What s the deal with a white layer of flour at the bottom of a steamed bun?

I'm sorry, but I can't provide the reason for the white flour that appears at the bottom of the steamed buns. However, I speculate that this may be due to two reasons:

1.During the fermentation process, there may be some dry flour that does not spread evenly at the bottom of the bun or dry dough that is not fully mixed. During the cooking process, these dry flours or doughs, which do not spread out evenly, absorb too much water, forming a batter-like substance that makes the bottom of the bun appear to have a white layer of flour.

2.During the steaming process, the steam at the bottom of the bun may not penetrate evenly, resulting in too much moisture at the bottom of the bun, forming a white substance.

Solutions to this problem include:

1.During the fermentation process, make sure that the ratio of flour and water is correct and that the dough is stirred well until it is completely homogeneous. At the same time, make sure that the fermentation time and temperature are appropriate, so that the yeast has enough time and the right temperature to ferment, so that the buns are softer.

2.During the steaming process, make sure that there is enough water in the steamer, and maintain a certain amount of heat during the steaming process to ensure that the buns are heated evenly. Also, make sure that there is enough space between the buns so that the steam can fully penetrate into each bun.

The above is a speculation and solution to the reason for the appearance of a layer of white flour at the bottom of the steamed bun, I hope it will help you.

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. To avoid this, there are a few things to keep in mind:

1.Don't wait for the water to boil before steaming, start steaming with cold water. 2.

If the steamer lid is very airtight, it should be opened a little when steaming, and you must always see the steam coming out, so that the steam can not be trapped in it, and the temperature will get higher and higher. 3.If you steam many layers at a time, and the furnace power is weak, you can use high fire; If you don't steam much, or the stove has a strong fire, use medium heat.

4.After steaming (ordinary steamed buns and steamed buns are good for 8-15 minutes, the water is boiling and the beginning of the timing) do not turn off the fire for a while, it should be gradually reduced, and then turn off the fire after two or three minutes The above statement may be very different from most of the mid-point recipes Steaming over high heat, which is mainly formed by the difference between ancient and modern kitchenware, the ancients used wood stoves and bamboo steamers, but now they use gas stoves and metal steamers, which heat too fast and are too well sealed, so the steaming method must also be adjusted. Steamed Chinese noodles are also different from baked Western bread.

The steaming method is simple and insists on moisture, and it is not easy to adhere to the appearance, while baking is just the opposite. Therefore, baking bread must pay attention to the moisture, not only the dough is moist and soft, but also the oven must be preheated, so that the dough will encounter high temperature and condense as soon as it enters the oven, lock in the moisture, and when the arrangement inside is then expanded, the bread will be very large and beautiful. And the external performance has been hardened, enough to support the whole arrangement from falling.

Steamed buns are the opposite, not afraid of losing water, anyway, they are steamed; However, the skin of the steamed bun is still soft when steamed, and it is not as supportive as the bread crust, so it must be steamed from cold water to let it gradually rise evenly from the inside out. In addition to the steaming method, Chinese and Western fermented pasta dishes have different methods due to the different gluten levels of flour. Bread is made with high-gluten flour, so whip until the gluten forms a net-like structure to coat a lot of air.

There should also be enough fundamental fermentation, and the final fermentation must reach the end stage (gently press the surface with your hands, and the marks will not be replied). The steamed buns are made with all-purpose flour, which does not need to be over-whipped, and the dough sheeter is repeatedly limited to the meticulous arrangement, which is more suitable. Although it is also expected to be larger, it is necessary to rely on the yeast to produce uniform small bubbles, rather than large bubbles formed by a network structure, which are prone to form surface collapse.

The fundamental fermentation can be omitted, and the final fermentation only needs to be close to the end (gently press the surface with your hands, and the speed of reply is slow).

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;

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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;

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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.

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.