What You Need to Know
During steaming, the dough interior reaches 60–70 °C, causing starch granules to gelatinize and form a cohesive gel matrix. Simultaneously, pork proteins denature between 60–80 °C, ensuring microbial safety. Yeast‑generated CO₂ expands the dough at 30–40 °C before steaming, creating the characteristic airy crumb.
Steps
- 1.
Goubuli Baozi (Tianjin, China): Creates signature 18-fold pleats and paper-thin yet sturdy wrapper
- 2.
Xiaolongbao (Shanghai, China): Steam gelatinizes broth-filled filling while setting delicate wrapper
- 3.
Bánh Bao (Vietnam): Adapted with coconut milk in dough for tropical flavor profile
The Science
Primary Reaction
Starch gelatinization and protein denaturation