The difference between hot and non-hot steamed cakes

The reason why the same food can appear in various different states is because the production process is different. Certain essential processes. If omitted, the finished product will be different. For example, for food like steamed cake, if the dough is kneaded in different ways, the resulting steamed cake will naturally be different. Now let’s take a look at the differences between steamed cakes made with hot dough and steamed cakes made with no hot dough.

1. Make dough

It refers to adding yeast into the dough and allowing the yeast to multiply and produce gas under certain temperature and humidity conditions, thereby causing the dough to expand. Yeast dough has the highest nutritional value. The added yeast is called an "inexhaustible source of nutrition." After fermentation, the phytic acid in the flour that affects the absorption of elements such as calcium, magnesium, and iron can be decomposed, thereby improving the body's absorption and utilization of calcium, magnesium, iron and other elements. The B vitamins in fermented flour will also increase significantly. Yeast is generally used for steamed buns, which are easier to digest and absorb because the enzymes in yeast can promote the decomposition of nutrients. Therefore, people with poor stomachs, children, the elderly and other people with weak digestive functions are more suitable to eat leavened noodles.

2. Dead face

It is noodles that are made with cold water and used immediately. This kind of noodles is more resistant to cooking and has a strong and chewy texture, so it is suitable for boiling, baking, frying, and deep-frying foods, such as dumplings, pies, steamed dumplings, pot stickers, etc. This kind of noodles is not easy to digest and has a low glycemic index, so it can be eaten by diabetics and is also an option for obese people.

3. Hot noodles

It is made by kneading the dough with boiling water (about 65℃-100℃), stirring while adding water, and kneading it into a dough after it cools down a little, and then making various foods. The food produced is less chewy and has the disadvantages of sticking to teeth, hands and work boards. Medium-gluten flour is mostly used to make the dough for steamed noodles, because medium-gluten flour and above contain higher quality and quantity of protein, making the noodles soft but chewy, not sticky and mushy. Common hot noodle foods include pot stickers, pies, and steamed dumplings. In addition, shrimp dumplings, rice rolls, etc. in the south are made from clarified noodles, which are made by washing away the protein from flour, then settling, drying, and grinding it into a fine powder. Because Cheng noodles do not contain protein, they are particularly suitable for daily consumption by people with poor kidneys. Many hospitals use it in the low-protein diet for patients with renal insufficiency.