1. When steaming, the temperature is low, or the air pressure is too low, or the steaming time is short and unfamiliar, which may stick to the teeth. If this is the case, you can also check the tightness of the steamer or steamer to see if there is any air leakage, or the firepower is not enough, and the steaming strength itself is not enough.
If this is the case, it is recommended to check the liquefied gas. Sometimes, the firepower of different liquefied gases is different. The liquefied gas used by Li Ji used to go to gas stations, which felt soft and expensive to use. On one occasion, the fritters boss suggested that Li Ji add a fuel to liquefied gas. After adding it, I feel that the firepower of the whole steamer has been strengthened, and it won't take long to use a can of gas.
2. Too many times of dough pressing will seriously damage the gluten in the dough, resulting in steamed buns that are not chewy and sticky. Generally, when pressing dough, first use large spacing to press it roughly, and then use fine spacing to press it finely. In Li Ji, it's usually 7-9 times, and there will be stress diarrhea if there are too many.
3. Excessive proofing: This problem is similar to too many times of dough pressing, because the gluten is destroyed, resulting in sticky taste of the finished product. Li Ji has written many articles about proofing, which also involves all stages of proofing. Interested friends can go to WeChat official account Baozi business exchange platform, which should solve your proofing doubts.
4. Flour problem: There are two problems here. One is the wheat problem. The new flour made of wheat may cause the problem of sticking teeth. Therefore, the boss who runs a steamed stuffed bun shop usually shovels some flour, and the flour bought back will basically solve this problem in one month. The other is the quality of flour. If the flour is moldy, caked or stored for too long, steamed bread will stick to its teeth.