Description
Steamed buns from the Song dynasty are cooked at near‑boiling steam for 15–20 minutes, gelatinizing starch and denaturing protein to yield a moist, tender texture.
Technical
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.
Science
Primary Reaction
Starch gelatinization and protein denaturation
Sensory Profile
Aroma ()
yeastysoftwarmsubtle wheatlightly savoryearthy bamboofermented grainsteamed porkmildly floralhint of soy