Description
Dim sum preparation relies on precise steaming temperatures to control protein denaturation and starch gelatinization, ensuring a tender filling and elastic dough.
Technical
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.
Science
Primary Reaction
Protein denaturation and starch gelatinization
Sensory Profile
Aroma ()
steamed porkglutinous ricegingerscallionsesame oilsoy sauce
Origin & History
Civilization
Cantonese people