There are mold spots at the bottom of the steamed buns, why are the bottom of the steamed buns rotte

If there is a mold spot, it means that the bun has gone bad and cannot be eaten.

The reasons for the bottom rot after steaming are as follows:

1. You have too much water in your filling.

2. The skin of the bun is not well rolled, it should be thick in the middle and thin around it.

3. When steaming the steamed buns, the bottom of the pot is not greased.

Here's how to improve it:

1. After wrapping, put the bun for a period of time, so that it can be sent again, so as to eliminate the disadvantages of crushing the dough to death when pressing the skin.

2. When sending it into the pot for steaming, do not wait for the water in the pot to boil before putting in the buns. Instead, you can put the buns into the pot before the water is boiled, so that the buns can be gradually heated to help the buns make the noodles better.

3. After steaming and turning off the heat, stop for a while and then open the lid of the pot to gradually drop the temperature and avoid the phenomenon of heat rise and cold contraction caused by the rapid opening of the lid and the rapid drop in temperature. In this way, it is good to take it out after steaming.

4. It is best to use a steaming cloth for steaming 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 the yellow pot before the sample.

There could be several possible reasons for the appearance of small black dots on the bottom of freshly steamed buns:

1.Air bubbles during fermentation: During the fermentation of buns, bubbles created by the yeast in the dough are encased in the dough. When the dough is steamed, these bubbles are released, forming small black dots.

2.Stains on the bottom of the steamer: If there are stains or deposits on the bottom of the steamer where you are steaming the buns, these substances may adhere to the bottom of the buns and become small black dots.

3.The problem of the flour itself: Sometimes, the flour may have impurities, such as black particles, which may form small black spots during the cooking process.

To avoid this from happening, here are some things you can try:

1.Use high-quality flour: choose the flour of *** wax nai, reduce the impurities in the flour, and prevent the appearance of small black spots from the source wheel and head.

2.Clean the steamer: Before steaming the buns, make sure the bottom of the steamer is clean and free of deposits or stains.

Through the above suggestions, I hope to help you solve the problem of small black spots at the bottom of the bun.

Once upon a time, there was a father who raised four daughters, and one day he ate breakfast outside, and he was reluctant to throw away one bun, so he took it home, but there were four daughters in the family, and it was difficult to divide them, so he thought about it and said to his daughters:

Father was in the trash can outside, picked up a moldy bun, which of you wants to eat?

The boss said that I wouldn't eat the moldy stuff, and the second guy said that the boss wouldn't eat anything, so I wouldn't eat it!

The third said that the contents of the trash can are for the pigs!

At this time, the fourth child was curious to think that since Dad could bring it back, he would definitely be able to eat it, so he said: I'll try it!

The fourth child ate it, and immediately said happily:

Dad, it's so delicious, I'll eat it next time I have such moldy buns!

At this time, the eldest laughed at him for being stupid, the second said he was brainless, and the third said he was a pig.

But what about the facts! Only the fourth child and his father who eat steamed buns know.

What does this story tell us?

Today's rapid development of China, as someone said:

It is impossible to make all the common people rich.

At present, it is impossible for the buns in the hands of the country to be distributed to everyone, as someone said

You can't read it, he can't read it, there is always someone who can understand it.

So, are you the eldest, the second, the third, or the fourth?

Never ask the seed seller which variety is better!

Don't ask the driver of the van whether the BMW is good to drive!

Don't ask the people around you if they can make a lot of money selling Wansheng 69?

You just have to see him drive a BMW three years later and you're still driving bread!

There are only two ways:

Either you try it yourself;

Either you ask people who have already worked with this company successfully.

Don't ask people who have failed, who have quit!

All roads lead to Rome, and the lines are the champions.

There is no best variety, only the most suitable variety for you, no matter how good the breed is, you will be in vain if you don't work hard!

There must be a reason for the winner, and the loser always finds a reason!

Whoever never tries to point fingers on the side, gossip behind his back, and talk nonsense is bound to be a loser!

Success Creed: Wisdom! Believe! Courage! Hang on! Step up your game!

Did you do it?

-Xinjiang Huaxi Seed Industry is dedicated to you who have struggled all the way in 2018!

Summary. In this case, it may be that the buns have been infected by microorganisms and multiplied, and they have become moldy. It could also be that the steamer you steamed the buns in was not clean, there was mold in itself, and the buns were sticky. It is also possible that some additives added to the bun appear spotted when exposed to heat and water.

