Use a multi-layer pot for steaming steamed bread. Do you cook the top or bottom first? What should I pay attention to?

Steamed bread, a traditional pasta in China, is also one of the staple foods of the masses. According to legend, it was created by Zhuge Liang (not only ruling the country with soldiers, but also a culinary expert). In northern China, steamed bread is an essential staple food for every meal. In order to steam more at a time, many people will choose to use multi-layer steamer. So when using multi-layer steamer, which layer should steamed bread be steamed first? What is the reason? What problems should we pay attention to when steaming steamed bread?

Question 1: Which layer is steamed bread cooked first? What is the reason?

This is actually a physical problem. Everyone knows the principle of hot air rising. Water vapor starts from the bottom and moves slowly upward. In the process of continuous upward movement, water vapor will slowly lose heat. Assuming that the starting temperature of steam is 100℃, it may be 99℃ when it reaches the bottom drawer, 97℃ on the second floor, 95℃ on the third floor, and so on. Steaming steamed bread requires heat, that is, the higher the temperature, the faster it will be cooked, so the bottom steamed bread will be cooked first.

Then some people will say that a large amount of water vapor will gather at the top layer and condense into water, which will emit a lot of heat. It should be that the temperature on the top floor is high. Cook the top floor first. But there is a key problem that everyone ignores, that is, the lid of the steamer radiates most of the heat to the outside world, and a large amount of water vapor will emerge from the direct gap between the lid and the steamer. In other words, a lot of heat emitted by pre-cooled water will not stay in the top drawer all the time, but most of it will be lost to the air.

For this reason, I also specially consulted my uncle and aunt who have been operating Manjuya 15 years. When they steam steamed bread, they will fold many layers, so that a pot can produce a lot of steamed bread. A pot usually takes about 20 minutes to cook. At this time, compared with the top and bottom of the steamer, the steamed bread at the bottom can rebound under pressure (pressure rebound is a simple method to test whether the steamed bread is mature), but the steamed bread at the top can't. So, they will start selling from the bottom and so on.

Therefore, it is concluded that the steamed bread with multi-layer steamer will ripen earlier at the bottom than at the top! When this conclusion comes out, it will definitely surprise many people! You can do experiments if you don't believe me. You can see that when water boils, steam begins to leak out. You only need to measure which layer of the steamer has a high temperature.