“制作”这里指代的便是从和面到包制这一过程。由于包子在制作工艺和包制手法上，各地区存在一定差异，这边归类的问题可能不是对每一种工艺都实用。和面出现的主要问题有：（1）配料问题，（2）水温问题，（3）和面时间过长或过短。下面天方包子加盟人员为您讲解一番。

"Making" here refers to the process from making noodles to packaging. Because there are certain differences between regions in the production process and the method of making steamed stuffed buns, the problem of classification here may not be applicable to every process. The main problems of dough mixing are: (1) ingredients, (2) water temperature, and (3) dough mixing time is too long or too short. Next, Tianfang Steamed Bun Franchisee will explain to you.

常用的一个配料比例为：面粉25kg，酵母90g—200g，泡打粉80g—140g，白糖500g，水12.5±1kg，根据各地区的温度和气候因素这个配比可以做适当调整。

A common ingredient proportion is: flour 25kg, yeast 90g - 200g, baking powder 80g - 140g, white sugar 500g, water 12.5 ± 1kg. The proportion can be adjusted according to the temperature and climate factors in each region.

酵母过量和泡打粉过少，都不会造成很严重的后果，只会使得操作起来不够方便。酵母的使用量过少则很容易出现包子难醒发及僵死现象。泡打粉的使用量过多则会造成包子表皮炸裂。

Too much yeast and too little baking powder will not cause serious consequences, but will make the operation not convenient. If the amount of yeast is too small, it is easy to cause steamed stuffed buns to wake up and die. Excessive use of baking powder will cause the skin of steamed buns to crack.

适当的糖可以使得包子光亮白泽，如果糖过量则会造成包子醒发困难，类似于酵母使用量不足的表现。水添加过多，会加速包子醒发，过少则会影响到包子的醒发。无论过多或过少都会造成制作过程中操作困难。

Proper sugar can make steamed stuffed buns bright and white. If the sugar is excessive, it will make it difficult for steamed buns to wake up, similar to the performance of insufficient use of yeast. Too much water will accelerate the awakening of steamed stuffed buns, while too little water will affect the awakening of steamed stuffed buns. Either too much or too little will cause difficulties in operation during the production process.

水温是随着季节温度来做一个规律性变化的，其结果都是使得和好的面团温度适合酵母的一个生长繁殖。冬季水温应适当升高，使得和好的面团达到40度左右，夏季则相应降低，减缓面团的醒发。

The water temperature changes regularly with the seasonal temperature, and the result is to make the dough temperature suitable for the growth and reproduction of yeast. The water temperature should be properly raised in winter to make the dough reach about 40 degrees, and then decreased in summer to slow down the dough's awakening.

因为水温造成包子成品不良的主要有两个因素：（1）冬季和面水温过低，容易造成包子成品僵死或起皮。（2）和面水温过高，造成的结果也同样与酵母使用量过少类似，出现醒发困难。

There are two main reasons for the poor quality of steamed stuffed bun products because of the water temperature: (1) The water temperature in winter and noodles is too low, which is easy to cause the dead or peeling of steamed stuffed bun products. (2) The water temperature of the dough is too high, and the result is similar to that of using too little yeast, which makes it difficult to wake up.

在和面过程中，和面时间过长会造成面团筋度拉伤，将不利于包子的醒发。和面时间过短，则将会造成和面不均匀，出现包子僵死起皮等后果。

In the process of dough mixing, the dough will be strained if the dough is mixed for a long time, which is not conducive to the awakening of steamed buns. If the time of dough mixing is too short, it will cause uneven dough mixing, and the steamed stuffed bun will become stiff and skinny.

包子在制作过程中的主要问题分为：压面过度，挤子存放，包制方式

The main problems in the process of making steamed stuffed buns are as follows: excessive surface pressing, extrusion storage, and packaging method

压面的时间不宜过长，如果压面时间过长结果与和面时间过长一样，都会造成面团筋度损伤，直接影响到包子的醒发。

The pressing time should not be too long. If the pressing time is too long, the result will be the same as the mixing time, which will cause damage to the gluten of the dough and directly affect the awakening of the steamed bun.

挤子的存放不当是直接造成包子外表不够光亮的主要原因。压面和擀皮都会促使包子表皮更加光亮，但是如果挤子在存放过程中过度醒发和表皮水份的过度流失，都会使得包子表皮发麻和发黑，可用于改善的方法可以是：在挤子表皮刷上一层食用油，或是协调压面和包制的人力关系。

Improper storage of steamed stuffed buns is the main reason that directly causes the appearance of steamed stuffed buns not bright enough. Noodle pressing and skin rolling will make the skin of steamed stuffed bun more bright, but if the steamed stuffed bun is excessively awakened and the skin moisture is excessively lost during storage, it will make the skin of steamed stuffed bun tingle and black. The methods that can be used to improve it can be: brush a layer of edible oil on the surface of steamed stuffed bun, or coordinate the human relationship between noodle pressing and wrapping.

包子的包制手法多种多样，不当的手法可造成包子漏汤、露馅、或不利于醒发。更多相关包子的问题就来我们网站https://www.jnsjtf.com咨询看看吧！

There are various ways to make steamed stuffed buns. Improper ways can cause steamed stuffed buns to leak soup, reveal stuffing, or be bad for awakening. For more questions about steamed stuffed buns, please visit our website https://www.jnsjtf.com Consult and see!