What should I do if my steamed hair is sticky and eaten after a day s rest?

Hello, the steamed bun that has been put for a day is sticky, this tip has deteriorated, generally speaking, after the pasta is spoiled, it usually does not cause life-threatening after eating, it may cause abdominal pain and diarrhea, etc., you are not worth going to the hospital for gastric lavage, and you can continue to observe.

The steamed bun hair that has been put for a day is sticky, since it has been eaten, if you don't feel unwell, it's not a big problem, drink some mung bean soup to detoxify, if your stomach is uncomfortable, you should go to the doctor.

It shows that this steamed bun has deteriorated, and if you eat it, you will have diarrhea, and it may be life-threatening.

Have diarrhea. Because the steamed buns are sticky, most of them are because of the parasitic spoilage bacilli in the steamed buns, such as common potato bacillus, black potato bacillus, etc. These spoilage bacilli are commonly parasitic in flour, flour fertilizer, and containers, and then parasitized into raw dough through contact.

Most of these bacilli are killed during the steaming process, but some of the bacilli in the center of the steamed bread survive or continue to live in the form of spores. Under the conditions of suitable temperature and humidity, the residual bacilli multiply again, and the steamed bread becomes sticky, soft, black, and then transforms into a viscous cementing product. Such steamed buns have gone bad, and it is better not to eat them again, which is not good for the body.

Eat it all, nothing will happen.

<>1. When steaming, the heat is small, or the air pressure is too low, or the steaming time is short, and it is not ripe, it is possible to stick to the teeth, if this is the case, you can also check the sealing degree of the steamer or steamer to see if there is a leakage, or whether the firepower is not enough, and the steaming power itself is insufficient;

2. Too many times of dough pressing, too many times will seriously damage the gluten in the dough, resulting in the steamed steamed buns are not chewy, the taste is sticky, generally when pressing the dough, it is necessary to use a large spacing to coarse pressing, and then use a fine spacing to fine pressing, the problem of excessive proofing is similar to too many times of dough pressing, all of which are due to the destruction of gluten, resulting in a sticky taste of the finished product;

3. The problem of flour, there are two problems here, one is the problem of wheat, the flour made of new wheat, and the steamed buns made may have the problem of sticky teeth, so the owners of the general steamed bun shops will put some flour on the store, and the flour bought will be used for a month to basically solve this problem, and the other is the quality of the flour.

Putting white sugar will definitely speed up the speed at which the steamed bread becomes sticky, and you can put it in the freezer! Summer is easy to spoil, and if you put it for a day, it will definitely break! Or you can steam it again at noon.

Hello dear, I'm honored to answer for you. Hello, why do steamed steamed buns eat sticky? 1. When steaming, the fire is covered with small lead, or the air pressure is too low, or the steaming time is short, not ripe, and a little sticky.

2. If the number of dough pressing is too much, the gluten in the dough will be destroyed, resulting in the steamed steamed bun being chewy and sticky. 3. Excessive proofing will also destroy gluten, and Zikai will cause the taste of steamed bread to be sticky in Huaizhou. 4. Flour problem:

Flour made from fresh wheat may cause tooth sticking problems when steamed buns are made.

<>1. The ratio of water and flour is incorrect, and the steamed steamed bread is a little sticky due to excessive moisture and no reasonable configuration when making steamed bread.

2. Over-fermentation of steamed bread, when making steamed bread, too much yeast is put in, resulting in over-fermentation of steamed bread, which will make the steamed steamed bread a little sticky.

3. The dough is overheated during the dough making process, and when the steamed bread is steaming, the steamed bread is a little sticky due to the excess of fire.

The steamed steamed bread is a little sticky, because the steamed bread is not steamed or the noodles are not fermented well.

How to make steamed buns:

Ingredients: 500 grams of flour, 10 grams of sugar, 5 grams of yeast, 250ml1 of warm water, 500 grams of flour in a large basin.

2. Put the baking powder in a bowl, add warm water (about 35 degrees), and stir.

3. Add sugar to the flour in a large basin.

4. Slowly add the yeast water to the flour, stir well with your hands, and form a dough.

5. Knead the dough repeatedly to form a smooth dough.

6. Knead the dough and put it in a warm place for the first proofing.

7. When the dough is twice as large, you can take it out to make steamed bread.

8. Divide the dough into small dough, make the small dough into round steamed buns, and put the finished steamed buns in a warm place to rise for a second time and let them rise for 15 minutes.

9. Put water in the steamer, put on the steaming rack and a damp cloth, and put in the steamed buns. Bring to a boil over high heat, turn to medium heat and steam for 20 minutes.

10. Don't open the lid immediately after steaming, simmer for 5 minutes, and then open the lid, the steamed bread will be fine and ready to eat.

The steamed steamed bread is a little sticky, because the steamed bread is not steamed or the noodles are not fermented well.

Hello, I'm glad to answer for you why steamed steamed buns are sticky? There are several reasons: first, the air pressure is too low when steaming, the heat is too small, and the time is short, resulting in the steamed buns not stopping the burning and ripening, so they taste sticky.

Second, too much water is added when mixing the dough, and the dough is too soft. Third, it is also related to the sticky steamed buns that are eaten and what kind of flour is used. For example, steamed steamed bread made of sprout wheat flour and dough will also make us feel sticky and sticky due to high amylase activity.