做包子可能人人都会，无非就是包上馅料，上锅蒸一蒸就完事了，但是有百分之九十的朋友会遇到很多问题，比如说蒸好的包子出锅变黄、皮硬、烫掉这样小问题，其实出现这样的问题都是因为一些细节上没有做到位，只要大家细心一些，做出暄软蓬松白白的包子很简单。下面天方包子加盟人员为您汇总了几个：

Everyone can make steamed buns. It's nothing more than filling and steaming. But 90% of friends will encounter many problems. For example, steamed steamed steamed buns turn yellow, hard and scalded. In fact, these problems are caused by the lack of details. As long as everyone is careful, it is easy to make soft, fluffy and white steamed buns. The following Tianfang steamed stuffed bun franchisees summarized a few for you:

做包子用什么面粉好？

What flour is good for making steamed buns?

很多人认为出现包子变黄的问题，都是面粉的问题，其实目前市面上的面粉都适合做包子，只是筋性够不够的问题，包子皮之所以发黄，不能全部归结到面粉上，是跟我们发酵的过程和揉面上的原因。发面过程中不能放在有风的地方，还需要覆盖严实，这样面团中就没有干的块，就不会出现蒸好部分地方变黄的问题。再说揉面，任何面粉做的面团，首先需要把面团揉的没有裂纹，用手抚摸很顺滑，才是真的揉到位了，做出来的成品自然就会皮光嫩白。

Many people think that the problem of steamed bun yellowing is the problem of flour. In fact, all the flour on the market is suitable for making steamed buns, but the gluten is not enough. The reason why the steamed bun skin yellowing can not be attributed to flour, which is related to our fermentation process and the reason for kneading the flour. The dough should not be placed in a windy place, and should be covered tightly, so that there are no dry pieces in the dough, and there will be no yellowing problem in the steamed parts. In addition to kneading, for any dough made of flour, it is necessary to knead the dough without cracks, and touch it smoothly with your hands to really knead it in place, and the finished product will naturally be smooth and white.

包子出锅后不久面皮干硬？

Does the steamed stuffed bun dry soon after it comes out of the pot?

这个问题相对复杂一些，有几个可能，一个可能是蒸包子的时候有漏气的地方，蒸笼盖没有盖严面皮接触了外面的凉气，所以蒸好后会出现皮变硬的问题。也可能是蒸好包子一直放在灶上下面热气熏着，上面风吹着所以很快就会变干。还得可能是咱们二次发酵的时候吹到风了，面皮表面风干，再上灶蒸外皮会熟的比较快。所以咱们蒸包子的时候，好盖上东西发酵，上锅后把边缘盖严。

This problem is relatively complicated. There are several possibilities. One possibility is that there is air leakage when steaming steamed buns. The steamed bun cover is not tightly covered, and the skin contacts the cool air outside, so the skin will become hard after steaming. It may also be that steamed steamed buns are kept on the stove under the hot air, and the wind blows on the top, so they will soon dry. It may also be that the wind is blowing during the second fermentation, and the surface of the dough will be dried, and the crust will ripen faster when steamed on the stove. So when we steam steamed buns, we should cover them well for fermentation, and then cover the edges tightly when we put them in the pot.

蒸好的包子发酵不匀？

Does the steamed bun ferment unevenly?

发酵不匀的意思是有些发的很漂亮，有的压根就没发酵，这种情况产生的原因是咱们和面时不匀，揉面没有揉到位，二次发酵的时候发酵温度不一样，导致发酵程度不一样，或者是发酵时间过长。咱们只需要注意把面团揉好，发酵的时候注意一下是否全部覆盖好，不要发过就可以了。

Uneven fermentation means that some of them are very beautiful, and some are not fermented at all. The reason for this is that we do not mix the dough evenly, knead the dough properly, and the fermentation temperature is different during the second fermentation, resulting in different fermentation degree, or the fermentation time is too long. We just need to knead the dough well, and pay attention to whether it is fully covered when fermenting. Don't send it too much.

蒸包子什么情况选择冷水蒸和热水蒸？

When do you choose to steam steamed buns with cold water or hot water?

这个问题首先咱们要知道，冷水蒸包子的情况是二次发酵的时间不够，发酵的状态有少许不到位，这种情况下咱们需要节省时间，就可以冷水时下锅蒸制，热水蒸就相对简单了，只要发酵的好就可以等蒸锅完全上汽了再蒸。这两种情况要活学活用，赶时间的话刚刚做好的包子可以直接下锅用小火烧把水烧的温温的，给包子留15分钟的发酵时间，也是可以蒸好包子的，大家要根据实际情况决定。

First of all, we need to know that when steamed buns are steamed in cold water, the time for the second fermentation is not enough, and the fermentation state is not in place. In this case, we need to save time, so we can steam them in cold water while steaming in hot water is relatively simple. As long as the fermentation is good, we can wait until the steamer is fully steamed before steaming. These two situations should be used flexibly. If you are in a hurry, the steamed bun that has just been prepared can be directly put into the pot and boiled with a small fire to warm the water. Leave 15 minutes for the steamed bun to ferment, and it can also be steamed. You should decide according to the actual situation.

以上这几个问题是很多人都经历过的，只要大家能够细致一些，其实做包子出现这类问题的几率不大，偶然出现也是正常的。好了，今天的分享就是这样，如果您还有相关的问题，记得留言https://www.jnsjtf.com告诉小编！

The above problems have been experienced by many people, and I am no exception. As long as you can be more careful, the probability of such problems in making steamed stuffed buns is small, and it is normal for them to occur occasionally. Well, today's sharing is like this. If you have any questions, please leave a message https://www.jnsjtf.com Tell the editor!