Steamed buns at home during the Spring Festival. After steaming, the dough is not as white as before. Ask the pasta master to point out why! ! ! The following figure

Hello, there are two problems in your situation:

One is that the amount of surface alkali is too much, and the dumpling skin has turned yellow. Don't add too much alkali. The judgment method is to add a little and knead well. Then smell the sour taste. If no alkali is added, it will be just right.

The other is that you have been steaming for too long, and the top of jiaozi is wrinkled. Usually it is enough to put it in the steamer 15 minutes after cooking. No matter what stuffing is inside, it is basically 15 minutes.

I hope it is useful to you, and I hope to adopt it ~