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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Dim sum preparation relies on precise steaming temperatures to control protein denaturation and starch gelatinization, ensuring a tender filling and elastic dough.
Origin: Cantonese people (Tang dynasty) — Guangdong, China
See full technique reference →Steaming at 100 °C induces protein denaturation in pork filling, while starch gelatinization in the dough occurs between 60–70 °C, producing a translucent, elastic matrix. The absence of dry heat suppresses the Maillard reaction, preserving the natural sweetness of glutinous rice. Addition of sodium alginate forms a hydrogel network that reduces water loss during steaming.
Primary Reaction
Protein denaturation and starch gelatinization
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