很多人都在家做过包子，效果往往不尽如人意，不是发黄、就是面皮口感硬，今天天方包子加盟技术老师分享做包子的小技巧，希望对你有所帮助：

Many people have made steamed stuffed buns at home, and the effect is often not satisfactory. Either it is yellow, or the face is hard to taste. Today, Tianfang steamed stuffed bun joined the technical teacher to share the tips of making steamed stuffed buns, hoping to help you:

1、发酵的时候加点糖

1. Add some sugar when fermenting

白糖是酵母喜欢的“食物”，适量的白糖可以让面团更好地发酵，更能够增加后包子出笼时的口感。

White sugar is the "food" that yeast likes. A proper amount of white sugar can make the dough ferment better and increase the taste of the steamed bun when it is released.

2、温水发酵

2. Warm water fermentation

酵母使用前好能用温水（30-40度）溶解，让酵母充分活化，这样发面的效果会更好；

Before use, the yeast should be dissolved in warm water (30-40 degrees) to fully activate the yeast, so that the effect of facial hair will be better;

3、水与面粉的比例要适合

3. The ratio of water to flour should be appropriate

夏季做包子，一斤面粉搭配250克水，冬季可搭配260克水，为了提升包子面皮口感，也可加入8-10克猪油揉匀。

To make steamed stuffed buns in summer, one jin of flour can be mixed with 250 grams of water, and 260 grams of water can be mixed in winter. In order to improve the taste of steamed stuffed bun noodles, 8-10 grams of lard can also be added and kneaded.

4、一次发酵

4. Primary fermentation

揉好的面团要放置一会儿，进行一次发酵，只有充分发酵了之后，面团的延伸性才能更好，这也会影响到终包子的口感以及柔软度。

The kneaded dough should be placed for a while and fermented for one time. Only after full fermentation can the extensibility of the dough be better, which will also affect the taste and softness of the final steamed bun.

5、二次醒发

5. Second awakening

包子包好了之后，需要放置一小会儿，让面皮二次醒发，这样可以让包子发得更加均匀饱满（很关键），并且包子也会更加松软。

After the steamed stuffed bun is wrapped, it needs to be placed for a short time to wake up the face for the second time, which can make the steamed stuffed bun more evenly and plump (very important), and the steamed stuffed bun will also be more soft.

6、蒸包子的时间

6. Steaming time of steamed buns

包子蒸多久一般与什么样的馅料有关系，一般在15分钟左右，蒸熟后不要立马揭开盖子，否则包子容易收缩，要等包子稍微冷却后才揭盖。

How long steamed buns are steamed usually depends on what kind of filling. It usually takes about 15 minutes. Do not remove the lid immediately after steaming, or the buns will shrink easily. You should wait until the buns are slightly cooled before removing the lid.

蒸包子时要持续大火，先烧到上汽，再继续大火蒸，不要随意调整火力，只有保持大火才可以蒸出蓬松饱满的包子。

When steaming steamed buns, it is necessary to continue the high fire. First burn to SAIC, and then continue the high fire steaming. Do not adjust the fire at will. Only by maintaining the high fire can the steamed buns be fluffy and full.

蒸包子时避免包子碰触到锅盖、锅壁，放包子胚的时候尽量和蒸锅、锅盖保持一定的距离，因为包子会有一个变大的过程，如果包子正在变大接触到了锅盖上的水珠，会导致回缩，蒸好后特别硬。

When steaming steamed buns, avoid the buns touching the lid and wall of the pot. When placing the steamed bun embryo, try to keep a certain distance from the steamer and the lid, because the steamed buns will have a process of getting bigger. If the steamed buns are getting bigger and touching the water droplets on the lid, it will cause retraction, which will be particularly hard after steaming.

另外包子蒸好后不要着急掀锅盖，关火后要焖三分钟，如果一关火就掀锅盖，包子容易回缩、塌陷。更多相关内容就来我们网站https://www.jnsjtf.com咨询了解吧！

In addition, don't hurry to lift the lid of the steamed bun after steaming. After turning off the heat, it should be simmered for three minutes. If the lid of the steamed bun is turned off, the steamed bun will shrink and collapse easily. Come to our website for more relevant content https://www.jnsjtf.com Ask about it!