做包子看似很是很简单的工作，但是很多朋友蒸包子的时候，会遇见各种让人头痛的问题，就会去网上查各种解决办法，但是终还是解决不了这些难题。那么蒸好的包子怎么会有这几个问题出现？下面天方包子加盟人员为您分析：

Making steamed buns may seem like a very simple job, but many friends encounter various headache problems when steaming steamed buns. They search online for various solutions, but ultimately they cannot solve these problems. So how can steamed buns have these problems? The following Tianfang Baozi franchise personnel will analyze for you:

蒸好的包子有少量部位不发为什么？

Why is there a small amount of missing parts in steamed buns?

主要是因为我们揉面的时候没有揉匀，导致面团里酵母分布不匀，再经过高温蒸制，就会出现包子皮有些发的好，有些地方发的不好。

The main reason is that we did not knead the dough evenly, resulting in uneven distribution of yeast in the dough. After high-temperature steaming, some areas of the steamed bun skin may have good hair and some areas may not have good hair.

所以正确的解决办法，就需要我们改变一下揉面方式，不要再用圆形揉面方式，改成揉成长条再把两头叠到中间，这样反复揉制面团，直到面团表面光滑即可。二次揉面时也用同样的方式，但不能揉制太久，把面团揉的紧致一点就可以了，如果发酵好的面团，揉制过长的话也会造成成品畸形。

So the correct solution is to change the kneading method, not the circular kneading method, but to knead the dough into long strips and then fold the two ends in the middle. Repeat kneading until the dough surface is smooth. When kneading the dough again, the same method should be used, but it should not be kneaded for too long. Just knead the dough tightly. If the fermented dough is kneaded too long, it can also cause deformities in the finished product.

蒸好的包子总掉底怎么办？

What should I do if the steamed bun always bottoms out?

问题的核心在于包子皮，通常这个问题是因为包子太薄了，擀皮的时候中间没有留出余地，包上馅之后发酵的时候馅汤渗入皮里，造成包子底变软，再加上蒸笼布太干，蒸好的包子就很难拿起来，稍微一用力底就烂了。

The core of the problem lies in the steamed bun skin. Usually, this problem is because the bun is too thin and there is no room in the middle when rolling out the skin. After filling the bun, the filling soup seeps into the skin during fermentation, causing the bottom of the bun to become soft. In addition, the steamer cloth is too dry, making it difficult to lift the steamed bun and it will rot with just a little force.

所以咱们擀皮的时候中间要留出一个小包，即使馅料有汤也只是进去包子薄薄的一层，并不会影响太大，再者就是放包子之前要把屉布泡一下冷水拧干再铺进去，这样就能解决问题。

So when we roll out the buns, we need to leave a small bag in the middle. Even if there is soup in the filling, it is only a thin layer of the buns that will not affect them too much. Furthermore, before placing the buns, we need to soak the cloth in cold water and wring it dry before laying it in, which can solve the problem.

蒸好的包子缩成团怎么回事？

What happens when steamed buns shrink into balls?

咱们揉面的时候没有揉匀。如果出现蒸锅都是这样的问题，那就是因为咱们发面发过头了，面团的里面空气没有办法完全揉出来，残留的空气受到高温作用引起的。还有一个就是咱们发面没发好，二次发面不到位，同样会出现这样的问题。所以咱们发面的时候要留意有没有发到位了，二次发酵的状态是否正常，注意好就不会有同样的问题了。

We didn't knead the dough well when we kneaded it. If this problem occurs with steamers, it is because we have overcooked the dough and the air inside the dough cannot be completely kneaded out, resulting in the residual air being affected by high temperatures. Another issue is that our hair is not well done and the second hair is not in place, which can also lead to such problems. So when we start making noodles, we should pay attention to whether they are in place and whether the state of secondary fermentation is normal. If we pay attention, we will not have the same problem.

蒸好的包子是平的不饱满怎么回事？

What's wrong with steamed buns that are flat and not full?

这个问题在于馅料，如果大家选用一些会融化的馅料，就会出现这个情况，比如包糖馅或者芝麻馅的包子，一旦处理不好馅料和面皮的关系，会是平的，包子口上就会下陷。

The problem lies in the filling. If people choose some melting filling, this situation will occur, such as buns with sugar filling or sesame filling. Once the relationship between the filling and the dough is not properly handled, it will be flat and the mouth of the bun will sink.

所以咱们解决的这个问题的办法就需要把，包子皮稍微留的厚实一点，馅也要稍微处理一下，这个问题就能解决掉。（比如说做糖包的时候，咱们就把糖里加点面粉拌一下，其他的软馅料好放到冰箱冻一段时间再用就可以了）。

So the solution we need to solve this problem is to leave the steamed bun skin slightly thicker and the filling slightly processed, and this problem can be solved. For example, when making sugar buns, we add some flour to the sugar and mix it together. Other soft fillings can be frozen in the refrigerator for a period of time before use.

以上这几个问题基本上把做包子会出现的问题全部都包括在内了，希望能帮助大家解决一些技术上的难题。同样只要你留意了这些问题的成因，也能帮助你尽快解决棘手的难题。您有需求就来我们网站https://www.jnsjtf.com咨询吧！

The above questions basically include all the problems that may arise when making steamed buns, hoping to help everyone solve some technical difficulties. As long as you pay attention to the causes of these problems, it can also help you solve thorny problems as soon as possible. Come to our website if you have any needs https://www.jnsjtf.com Consult!