What's wrong with the steamed buns being a little sour? Analysis of popular topics on the entire network in the past 10 days
Recently, "What's wrong with steamed buns being a little sour" has become a hot topic on social media, and many netizens have shared the sour taste problems encountered when making or buying steamed buns themselves. This article will analyze the reasons and solutions for steamed buns to become sour in the past 10 days, and attach relevant data statistics.
1. Common reasons why steamed buns become sour
According to netizens’ feedback and expert analysis, the turn of steamed buns into sourness is mainly related to the following factors:
| reason | Percentage | Specific performance |
|---|---|---|
| Overfermentation | 45% | The dough fermentation time is too long, resulting in large-scale reproduction of acid-producing bacteria |
| Improper storage | 30% | Store in high temperature and humid environments to accelerate deterioration |
| Flour problem | 15% | Use moisture or inferior flour |
| Water quality impact | 10% | Hard water or water containing more impurities affects fermentation |
2. Hot statistics on topics related to the entire network (in the past 10 days)
| platform | Topic discussion | Top rankings for hot searches |
|---|---|---|
| 128,000 | No. 9 | |
| Tik Tok | 85,000 | No. 3 in the food list |
| Little Red Book | 62,000 | No. 7 in life skills list |
| Zhihu | 31,000 | No. 15 in the hot list |
3. How to prevent steamed buns from becoming sour? Expert advice
1.Control fermentation time: It is advisable to ferment at room temperature for 1-1.5 hours in summer, but it can be extended to 2 hours in winter.
2.Using fresh yeast: Dry yeast needs to be sealed and refrigerated after opening, and the shelf life is usually 3 months
3.Correct storage: The steamed buns are allowed to cool and stored for 1 month
4.Add auxiliary materials: Add a small amount of sugar or alkaline noodles to neutralize the sour taste
4. Summary of effective methods for netizens to test
| method | Number of people supported | Efficient |
|---|---|---|
| Secondary steaming | 5,200+ | 78% |
| Add alkali and refill | 3,800+ | 85% |
| Made into fried steamed buns | 2,900+ | 92% |
| Making dry steamed buns | 1,700+ | 88% |
5. Food safety tips
If the steamed buns have obvious sour smell, mold spots or wire drawing, please do not eat them. A mild sour taste can be treated with heat, but severe spoilage may produce harmful substances such as aflatoxin.
6. Extended discussion on related topics
In addition to the issue of steamed buns becoming sour, the following related topics have also been hotly discussed on the entire network in the past 10 days:
1. Comparison of advantages and disadvantages of "Old Noodle Fermentation vs Yeast Fermentation"
2. Survey on the market acceptance of "no added steamed buns"
3. Take a look at the methods of making special steamed buns in various places
4. Innovative methods for preservation of steamed buns (vacuum, nitrogen packaging, etc.)
Conclusion:
As a traditional Chinese staple food, steamed buns seem simple in making but contain many techniques. By analyzing recent online hotspots, we found that the combination of food safety awareness and traditional food culture is becoming a new trend. By mastering the correct production and storage methods, you can easily avoid the trouble of "steamed buns becoming sour".
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