Why do steamed buns have yellow spots? Why do steamed buns have yellow spots?

As we all know, steamed buns are a common type of pasta. Although it is simple to make, there are many things to pay attention to, especially the choice of flour, the way to knead the dough, etc. Some people steam their buns with yellow spots on them, which is a very normal phenomenon. So why do steamed buns have yellow spots? Let's take a closer look!

Why do steamed buns have yellow spots?

Yellow spots usually appear because of old dough. The old dough is called differently in different regions. Some places also call it starter or yeast. In fact, they are the same thing, which is the dough left over from the last steamed buns. It is also the fermentation material to be used for the next dough rise.

There are generally three reasons for the yellow spots: The first reason is that the soda ash is not kneaded evenly after being added to the dough. Therefore, after adding soda ash to the dough, you must knead the dough repeatedly. You can knead it clockwise first, then switch to counterclockwise, and repeat this several times. The time is generally about ten minutes. The second reason is that small particles of soda ash are mixed into the dough, which are difficult to remove. Therefore, you can sift it once, or you can use warm water to dissolve these particles. If these particles are not dissolved, no matter how hard you knead the dough, the steamed buns will definitely have spots. The third is that the soda ash must be dissolved with warm water first, not cold water or boiling water, because that will cause the soda ash to clump, otherwise it will be the same as the second reason.

What kind of flour is good for steaming buns?

Medium-gluten flour is generally used to make steamed buns. If you want the steamed buns to be chewy and delicious, you can choose high-gluten flour, or you can use bread flour, which will taste even better! Of course, the healthiest is whole wheat flour.

The protein content of high-gluten flour is between 12% and 15%, and it can be used to make bread, puff pastry and other Western pastries; the protein content of medium-gluten flour is between 9% and 12%, and it is generally used to make steamed buns and dumplings; the content below 9% is low-gluten flour, which is mainly used to make cakes and biscuits. When you go to the supermarket to buy flour, you can see the protein content of the flour on the back of the flour bag, and you can know the type of flour by the content. It is best to use medium-gluten flour, which is what everyone calls ordinary flour, for steaming buns.

What are the techniques for steaming buns?

1. Whether you use old dough or yeast to make dough, kneading the dough is the key.

2. After the raw dough of the steamed buns is made, it must be fermented for a second time for at least 15 minutes.

3. The hardness of the dough should be moderate, like the softness of the plasticine that children play with.

4. When kneading the steamed buns, you need to make sure your hands, dough and basin are shiny, which means the dough is kneaded properly.

5. After kneading the dough, brush a layer of cooking oil on the grate. Place the buns not too densely, and leave three fingers between each bun. Otherwise, after steaming, the buns will stick to the pan or stick to each other, which will not only affect the appearance but also waste food.

6. After turning off the heat, do not open the lid in a hurry. Let it sit for five minutes before opening the lid.