Why do steamed buns stick to your teeth? How to solve the problem of steamed buns sticking to your teeth

As we all know, steamed buns are a common type of pasta. They have a variety of flavors, including red date, milk, corn, etc. They are soft and delicious, and are loved by people. Many people like to eat steamed buns for breakfast. So why do steamed buns stick to your teeth? Let's take a closer look!

Why does steamed bun stick to teeth?

Whether the steamed buns are sticky or not depends on whether they are made successfully. In other words, if the steamed buns are not rolled well or not steamed well, it will affect the taste of the buns, which is what we call the problem of the buns sticking to your teeth. So if the dough is well fermented and some tricks are used when steaming, the buns will be fluffy and soft. If you follow this method, there will be no problem of sticking to your teeth. So try to master these tricks when making them, and the result will be almost perfect. Imagine that the buns we buy outside are all white, soft and resilient, and such buns will not have the problem of sticking to your teeth.

Why do steamed buns stick to your teeth?

1. During the steaming process, the lid of the pot may not be closed properly or the steamer may be leaking, causing the steamed buns to stick to your teeth.

Solution: If there is air leakage during the steaming process, you can cover the leaking area with a thick wet cloth.

2. The steaming time of the steamed buns is not enough and the heat is not enough. The steaming time of the steamed buns should be calculated from the time when the raw dough is put into the pot and the steam starts to rise. It cannot be calculated from the time when the buns are put into the pot.

Solution: The time starts from the moment the raw dough is put into the pot and steam starts to come out. The lid cannot be opened during the process and there must be no air leakage.

How to make steamed buns without sticking to your teeth

1. How to make delicious steamed buns

When kneading the dough for steamed buns, you can add milk or use warm water directly to knead the dough. The steamed buns made in this way will be small steamed buns with milk flavor. The steamed buns themselves are already fragrant, and the addition of milk will make the steamed buns more full of milk aroma. This taste can cover up some defects when making the steamed buns, so it is recommended that you add some milk for a good seasoning effect.

2. Add some baking soda

Usually when we make steamed buns, we add yeast powder for fermentation, but the yeast powder itself will undergo a chemical reaction with the flour to achieve the fermentation effect. Only under the action of yeast can the dough rise. Usually when we eat steamed buns, we can sometimes taste a slightly sour taste. This is because too much yeast is added or the fermentation is not sufficient. Moreover, even if the fermentation time is sufficient, the steamed buns fermented with yeast powder sometimes have a hint of sourness. Adding baking soda can neutralize the sour taste. Therefore, it is recommended to add a little baking soda when making yeast steamed buns, so that the sweetness of the steamed buns can be brought out.

3. Fermentation time should be sufficient

There are some variations in this fermentation time. For example, in spring and autumn, the dough is fermented for an hour. Because the temperature is relatively high, the conditions for the chemical reaction of yeast are more suitable, so the yeast is more active at this time, so the fermentation time of yeast steamed buns made at this time will be relatively shorter. In other words, if it is cold in winter, the fermentation time must be at least one and a half hours to ensure that the dough can be fermented, so that you can eat delicious and soft buns. Another reason is that the steamed buns are delicious and not sticky, so you need to ensure that the dough is fermented and steamed well, so that you can ensure that the steamed buns can be sold outside and will not stick to your teeth.

4. After the dough has rested, boil water and steam it.

This is also a way to prevent the shrinkage of leavened pasta. After we make the steamed buns, there will definitely be a lot of air bubbles that have been pressed away, so we need to use the yeast in the dough to restore these air bubbles, otherwise the dough will be soft and will be sticky when eaten without rising.