"允许余留空气，但要限制锅内压力。因为锅内压力越大，包子膨胀越厉害，越容易胀坏包子产生漏洞，导致汤汁泄漏"

允许余留空气，但要限制锅内压力。因为锅内压力越大，包子膨胀越厉害，越容易胀坏包子产生漏洞，导致汤汁泄漏。

Isn't it the opposite? The higher the temperature, the lower the 锅内压力, thus 包子膨胀越厉害. Cooling down actually increases the pressure surrounding 包子, resulting in lesser pressure difference and keeps 包子 from bursting.

a great post, just can't help correcting this little one statement :-)

所有跟帖： 

• 谢谢您纠正。我想升温过程 PV = constant x T增加，包内压力增加略滞后于包外压力，导致包外压大于包内压，所以包子不 -雾里一农夫- ♂ (981 bytes) () 01/14/2015 postreply 13:42:06

• Super! I guess that is why restaurants use "小笼屉“, not pots. -duo_duo- ♀ (0 bytes) () 01/15/2015 postreply 05:43:23