包子蒸熟后表面不平整光滑，坑坑洼洼是网友们问的比较多的问题之一，尤其在做老面包子的时候，这个问题更为明显。冬天还好一些，夏天这个问题为头疼，如果问题不大，只是会影响包子的卖相，不会影响口感，如果问题严重了，那么包子的口感也会有很大的影响，更不要说卖相了。

After steaming, the surface of steamed buns is uneven and smooth, with pits and pits being one of the common questions asked by netizens, especially when making old noodles. Winter is better, while summer is a headache. If the problem is not serious, it will only affect the appearance of steamed buns and not affect their taste. If the problem is serious, then the taste of steamed buns will also have a significant impact, let alone their appearance.

从本质上讲，表皮坑洼是包子蒸后萎缩的一一个特别情况，这里天方包子加盟先来解释下包子表皮坑洼的种类。

Essentially, skin pits are a special phenomenon of steamed buns shrinking after steaming. Here, Tianfang Baozi Franchise will first explain the types of skin pits on steamed buns.

大体上分为两种，一种是局部坑洼，一般这种局部的情况会出现在包子的顶部，且色泽不一、大小不等。第二种是整体不平，整个包子表面都有类似针眼大的小坑，像是满脸麻子一样，这种情况下，包子整体颜色还有有可能发暗发黑。

There are generally two types, one is local potholes, which usually appear at the top of the bun and vary in color and size. The second type is overall unevenness, with small pits similar to needle holes on the surface of the entire steamed bun, resembling a pockmarked face. In this case, the overall color of the steamed bun may also become dark and black.

一、局部不平坑洼

1、 Local unevenness and potholes

这种情况者面包子居多，主要原因是老面和干粉没有搅拌均匀，也有可能是后期加碱的时候没有充分拌匀，导致面团酸碱度不平衡。

The main reason for this situation is that the bread is mostly made of old flour and dry powder that are not evenly mixed, or it may be due to insufficient mixing during the later stage of alkali addition, resulting in an imbalance in the acidity and alkalinity of the dough.

另一种可能是碱放的少了，也会导致和好的面团酸碱度不平衡，终出现做出的包子局部坑洼不光滑的现象。

Another possibility is that too little alkali is added, which can lead to an imbalance in the acidity and alkalinity of the dough, ultimately resulting in uneven and uneven areas of the steamed buns.

还有一种是操作手法问题，在包包子的过程中，由于包的过慢包完后的生坯包子，在自然环境里开始醒发，或是被风干，导致表面不光滑，终蒸熟了后，也会出现局部坑洼不光滑的现象，这个原因就跟老面和酵母没有什么关系了，不论是老面还是酵母，如果操作手法不当都会出现这种情况。

Another issue is the handling technique. During the process of bunting, due to the slow speed of bunting, the raw buns that have been wrapped start to appear in the natural environment or are dried, resulting in a surface that is not smooth. After steaming, local pits and unsmooth areas may also appear. This reason has nothing to do with old noodles and yeast. Whether it is old noodles or yeast, this situation can occur if the handling technique is not appropriate.

二、整体不平坑洼

2、 Overall unevenness and potholes

如果是用酵母做包子，那么很有可能是由于和面时间过长，导致面团温度过高，面团发热膨胀的缘故。如果是做老面包子的话，除了上面的原因外，还有可能是者面比例过高造成的。

If yeast is used to make steamed buns, it is likely due to the prolonged mixing time, which leads to excessively high dough temperature and swelling of the dough. If it's making old noodle buns, in addition to the above reasons, there may also be a high proportion of noodles.

这种情况下和成的面团很难在第一时间观察出来，只有到醒发的环节才能体现出和面时候的问题来。当面团或是做好的包子生坯醒发时，包子的表皮的孔洞会被放大，这就是蒸好后的包子针眼状态的醒发阶段。如果此时的面团没有控制好加碱量的话，蒸出来的包子还会变暗，且吃的时候口感很差，没有筋道。

In this situation, it is difficult to observe the dough in harmony at the first time, and only in the awakening stage can the problems with dough harmony be reflected. When the dough or prepared steamed buns bloom, the holes in the skin of the buns will be enlarged, which is the awakening stage of the steamed bun needle eye state. If the amount of alkali added to the dough is not properly controlled at this time, the steamed buns will become dark and have a poor taste and no gluten when eaten.

不论是老面还是酵母，表面不光滑平整的问题，大多数还是出现在和面阶段，控制好和面的阶段，这个问题基本上可以解决掉。

Whether it's aged noodles or yeast, the problem of uneven and flat surface still mostly occurs in the dough blending stage. By controlling the dough blending stage well, this problem can be basically solved.

有很多朋友也问天方包子加盟https://www.jnsjtf.com，和面到底要和多久?10分钟还是15分钟?其实这个问题本身就没有固定的答案，和面的时间一定要根据自己的工艺和配方去调整，和面的核心就是均匀度，和面和匀是根本，本着这个去操作，才是避免表皮坑洼问题经常发生的前提。

Many friends also ask Tianfang Baozi to join us https://www.jnsjtf.com How long will it take to mix noodles? 10 minutes or 15 minutes? In fact, there is no fixed answer to this question itself. The time for kneading must be adjusted according to one's own process and formula. The core of kneading is uniformity, and kneading is fundamental. To operate in this way is the premise to avoid frequent occurrence of skin pits.