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怎么避免馒头二次加热变褐色
更新时间: 2019-04-01 00:00:00  

用保鲜袋包住馒头再进行加热。加热时馒头失去水分才会变干变硬出现褐色斑点。

褐色斑点是碱面,很正常,一般这种情况是家里面自己蒸馒头的时候出现,这是碱面没有揉匀的结果。在农村,烧地锅、木柴、馒头蒸的时间比较长,地下水特有的水汽 ,自己自用家用酵母,蒸出来很好吃,出锅的馒头会伴随褐色斑点,不过不影响正常食用,吃起来反而会别有特色。

关键词: 怎么 避免 馒头 加热 褐色

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