天越来越热，包子也就变得越来越好做了，不过在夏季还是有不少问题有待解决的，天方包子加盟人员将夏季包子制作的一些常见问题，汇总如下供同行间探讨：

As the weather gets hotter and hotter, steamed stuffed buns will become better and better. However, there are still many problems to be solved in summer. Tianfang steamed stuffed bun franchisees will summarize some common problems of steamed stuffed bun production in summer as follows for discussion among the same line:

1.面团醒发问题

1. The problem of dough awakening

2.包子流通问题

2. Steamed bun circulation

1.面团醒发问题：

1. The problem of dough awakening:

夏季到了，包子在夏季制作过程中的主要问题依旧还是醒发，而醒发的难点已由不易醒发而造成的相关问题转变为醒发过快相关问题。和面时水与面粉的比例应向1：2靠拢，根据自身使用的面粉的吸水性的不同，逐渐减少水的添加量和水温。酵母与泡打粉逐渐减少，单次和面的量也根据门店自身使用情况逐渐减少。

When summer comes, the main problem of steamed stuffed bun production in summer is still to wake up, and the difficulty of wake up has changed from related problems caused by not easy to wake up to related problems of too fast wake up. When mixing flour, the ratio of water to flour should be close to 1:2, and the amount of water and water temperature should be gradually reduced according to the different water absorption of the flour used. Yeast and baking powder gradually decreased, and the amount of single and noodles also gradually decreased according to the store's own use.

夏季温度变高，面团醒发过度是常有的事，解决面团醒发过度主要有这样几种方法：降低酵母和无铝泡打粉的使用量，其实在夏季，25kg面粉低可以只使用60g酵母，其次是采用冰水发面，也可以减缓面团的醒发速度。当然重要的是合理分配单次和面的量。

It is common for the temperature to become high in summer and the dough to wake up excessively. There are several ways to solve the problem: reduce the use of yeast and aluminum-free baking powder. In fact, in summer, only 60g yeast can be used when 25kg flour is low, followed by the use of ice water, which can also slow down the speed of the dough to wake up. Of course, it is important to reasonably allocate the amount of single and face.

夏季和面如何操作：夏季和面主要的操作是和面的衔接，笔者不建议营业额不大的门店采用一次性和面，而应该采用12.5kg批次和面，（也就是每一次和半袋12.5kg的面粉）然后在用完2/3的面团后，再次和面，和好的面团在初次压面与原有剩下的那1/3面团混合使用，这样节省醒发面团的时间，又能保证面团没有醒发过度。

How to operate summer noodles: The main operation of summer noodles is to connect with noodles. The author does not recommend that stores with small turnover use one-time noodles, but should use 12.5kg batches of noodles (that is, each time and half a bag of 12.5kg flour), and then after using up 2/3 of the dough, mix the dough again, and use the mixed dough with the remaining 1/3 of the original dough for the first time, so as to save the time to wake up the dough, It can also ensure that the dough does not wake up excessively.

纠正一个问题：一般25kg和面机机，单次和面好不要低于5kg，也就是10斤粉，低于10斤粉，和面机不宜和匀。非要低于10斤粉，可采用手工和面，远要比机器快与好。

Correct a problem: generally, the 25kg flour mixing machine should not be less than 5kg for a single time, that is, 10 kg flour, less than 10 kg flour, and the flour mixing machine should not be evenly mixed. If it must be less than 10 kg of flour, it can be made by hand and flour, which is far faster and better than the machine.

2.包子流通问题：

2. Steamed bun circulation:

包子在夏季制作过程中，合理分配每次压面的量，可以有效的保证包子面皮的口感与外观，夏季包子制作问题主要为面团与挤子的保存与生产力的协调，其他没有特别突出的问题，不再做介绍。

In the process of steamed stuffed bun production in summer, reasonable distribution of the amount of noodles pressed each time can effectively ensure the taste and appearance of steamed stuffed bun noodles. The main problem of steamed stuffed bun production in summer is the coordination of the preservation and productivity of dough and steamed stuffed bun. Other problems that are not particularly prominent will not be introduced.

夏季包子做好后，同行注意一般情况下不采用热笼屉捡拾包子。夏季做包子，每一批次，先制作生冷素馅包子，后制作肉油水馅类包子。（生：指代未经烹煮过的馅料，冷：指代经过冰冻或冷藏未完全解冻的馅料。素：指代蔬菜类馅料，肉：指代肉类馅料，油：指代烹煮和多油类馅料，水：指代含水量高的馅料）

After the steamed stuffed buns are prepared in summer, the colleagues should note that the hot cage drawer is not generally used to pick up steamed stuffed buns. To make steamed stuffed buns in summer, for each batch, make steamed stuffed buns filled with raw and cold ingredients first, and then make steamed stuffed buns filled with meat, oil and water. (Raw: refers to uncooked filling, cold: refers to filling that has been frozen or frozen but not completely thawed. Vegetables: refers to vegetable filling, meat: refers to meat filling, oil: refers to cooking and oily filling, water: refers to filling with high water content)

这样一个包制过程是依照包子馅料不同的醒发速度来决定的，如豆沙就是不宜醒发类馅料包子，我们应该第一个包制。

Such a packaging process is determined by the different awakening speed of the steamed stuffed bun filling. For example, the bean paste is not suitable for awakening steamed stuffed bun, so we should be the first to package it.

上面所说的是生包的流通，接下来介绍一下熟包的流通，夏季做包子讲究少做，意思就是冬季气温低，包子的口味变化相对也较慢，而夏季温度高，包子口味变化快。包子制作好后，不宜存放，所以要少做。夏季熟包流通，需要及时观察包子的口感，同时夏季不建议存放隔夜包子，口感较差，影响生意！！

The above is about the circulation of raw steamed buns. Next, we will introduce the circulation of cooked steamed buns. In summer, we should make fewer steamed buns, which means that when the temperature is low in winter, the taste of steamed buns changes relatively slowly, while when the temperature is high in summer, the taste of steamed buns changes quickly. After the steamed stuffed buns are made, they should not be stored, so they should be made less. In summer, cooked buns are in circulation. It is necessary to observe the taste of the buns in time. At the same time, it is not recommended to store the buns overnight in summer. The taste is poor and affects business!!

夏季包子制作时面团醒发及包子流通问题相关内容就讲解到这里了，您对此有怎样的疑惑或者需求，可以随时来我们网站https://www.jnsjtf.com进行咨询！

This is where the relevant content of dough awakening and bun circulation during the summer bun production is explained. If you have any doubts or needs about this, you can come to our website at any time https://www.jnsjtf.com Consult!