看到别人做的包子外观好看，吃起来口感也好，轮到自己做的时候，不是面发不起来，就是表面有小泡泡，可能还会有发黄的现象，相信大家一定都这样的经历，总的来说就是看着别人做起来很简单啊，到了自己就会出现各种各样的错误，这到底是哪里做错了呢？下面天方包子加盟人员就来和您了解下：

Seeing that the steamed stuffed buns made by others have a beautiful appearance and a good taste, when it's your turn to make them, either the dough doesn't rise, or there are small bubbles on the surface, and there may also be yellowing. I believe everyone has this experience. In general, it's easy to watch others make them, and when they arrive, they will make various mistakes. What's wrong with this? The following Tianfang steamed stuffed bun franchisees will come to understand with you:

1.面团发酵时间刚刚好

1. The dough fermentation time is just right

一般这种情况都会发生，把发面的时候控制的刚刚好其实是错的，因为包子在蒸笼里还有5-6分钟的发酵时间，如果把包子发得刚刚好，突然的升温会促进包子快速发酵，这样包子就会出现发过的情况，就会导致包子无褶，表面出现小气泡，反之来说发酵时候过长在经过高温发酵后，蒸好的包子就会出现个体膨胀过大，完全失去卖相。

This usually happens, and it is actually wrong to control the time of steamed buns properly, because there is still 5-6 minutes of fermentation time for steamed buns in the steamer. If steamed buns are just properly cooked, sudden warming will promote rapid fermentation of the steamed buns, which will lead to overheating of the steamed buns, leading to no wrinkles and small bubbles on the surface. Conversely, the fermentation time is too long after high temperature fermentation, The steamed buns will have excessive individual expansion and completely lose their appearance.

2.冷水下锅包子会瘪

2. Steamed buns will shrivel under cold water

很多时候会碰到把刚刚做好的包子直接下锅蒸的情况，首先这个方法是可行的，但是对火的控制是要求的，刚做好的包子没有经过初次发酵，所以需要给它留有一定的发酵时间，先把锅内的水烧至30-40度（有微弱的气就好），然后等待几分钟再开始算蒸的时间，用大火继续把水烧开即可，中间不要开盖看是不是发好了，这样只会增加失败的几率，没有一点好处。

Many times, there are situations where freshly prepared steamed buns are directly steamed in the pot. Firstly, this method is feasible, but fire control is required. The freshly prepared steamed buns have not undergone initial fermentation, so it is necessary to leave a certain amount of fermentation time for them. First, boil the water in the pot to 30-40 degrees Celsius (if there is slight air), and then wait a few minutes before starting to calculate the steaming time. Continue to boil the water over high heat, Don't open the cover in the middle to see if it's ready. This will only increase the chance of failure, without any benefit.

3.包子越蒸的越黄

3. The steamed buns turn yellow

大家都知道蒸一大锅包子的时间在30-40分钟，为什么有时候蒸到时间了，打开一看包子会变黄，这是因为在和面的时候酵母的量多了，当酵母菌过于活跃遇到高温就会出现包子皮变黄的情况。所以再做包子时一定要把酵母控制在3-5克每斤即可，多了并不会增加包子的好口感，还会让人觉得想面包一样。

Everyone knows that the time for steaming a large pot of steamed buns is 30-40 minutes. Why sometimes, when it's time to steam, the steamed buns turn yellow when opened? This is because there is too much yeast in the dough, and when yeast is too active, the skin of the steamed buns turns yellow when exposed to high temperatures. Therefore, when making steamed stuffed buns, it is necessary to control the yeast to 3-5 grams per kilogram. More yeast will not increase the good taste of steamed stuffed buns, but also make people feel like bread.

想把早餐包子做好很多的细节还是要细心对待，比如说发面时酵母定量，每次都用克称称一下，还有发酵时间的控制，建议是定个时间，到了就立马进行下一步操作，不管是一次发酵还是二次发酵，都要有一个时间范围。养成这些好的习惯，做面食只要不犯常规的错误，就会越做越好。更多相关包子的事项就来我们网站https://www.jnsjtf.com留言咨询吧！

If you want to prepare breakfast buns well, you still need to be careful about many details. For example, when making noodles, you should weigh the yeast in grams each time, and control the fermentation time. It is recommended to set a time and immediately proceed with the next step of operation. Whether it is primary fermentation or secondary fermentation, there should be a time range. Develop these good habits. As long as you don't make regular mistakes when making pasta, you'll get better and better. For more information about steamed stuffed buns, please visit our website https://www.jnsjtf.com Leave a message for consultation!