What is the black granular stuff that you eat? 5

The steamed buns have black spots, and if it's not long hair, it may be that a magazine mixed in when there are steamed buns. Or the kind of steamed buns are the same, you have to see if all of them are like this, and if they are, then that's the case. It's not that there's a problem.

What kind of steamed bun is you, if there is any other black granular stuff added to the steamed bun, it is normal, if nothing is added, it is the steamed bread that has deteriorated, and it can't be eaten.

The nutrient hyphae are responsible for breaking down the sugars in the steamed bread for the mold to grow, while the aerial hyphae grow more and more. Can you eat steamed buns with black spots The fungus multiplies, it is mildew, of course you can't eat it, what fungus I can't say, but such black spots are okay,

After the steamed bun is steamed, there are spots on the bottom, and there are generally the following three situations.

First, the dough is too hard and too proofing is prone to spots. If the amount of water is added appropriately, the bottom and surface of the steamed bread will be smooth. However, when the dough is too hard, it is difficult for the pores of the steamed bread to achieve delicate uniformity, especially when the hard dough is overproofed, the destruction of the porosity structure will lead to spots.

Second, after the steamed bread is steamed, it is a normal steamed bread, without any spots on the skin, and it is normal when refrigerated, but spots will appear at the bottom of the steamed bread after resteaming. This steamed bun is usually refrigerated for two days. In most cases, there is moisture at the bottom of the steamed bread, which is infected by microorganisms, resulting in spots.

Thirdly, it is easy to judge that the spots are dark yellow, and this is because the dough is not kneaded sufficiently due to the addition of edible alkali. Put the edible alkali in warm water to dissolve it first, and then add the dough, and it is solved.

I hope the above can be helpful to you.

Summary. Pro, it's because it's moldy.

How did that black spot on the steamed bun cause it?

Pro, it's because it's moldy.

The steamed buns will have black spots because they are moldy.

Steamed bread is easy to mold when exposed to the air, because the air contains dust, bacteria, fungi, etc. that cannot be seen by the naked eye, and the spots on the surface of the steamed bread are aspergillus, which belongs to fungi.

The fungus multiplies in large numbers, which is mold, and of course cannot be eaten.

Tips] Steamed bread preservation, put the steamed bread cold through and wrap it in a bag to freeze, when you want to eat, steam it in a pot (freeze it directly and steam it directly over high heat, boil it and then turn off the medium heat to steam it for 15-20 minutes), and the steamed bun is like a steamed basket. The plastic bag is kept intact and tightly sealed, without holes, so that the preserved steamed bread has the right moisture, and the taste is not much different from the fresh.

It doesn't matter if the steamed buns can be frozen in the freezer compartment of the refrigerator for a month or two. Put it in a food bag, tie the mouth of the bag, take out what you eat at that time every time you eat, and take it out a few hours in advance to thaw it.

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Steps. Step 11 of the preparation of black rice whole wheat steamed breadAdd 110 grams of milk to an appropriate amount of sugar and heat it in the microwave (about a minute).

Step 22 of the preparation of black rice whole wheat steamed breadTake out the sugar, stir and melt, reduce the temperature of the milk to about 40 degrees, add the yeast powder, stir well, and let stand for 5 minutes.

Step 33 of the preparation of black rice whole wheat steamed breadLeave the yeast water into the flour and form a snowflake.

Step 44 of the preparation of black rice whole wheat steamed breadKnead into a dough and let it ferment in a warm place.

Step 55 of the preparation of black rice whole wheat steamed breadDiced potatoes, diced meat, chopped green onion and ginger, 50 grams of miso broth.

Step 66 of the preparation of black rice whole wheat steamed bunsMix the broth with the cut filling well (the broth is salty, no additional seasoning is required).

Step 77 of the preparation of black rice whole wheat steamed breadRemove the fermented dough and knead to exhaust.

Step 88 of the preparation of black rice whole wheat steamed bunsCut an appropriate amount of size and roll it into an agent.

Step 99 of the practice of black rice whole wheat steamed bunsWrap in the filling.

Step 1010 of the practice of black rice whole wheat steamed breadWrap it upside down like a bun.

Step 1111The rest of the dough is rolled out into a long square, rolled up from one end, and cut into steamed bun blanks.

Step 1212 of the practice of black rice whole wheat steamed breadAfter everything is arranged, put it in the oven at 40 degrees for about half an hour.

Step 1313Put cold water into the pot, high heat, steam the water for about 15-20 minutes, simmer for 5 minutes.

Step 1414 of the practice of black rice whole wheat steamed bunsOut of the pot, it is very soft, with lotus leaves as a drawer cloth, a faint fragrance.

It's just that the black rice is cooked, and when you wrap the steamed buns, just put the black rice in it and steam it.

I'll come to you this question, how do you make the steamed bun wrapped in black rice one by one? I should be steamed bread, and when I make steamed bread, I am like a fool, sprinkling grains of rice on the steamed bread, so the steamed bread is a grain of rice, and that's how it is done, so we are in the steamed bread, 3301 must be black rice, so the steamed steamed bread must also be yes, that's how it is done.