Why is bao so white?

The bleaching process, though, is not without its consequences. It lightens the flour and helps it trap more air bubbles, improving its performance.

In the culinary realm of Chinese cuisine, bleached cake flour often finds its way into the preparation of char siu baos.

This particular type of flour is chosen for its ability to impart a white and fluffy texture to the final product.

However, this bleaching also alters the nutrient levels and inherent structure of the flour.

Some argue that the bleached cake flour is necessary to achieve the desired texture and appearance of char siu baos.