What You Need to Know
Hydrates flour at 65-75°C, initiating starch gelatinization while glutenin proteins undergo controlled denaturation. This creates a partially set matrix that traps steam more effectively than raw flour.
Essential for bao dough elasticity—scalded flour absorbs 30% more water than untreated flour, preventing dough collapse during steaming.
Key Parameters
Temperature
70°C
65°C - 75°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Heatproof mixing bowlInstant-read thermometerBamboo steaming baskets
Steps
- 1.
Huājuǎn (flower rolls) (Shandong Province): Creates peelable layered structure
- 2.
Tángbāo (soup dumplings) (Jiangnan region): Strengthens dough to contain hot broth
The Science
Primary Reaction
Starch gelatinization