Generally, baking paper can be used, because its surface is rich in vegetable silicone oil and has good anti-adhesion property, so baking paper can be used. You can also use corn leaves, which are natural leaves with good anti-sticking performance and high safety.
There are many items that can replace the steamer cloth, such as steamer mats, plastic wrap, gauze and silicone mats. As long as it is resistant to high temperature, anti-sticking and high safety, it can be replaced.
Can steamed bread be padded? Yes
The main function of the steamer cloth on the steamed bread pad is to prevent the steamed bread from sticking to the steamer. It is possible to steam directly without padding, and it is also possible to make steamed bread, but steamed steamed bread is likely to stick to the pot, and it will be more troublesome to take out steamed bread, and it is likely to destroy the appearance of steamed bread.
Secondly, the shape of steamed buns will be weird, because steamed buns also have a purpose of padding, which is to keep the bottom of the pot flat and make the buns more beautiful.
Can I steam steamed bread on a plate without holes? number
Steamed bread cannot be steamed on a plate without holes. Although steamed bread can be cooked and eaten, its taste, taste and appearance are poor and its edible value is very low. Therefore, it is generally not recommended to steam steamed buns on plates without holes.
Because the perforated plate can play the role of ventilation and water filtration, but the plate without holes does not, water vapor will condense into water on the plate, so a lot of water will condense in the plate over time, so that steamed bread will be soaked in water and then steamed, so that steamed bread tastes wet, soft and not fluffy. It can be said that it is difficult to steam steamed bread on a plate without holes.
The steamed bread is flat after cooking. The reason is temperature difference.
The steamed bread shriveled after opening, which was mainly caused by temperature difference. When the steamed bread is in the steamer, the temperature is a uniform high temperature environment, and the pores inside the steamed bread are also high temperature. When the lid is opened, a lot of cold air will enter, covering the surface of the steamed bread and entering the inside, forming a temperature difference, which will lead to the retraction of the steamed bread, so the steamed bread will be suppressed after the lid is opened. It is recommended to steam the steamed bread for a while before opening the lid, not immediately.