经过漫长的和面、发面、揉面、包和蒸，当你满怀期待，以为可以做出鲜香美味、外型漂亮的包子时，结果却蒸出这样丑包，实在让人难以接受。为帮大家解决这一问题，下面天方包子加盟人员给您讲解下相关建议：

After a long process of mixing noodles, making noodles, kneading noodles, wrapping and steaming, when you are full of expectations and think you can make delicious and beautiful steamed buns, the result is such an ugly steamed bun, which is really unacceptable. To help everyone solve this problem, the Tianfang Baozi franchise personnel will explain the relevant suggestions to you below:

一：将面粉放入盆中，加少许白糖（增加酵母菌繁殖能力，加快面团发酵）拌匀，取温水将酵母化开（静置10分钟左右），然后分次将酵母水加入面粉中，边加边搅拌，待其成雪花状时，用手抒成光滑的面团。蒸包子的面团要稍微硬一些，这样可以为包子提供一个支撑力，不会让蒸出来的包子软软的，从而出现变形影响包子卖相。

1： Put the flour into a bowl, add a little white sugar (to increase the reproduction ability of yeast and accelerate dough fermentation), mix well, take warm water to dissolve the yeast (let it stand for about 10 minutes), and then add the yeast water to the flour in batches, stirring while adding. When it becomes snowflake like, use your hands to express it into a smooth dough. The dough of steamed buns should be slightly harder, which can provide a support for the buns and will not make the steamed buns soft, causing deformation and affecting their appearance.

二：和好的面团盖上湿蒸布或包上保鲜膜，放在20-30度左右的环境中，醒发1-2个小时，如果冬天室温较低，你可以将面盆放在暖气片附近或带有电热毯的床上，也可以放入蒸锅内加热至30度，关火盖盖进行发酵，这样温度和温度都很适合发酵母。

2： Cover the dough with a wet steaming cloth or wrap it with a plastic wrap, and put it in an environment of 20-30 ℃ for 1-2 hours. If the room temperature is low in winter, you can put the basin near the radiator or on a bed with an electric blanket, or put it into a steamer and heat it to 30 ℃. Turn off the fire and cover it for fermentation, so that the temperature and temperature are suitable for yeast generation.

三：发酵完成后，你会看到面团已经变成原来的2倍大小，用刀切开，横截面会出现蜂窝状细孔，或者用手指在面团上戳个洞，你看到面团不回缩且没有反弹。这时就要将面团反复揉搓，将面团中的空气排干净，有利于后面的二次醒发。

3： After the fermentation is completed, you will see that the dough has become twice the original size. Cut it with a knife, and there will be honeycomb shaped small holes in the cross-section, or poke a hole in the dough with your finger. You will see that the dough does not retract and does not rebound. At this point, the dough should be repeatedly kneaded to remove any air from the dough, which is beneficial for the subsequent secondary awakening.

四：接着是包包子。取一块面团，揉光搓成细条状，用刀切成大小均等的面剂子，再用擀面仗擀成中间厚、连缘薄的饺子皮。然而用勺子舀一勺馅料，用你喜欢的方式，包成包子的形状。

4： Next is Baozi. Take a piece of dough, knead it into thin strips, use a knife to cut it into evenly sized dough pieces, and then use a rolling pin to roll it into thick dumpling skins with thin edges in the middle. However, scoop a spoonful of filling with a spoon and wrap it in the shape of a bun in the way you like.

五：将包好的包子，放入蒸笼，但不要盖盖子，进行二次醒发。这一步特别关键，包子蒸好后是硬的还是松软的，成败关键就在这一步。一般二次醒发需要30-50分钟，当你看到包子变大变轻后即可开火蒸制了。这里要注意，经过二次醒发，在包子的表面还会形成一个薄薄的硬壳，这个可以保证在后期蒸制时，包子褶儿不会消失，外形更漂亮。

5： Put the wrapped buns into the steamer, but do not cover them, and perform a second awakening. This step is particularly crucial, whether the steamed buns are hard or soft after steaming, and the key to success or failure lies in this step. It usually takes 30-50 minutes for a second awakening, and once you see the buns getting bigger and lighter, you can start steaming them. It should be noted that after secondary awakening, a thin hard shell will also form on the surface of the steamed bun, which can ensure that the wrinkles of the bun will not disappear during later steaming and the appearance will be more beautiful.

六：开始蒸制。冷水下锅蒸，烧至上汽后，转中火蒸15-20分钟。划重点了，包子蒸完之后不，万万不可马上揭盖子，等蒸汽慢慢散尽后，再揭锅盖。这样蒸出来的包子就不会出现题中所说的像开水烫了一样，或者出现回缩变硬的情况了。

6： Start steaming. Steam in cold water until steamed, then turn to medium heat and steam for 15-20 minutes. The key point has been made. After the steamed buns are steamed, do not immediately remove the lid. Wait for the steam to slowly dissipate before removing the lid of the pot. This way, the steamed buns will not appear as hot as boiling water or shrink and become hard as mentioned in the question.

技术总结：

Technical Summary:

１、面一定要发好后，即面一般要经过两次发酵，第一次，是团发酵至原来的２倍大小后，包包子；第二次是包好后再进行二次发酵，这样才能保证蒸出松软、漂亮的包子；

1. After the dough is ready, it usually undergoes two rounds of fermentation. The first round is when the dough is fermented to twice its original size, and then the bun is wrapped; The second time is to wrap it up and then perform a second fermentation to ensure that the steamed buns are soft and beautiful;

２、二次醒发时，不要盖锅盖，让包子外皮形成一层硬壳，这样在后期蒸制后，包子的褶儿不会消失，外形更漂亮；

2. When awakening for the second time, do not cover the pot lid, let the outer skin of the steamed bun form a hard shell, so that after steaming in the later stage, the wrinkles of the steamed bun will not disappear and the appearance will be more beautiful;

３、这一点特别关键，蒸包子先开小火蒸几分钟，然后再开大火蒸，包子蒸好关火后，要等3-4分钟再出锅。

3. This is particularly crucial. Steam steamed buns on low heat for a few minutes before turning them on high heat. After the buns are steamed, turn off the heat and wait for 3-4 minutes before coming out of the pot.

解决包子回缩起皱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就来我们网站https://www.jnsjtf.com咨询了解吧！

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