making steamed buns, which are mainly used in southern steamed buns. The addition of shortening, emulsifier, sugar, etc. not only makes the skin of the steamed bun bright, the structure is delicate, the taste is soft and slightly sweet, and the volume is larger, but also the whiteness of the steamed bun is also increased. The principle of whitening is that the emulsifier promotes the combination of the oil in the dough with other components to form fine fat particles that are evenly dispersed.

Shortening, cake oil, etc. are also emulsified fats and play an important role here.

7) Steaming process, steamed buns that cannot be cooked thoroughly, or steamed over-steamed, cannot achieve the best whiteness. High steam pressure may cause burn spots on the surface of steamed buns, which will reduce the whiteness of steamed buns. If the steam is too low, the steamed bun cannot be lifted, and the steamed bun may die or shrink the steamed bun, which also affects the whiteness of the steamed bun.

The steamed buns are not white, which is related to the area used, and some flour itself is not white, and if it is whole wheat flour, it is even more white. In addition, if food additives are put in the noodles, the steamed buns will not be white.

It's not white because you're not white because you put it down a lot, or too much, and in the end the bun will not be white and not white because you put it down a lot, or the section is too bad for the shed, and finally the bun will not be white, and it is also possible that you didn't pick up the chain skin and knead it in place, and you didn't knead it.

The steamed buns are not white, it may be that there is a problem with the noodles used, because the noodles themselves are black, there are a lot of impurities in them, and of course, it is also possible that when the noodles are made, the blocking technology is not in place!