蒸好的包子有少量部位不发为什么？这个问题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。所以天方包子加盟人员推荐其正确的解决办法。

Why is there a small amount of missing parts in steamed buns? The main reason for this problem 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. So Tianfang Baozi franchise personnel recommend the correct solution.

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。

We need to change the kneading method and stop using the circular kneading method. Instead, we need to knead the dough into long strips and fold the two ends in the middle. This way, we can knead the dough repeatedly until the 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.

此外如果包子面发不起来的话，这是为什么?其实这个问题就比较常见了，相信很多朋友都遇到过吧，其实面不发逃不出两个细节：

Moreover, if the steamed bun noodles cannot be made, why is this? In fact, this problem is quite common, and I believe many friends have encountered it before. In fact, there are two details that cannot be escaped without sending them directly:

一：酵母的量是不是放少了，酵母放的太少的话，发酵时间就随之延长，这是一个漫长的等待过程。

1： Is the amount of yeast added too low? If there is too little yeast added, the fermentation time will be prolonged, which is a long waiting process.

二：有没有忘记放酵母。

2： Have you forgotten to add yeast.

所以咱们发面的时候，要掌握好酵母的量，问题就迎刃而解了。（冬天和面比夏天和面加酵母的量要多2-3克，比如说夏天放5克，那么冬天就得放到8克）

So when we start, we need to control the amount of yeast, and the problem will be solved easily. (In winter, the amount of yeast added to dough is 2-3 grams more than in summer. For example, if 5 grams are added in summer, 8 grams must be added in winter.)

而对于蒸好的包子不蓬松问题，就要从和面这一步上找原因了，有一句话说得好，软面饼子软面包子硬面条。做包子的面团一定要软，如果把面团和的太硬，酵母的能量有限，不能到达佳的蓬松效果，蒸好的包子摸上去硬硬的，稍微放一下就跟石头似的。所以这个问题的解决办法，就是调整加水的量即可。（每斤面粉230-250克水佳，实际运用中要根据面粉的吸水性做调整）。

And for the problem of steamed buns not being fluffy, it is necessary to find the reason from the step of mixing noodles. There is a saying that goes well: soft dough cakes, soft dough buns, hard noodles. The dough used to make steamed buns must be soft. If the dough is mixed too hard, the energy of the yeast is limited, and it cannot achieve the best fluffy effect. The steamed buns feel hard to the touch, and if left slightly, they will look like stones. So the solution to this problem is to adjust the amount of water added. (230-250 grams of water per kilogram of flour is recommended, and adjustments should be made based on the water absorption of the flour in practical use).

针对蒸包子做包子的一些问题，我们就讲解到这里了，希望能够给您好的帮助，更多事项就来我们网站https://www.jnsjtf.com咨询吧！

That's all we have to say about some issues related to steaming steamed buns and making them. We hope to provide you with some good help. For more information, please come to our website https://www.jnsjtf.com Consult!