Steaming the buns under the buns white, is not breathable caused by.

Steaming buns, the temperature inside the steamer will be relatively high, a long time the water vapor will be converted into water droplets gathered inside the steamer, if the steamer does not make gas treatment, there will be water droplets are condensed together, the bottom of the bun water droplets into the pool of water, which appeared in the bottom of the steamed buns wet, will be under the bottom of the buns soak the white situation.

Steaming buns should be cold water in the pot, try not to hot water in the pot, to avoid the phenomenon of the bottom surface of the buns were scalded to death. Steam buns is best to use the steam cloth, do not put the buns directly on the metal cover curtain, the metal cover curtain heat conduction is particularly fast, easy to be scalded to death or the appearance of yellow pot-like bottom.

Tips for Steaming Buns

Warm water and noodles: the southern region is fine, the temperature is high; in the northern winter, the low temperature will affect the fermentation time of the noodles. I remember when I was a child in my hometown, when the temperature was lower than now, living in a bungalow, the noodles steamed buns steamed buns, all have to put the basin in the kang, covered with a quilt, cover the night time, in order to ferment a basin of noodles. Use lukewarm water to mix the noodles so that the fermentation time of the dough can be shortened.

When rolling out the dough, the bun skin must be thick in the middle and thin all around, so that it is not easy for the skin to break; especially when wrapping dumplings, it is important to pay more attention to this point, otherwise people who do not know how to wrap the dumplings often break them, and the dumplings with a broken skin will turn into slices of soup once they are boiled and change the flavor completely.

After you finish wrapping the dumplings, let them sit for a while, allowing time for them to ferment again, so they don't come back to life with the addition of raw flour.

Reference: Baidu Encyclopedia - Baozi (Traditional Chinese Food)