Steamed steamed buns master the following "four tips". Steamed buns are fluffy, fragrant and soft, delicious and delicious, which is better than what you buy!

一：发面

1： Hair noodles

不管是做包子还是做馒头，首先要做的就是发面，只有面发好了，蒸出来的包子才蓬松柔软，如果面没有发好，那么包子的口感就不好，所以发面这一步很重要。

No matter making steamed buns or steamed buns, the first thing to do is to make noodles. Only when the noodles are made, the steamed steamed buns are fluffy and soft. If the noodles are not made well, the taste of steamed buns is not good, so making noodles is very important.

说起发面，发面主要是酵母粉起的作用，而酵母粉起作用的前提有两个，一个是用量，还有一个是温度。关于酵母粉的用量一定要合适，少了发不起来，用多了口感也不好，所以它的用量一般是：500克面粉，3-5克酵母粉；按照这个用量来添加就行。而酵母粉活跃程度更好的温度是在25-35度，所以大家先用温水把酵母粉化开，再倒入面粉中和面，面和好放入温暖的环境醒发，夏天室温就行，冬天放在暖气片上，放在热水锅中发酵都行。

Speaking of hairdressing, hairdressing is mainly the function of yeast powder, and there are two preconditions for yeast powder to function, one is dosage and the other is temperature. The dosage of yeast powder must be appropriate. It can't be used less, and it doesn't taste good when used more. Therefore, its dosage is generally: 500g flour, 3-5g yeast powder; Just add it according to this dosage. The temperature at which the yeast powder is more active is 25-35 degrees, so we first melt the yeast powder with warm water, and then pour it into the flour to neutralize the flour. When the flour is well reconciled, put it into a warm environment to wake up. Room temperature in summer is OK, and put it on the radiator in winter and ferment in a hot pot.

二：揉面

2： Knead dough

有的人即使面发得非常好，但是做出来的包子也不好看，其实这主要是因为在揉面的时候偷懒了，时间没有揉够，没有揉到位，如果面揉到位了，不仅面团会更光滑，蒸出来的口感也更细腻。所以一定要在揉面上花时间，要把还没有进行醒发的面团揉成偏软的面团，等到醒发好之后，再反复揉搓，揉成之前面团的大小，而且面团中没有气孔，表面光滑细腻，这样的面团才是揉好的面团。

Even if some people make the dough very well, the steamed buns are not good-looking. In fact, this is mainly because they are lazy when kneading the dough. They don't knead enough time and don't knead in place. If the dough is kneaded in place, not only the dough will be smoother, but also the steamed taste will be more delicate. Therefore, we must take time to knead the dough. We should knead the dough that has not been awakened into a soft dough. After waking up, we can knead it again and again to the size of the previous dough. Moreover, there are no pores in the dough, and the surface is smooth and delicate. Such dough is the kneaded dough.

面团揉好之后，把面团分成几个剂子，把馅料包进包子皮中，再放入蒸锅进行二次醒发，醒发的时候，可以提前把蒸锅烧至温热，这样醒发很省时间；等到醒发好之后，包子就成了之前的1倍大，并且外皮看着很光滑，很细腻，这就说明揉搓到位了，这样蒸出来的包子口感就非常好。

After the dough is kneaded, divide the dough into several preparations, wrap the stuffing into the steamed stuffed bun skin, and then put it into the steamer for secondary awakening. When awakening, you can burn the steamer to warm in advance, which saves time; When you wake up, the steamed stuffed bun is twice as big as before, and the skin looks very smooth and delicate, which means that the kneading is in place. In this way, the steamed stuffed bun tastes very good.

三：蒸制

3： Steaming

在蒸制包子的时候也是要掌握技巧的，大家要掌握的技巧有2个，一个是蒸制的火候，还有一个是蒸制时间；关于蒸制的火候，大家要记住，蒸包子要全程用大火，因为大火可以让包子快速定型，并且快速变蓬松；而蒸制的时间不需要太久，一般等蒸锅上汽后，继续蒸20分钟左右就行，蒸制时间短了，包子容易夹生，蒸不熟；蒸时间久了，包子会开裂；所以蒸包子的时候，蒸制时间也要把握好。

When steaming steamed buns, you should also master skills. There are two skills to master, one is the steaming heat, and the other is the steaming time; As for the steaming temperature, we should remember that the steamed buns should be steamed with fire throughout the whole process, because the fire can make the steamed buns shape quickly and become fluffy quickly; The steaming time does not need to be too long. Generally, after the steamer is steamed, continue steaming for about 20 minutes. The steaming time is short, and the steamed buns are easy to be mixed and not cooked; Steamed for a long time, steamed buns will crack; Therefore, when steaming steamed buns, we should also grasp the steaming time.

四：出锅

4： Out of the pot

包子蒸好之后不能太心急，要把包子放在蒸锅中焖一段时间再出锅，这样包子才会在锅中定型，才不会软塌，开裂。如果把包子蒸好之后就立即开锅，热腾腾的包子会因为突然遇冷而软塌，影响口感和成品，所以包子不能蒸好就立即出锅，一定要焖几分钟。

After steamed, the steamed buns should not be too anxious. They should be stewed in the steamer for a period of time and then out of the pot. In this way, the steamed buns will be shaped in the pot and will not collapse or crack. If the steamed buns are boiled immediately after steaming, the hot steamed buns will collapse due to sudden cold, affecting the taste and finished products. Therefore, if the steamed buns cannot be steamed well, they must be stewed for a few minutes.

以上就是为大家介绍的有关天方包子加盟的详细介绍,希望对您有所帮助.如果您有什么疑问的话,欢迎联系我们.我们将以专业的态度,为您提供服务https://www.jnsjtf.com

The above is the detailed introduction about Tianfang steamed stuffed bun joining. I hope it will help you If you have any questions, please contact us We will provide you with professional service https://www.jnsjtf.com