What You Need to Know
Steam condenses on food surfaces, transferring latent heat (2257 kJ/kg at 100°C) to denature proteins and swell starch granules. Bamboo's porous structure regulates humidity (ideal: 95–100% RH). Key reactions include myosin coagulation (60°C) in meats and amylopectin hydration (85°C+).
Creates translucent, elastic wrappers (wheat starch + tapioca blends) with distinct 'chew'. Stacked baskets enable flavor cross-contamination (e.g., shrimp dumplings absorbing pork vapors). Traditional lidded lifting prevents condensation drip.
Key Parameters
Temperature
°C - °C
Time
8min (shrimp har gow)
3min (leafy greens) - 15min (dense pork buns)
Equipment
Bamboo baskets (12–25cm diameter)Muslin-lined lidsWok with concave bottom (for stable stacking)
Steps
- 1.
undefined
- 2.
undefined
- 3.
undefined
The Science
Primary Reaction
Starch gelatinization