在炎热的夏季，比起油腻的肉馅包子，清爽的素馅包子更为受欢迎，并且素馅包子的馅料有很多选择。可以选择自己喜欢吃的素菜或是野菜等等，天方包子加盟人员认为不论用什么馅料，都要记住下面四个关键点做出来的包子才能鲜香松软。

In the hot summer, the fresh plain stuffed bun is more popular than the greasy meat stuffed bun, and there are many choices for the filling of the plain stuffed bun. You can choose your favorite vegetables or wild vegetables, etc. The Tianfang steamed stuffed bun franchisees think that no matter what filling you use, you should remember the following four key points to make the steamed bun fresh and soft.

1、二次醒面

1. Secondary awakening

我们做包子时，都知道和好面后需要醒面，这样包子才能蓬松，等到面团发酵至2倍大，就说明面团醒好了，可以包包子了。但当我们包完包子后，很多人都是直接把包子上锅蒸，忘记了二次醒面。

When we make steamed buns, we all know that we need to wake up after the dough is mixed, so that the steamed buns can be fluffy. When the dough is fermented to twice the size, it means that the dough is awake and can be wrapped. But when we finished making steamed buns, many people just steamed them in the pot and forgot to wake up for the second time.

将包子包好之后不要急着上锅，先放到一旁，静置10-15分钟，等包子拿起来比较轻之后，再把包子放到锅上蒸。经过二次醒面，蒸出来的包子会更为松软，吃起来也更加美味。

After wrapping the steamed bun, don't rush to the pot. Put it aside and let it stand for 10-15 minutes. After the steamed bun is light, put it on the pot for steaming. After the second awakening, steamed buns will be more soft and delicious.

2、放点白糖

2. Put some white sugar

我们在揉面时，除了放酵母，还可以再放些许白糖进去，这样可以加快发面的速度。尤其是夏天的时候，半小时面团就可以发起来，并且吃起来口感会更好。

In addition to yeast, we can also add some white sugar when kneading noodles, which can speed up the speed of dough. Especially in summer, the dough can be made in half an hour and taste better.

3、不要着急掀盖

3. Don't lift the cover in a hurry

蒸好包子之后，千万不能急着掀开锅盖，而是关火，让包子在锅中焖3-5分钟，之后再掀开盖子，这样包子才不会回缩、塌陷。

After steaming steamed buns, do not rush to open the lid of the pot, but turn off the heat, let the steamed buns stew in the pot for 3-5 minutes, and then open the lid, so that the steamed buns will not shrink and collapse.

4、处理素馅

4. Processing vegetable filling

包子素馅和肉馅的处理方式略微不同，制作肉馅时，我们需要去除掉肉腥味，因此会有比较多的调料，并且一般肉馅不会出水。但很多蔬菜在调配时，如果不注意就很容易出水、变色，因此在调素馅的时候，不要急着放盐，而是先加上一勺油，锁住蔬菜的水分，再放入少许的蚝油、胡椒粉、鸡精、香油调味。什么时候准备包包子，什么时候再放盐，可以有效地避免馅料出水。

The processing methods of steamed stuffed bun and meat filling are slightly different. When making meat filling, we need to remove the fishy smell of meat, so there will be more seasonings, and generally the meat filling will not water. However, many vegetables are easy to water out and change color if they are not carefully mixed. Therefore, when mixing vegetable filling, do not rush to put salt, but add a spoonful of oil first to lock the water in the vegetables, and then add a little oyster sauce, pepper, chicken essence, sesame oil to taste. When to prepare steamed stuffed buns and when to add salt can effectively prevent water from filling.

有关于素包子掌握4个关键点的相关内容就讲解到这里了，您对此有怎样的疑惑或者需求就来我们网站https://www.jnsjtf.com进行咨询了解吧！

That's all about mastering the four key points of vegetarian steamed stuffed buns. If you have any doubts or needs, please come to our website https://www.jnsjtf.com Consult and understand!