"Ghost Rubbing Steamed Bread" refers to the phenomenon that when steaming steamed bread or other pasta in life, the flour products shrink unevenly and the food surface is uneven. Folk superstitions believe that this phenomenon is due to the lack of Vulcan blessing or dirty things at home, but these are all wrong. The phenomenon of "ghost rubbing buns" is a very common scientific phenomenon, which can be easily avoided as long as relevant measures are taken.
This phenomenon is mainly due to the fact that the condensed water flows to the food surface during steaming, which leads to the incomplete expansion of the dough blank and eventually develops into an uneven surface. There are three possibilities for condensed water on food:
1. Due to the low temperature of the pot cover or pot wall, condensed water drips on the food surface.
2. Due to the excessive heat in the early stage of cooking, the temperature difference between the inside and outside of food is too large, and condensed water is formed on the surface of food. This phenomenon is more common in stuffed foods such as steamed stuffed buns and bean paste buns.
3. When the cover is opened, cold air and hot food meet instantly to form condensed water. This situation is more common in winter.