It is recommended not to eat the bun if it is moldy, otherwise it will cause physical discomfort.

Hope mine helps you!

What is the reason for the moldy spots on the steamed buns?

Hello, I'm Little Big Fashion I've seen your question and am speeding up the answer! Please wait a few minutes!

Hello, glad to answer for you! In this case, it may be that the bun is infected and multiplied by the microorganisms attacked by the sedan chair and becomes moldy. It could also be that the steamer you steamed the buns in was not clean, there was mold in itself, and the buns were sticky.

It is also possible that some additives added to the bun appear spotted when exposed to heat and water. It is recommended not to eat if the boot brother is moldy, otherwise it will cause fan seepage and physical discomfort. Hope mine helps you!

It is due to the fact that the old noodles and dry flour are not stirred evenly, and then the alkalinity of the dough is not particularly balanced, and then this will happen.

In the process of steaming, the starch oxidizes and the rock limbs will condense, and at this time, the jujube will seep and form brown black gold, because in the process of chemical change of food, the reason for the color change is the enzymatic browning caramelization reaction formed by the formation of clusters.

In fact, it may be caused by the deterioration of your flour, because it is impossible under normal circumstances. Surely Tachibana Chang reacted because of the flour and the air pretense.

The steamed buns will have spots similar to mold, but not mold, and the spots such as red, brown and brown are not the cause of baking powder?

This condition is generally formed by the condensation of starch after disassembly"Brown methyneous minebra", the cause of which has nothing to do with the addition of baking powder. Because the reasons for the color change in food chemistry include enzymatic browning, Maillard reaction, caramelization reaction, etc., the temperature of the caramification reaction needs to exceed 110, and the temperature required for steaming and re-steaming the steamed bread is below 110, and the discoloration of the steamed bread is not established due to the effect of caramelization; The discoloration part is non-uniform, the shape is irregular, and there will be local discoloration on the upper surface and the contact part between the bottom of the steamed bread and the steamed basket, but there is no discoloration on the inner surface of the lower socket of the steamed bread, so it is speculated that it cannot be caused by excessive additives. Therefore, it is speculated that the cause of discoloration is enzymatic browning or microbial infection and reproduction on the surface of steamed bread.

Because. 1. It is related to microorganisms or microbial secretions, which generally occurs after re-steaming after storage, and the specific species of microorganisms are unknown, and it is suspected that the low temperature environment is also suitable for its growth, and there are occasional factors.

2. Metal ions, such as ferrous ions, are positive iron ions after oxidation, which are reddish-brown in color, but they are only speculated and not verified.

The Maillard reaction, also known as the "non-enzymatic browning reaction", was proposed by French chemists in 1912. The so-called Maillard reaction is a kind of non-enzymatic browning widely existing in the food industry, which is a reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins), and finally produces brown or even black macromolecular substances like melanoid or melanoidin, so it is also called carbonylammine reaction.

Any food will spoil after being left at room temperature for a while. Some are moldy and clumpy, some are rotten and smelly, and some are sour and ......

There are 3 main causes of food spoilage:

1. Microorganisms play a role. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and marketing. As long as the temperature is right, microorganisms will grow and multiply and break down nutrients in food to meet their own needs.

At this time, the protein in the food is destroyed, and the food will emit a foul and sour taste, lose its original toughness and elasticity, and the color will also change.

2. The role of enzymes. There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are broken down into a variety of lower products. The rice and fruit rot that we usually see are because the carbohydrates are broken down by enzymes and fermented.

3. Chemical reactions of food. Fats are easily oxidized, resulting in a series of chemical reactions, and the oxidized fats have a strange smell, such as fat meat will turn from white to yellow.

Spoiled food not only changes its appearance, loses its original color, aroma and taste quality, but also reduces its nutritional value, and also contains corresponding toxins that endanger human health.

After a long time, it will definitely get moldy.

The general reason for this situation is that the old noodles and dry flour are not stirred evenly, or it may be that the dough is not fully stirred when adding or subtracting in the later stage, resulting in an imbalance in the pH of the dough.

The principle of thermal expansion and cold contraction, the temperature will be particularly high when steaming the buns, and when the buns are cooked, the lid will be lifted, and the pores on the surface of the flour will be reduced instantly.

It may be caused by uneven kneading of alkali and flour in the process of kneading, it is recommended to increase the number of kneading, and the stressed surface of each dough should be kneaded.

It is dyed by water dripping from the lid of the steamer.