When steaming steamed buns or steamed buns, sometimes there will be shriveled steamed buns or steamed buns. Some people say this is a ghost trace. Excuse me, how to explain it?

The main reason is that when heating at high speed, the heating speed suddenly slows down, resulting in local contraction of steamed bread into a knot.

In addition, when steaming steamed bread, this situation is easy to appear at the bottom of steamed bread. The main reason is that the steamed bread is put on the grate when it is on fire, and there is water on the cage cloth, and it is low-temperature water, while the temperature in other spaces in the pot is relatively high, only the bottom of the steamed bread is low, which leads to the inactivity of the bottom of the steamed bread.