I believe many friends like to eat steamed stuffed buns for breakfast, because the taste of steamed stuffed buns can be made according to our favorite taste, especially meat steamed stuffed buns. But making steamed stuffed buns is not very simple. It requires us to choose good flour and baking powder. Only when we make the stuffing we like to eat can we make delicious steamed stuffed buns. Therefore, we can learn more about the making methods of steamed stuffed buns in our life.

对于做包子用什么样的面粉，可能很多朋友在生活中都比较喜欢用中筋面粉，因为中筋面粉制作出来的包子蓬松感比较好，而且吃起来面粉的味道比较香。选择什么样的面粉应该要看你们喜欢什么样的口感的。

For what kind of flour is used to make steamed stuffed buns, many friends may prefer to use medium gluten flour in life, because the steamed stuffed buns made of medium gluten flour have a better fluffy feeling and taste better. What kind of flour you choose should depend on what kind of taste you like.

做包子、馒头Z常用的是“中筋”面粉。面粉的筋度可以用手捏出来，手一捏成团不容易散开的，是高筋粉，手捏不易成团，容易散开的，是低筋粉。

"Medium gluten" flour is commonly used to make steamed buns and steamed buns. The gluten degree of flour can be kneaded by hand. When kneaded into a group, it is not easy to disperse. It is high gluten powder. When kneaded into a group, it is easy to disperse. It is low gluten powder.

做出来的包子显得大，(当然是指同样大的面团)原因主要不在面粉中所含的面筋质的高低，(只要不在面粉中提取面筋)一般说来面粉中的面筋都满足做包子的要求。做出来的包子显得大，显得松泡的主要原因，还是发酵和碱口正。

The reason why the steamed stuffed bun looks large (of course, it refers to the same large dough) is not the quality of the gluten contained in the flour (as long as the gluten is not extracted from the flour). Generally speaking, the gluten in the flour meets the requirements of making steamed stuffed bun. The main reason why the steamed stuffed bun looks big and loose is fermentation and alkali mouth.

过去有一种包子,叫行笼包子，同样大小的面团做的包子成品，行笼包子的体积要比一般的包子天一分之一。其方法是采用二次发的技术，即做出的包子生坏，并不立即上笼录制，而是放进发酵箱中再次发酵，类似干西点中做面包(1)特高筋粉:(水份14%,粗蛋白质13.5%以上):通常用来做面筋,油条。

In the past, there was a kind of steamed stuffed bun called Xinglong steamed stuffed bun. The finished steamed stuffed bun made of dough of the same size has a volume one day larger than that of ordinary steamed stuffed bun. The method is to use the secondary hair technology, that is, the steamed stuffed bun is bad and is not recorded in the cage immediately, but is put into the fermentation box for fermentation again, which is similar to making bread in dry pastry. (1) extra high gluten powder: (14% moisture, more than 13.5% crude protein): it is usually used to make gluten and fried dough sticks.

2)高筋粉:(水份14%.粗蛋白质11.5%以上):高筋面粉的蛋白质含量平均在 13.5%，而通常蛋白质含量在11.5%以上者就。

2) High gluten flour: (moisture 14%. Crude protein more than 11.5%): the average protein content of high gluten flour is 13.5%, which is usually higher than 11.5%.

以称为高筋面粉.蛋白质含量高,麸质也较多,因此筋性亦强,多用来做面包,面条等。

It is called high gluten flour It has high protein content and more gluten, so it is also strong in gluten. It is mostly used to make bread, noodles and so on.

(3)粉心粉:(水份14%,粗蛋白质10.5%以通常用来做馒头,包子，面条，中式点小等。

(3) Macaroni: (14% moisture, 10.5% crude protein), which is usually used to make steamed bread, steamed stuffed bun, noodles, Chinese small order, etc.

(4)中筋粉:(水份13.8%,粗蛋白质8.5%以上):通常用来做中式面食，中式点心,西式点心等

(4) Medium gluten flour: (moisture 13.8%, crude protein more than 8.5%): it is usually used to make Chinese pasta, Chinese dim sum, Western dim sum, etc

(5)低筋粉:(水份13.8%,粗蛋白质8.5%以下):通常用来蛋糕,饼乾，小西饼点心等。如果你想做蛋糕又买不到低筋粉的话，建议你用高筋面粉或中筋面粉再加入玉米淀粉也是可以做蛋糕的。低粉可以用面粉(千万不要用那种叫”饺子粉”的,那种面粉面筋很多的)和玉米淀粉4:1的比例调和。如果想更低筋，再加点玉米淀粉也可以，我做松糕和点心一直就这么弄的我也买不到，所有超市都去了也没买到，7后学到的怎么自己配低筋粉，奶油我们都买全钻的 你那不知道能不能买到，低筋纷是面粉中的一种。

(5) Low gluten flour: (moisture 13.8%, crude protein less than 8.5%): usually used for cakes, biscuits, small pastries, snacks, etc. If you want to make a cake and can't buy low gluten flour, it is recommended that you use high gluten flour or medium gluten flour and add corn starch to make a cake. Low flour can be mixed with flour (do not use the kind called "dumpling powder", which has a lot of gluten) and corn starch in the ratio of 4:1. If you want to lower the gluten, you can add some corn starch. I've always made muffins and snacks. I can't buy them. I didn't buy them in all supermarkets. What I learned after 7 is how to prepare low gluten flour and cream by ourselves. We all buy full drill. You don't know if you can buy it. Low gluten is one of the flour.

为了让我们在生活中更好的食用包子，我们建议大家可以在生活中多学习一些关干包子的制作方法，这样才能够保证我们做出来的包子味道和嚼劲，较充足。同时，大家应该根据自己的口味去调配自己喜欢吃的肉馅，这样才能够保证我们制作出来的包子不会造成浪费。

In order to make us eat steamed stuffed buns better in our life, we suggest that we can learn more about the production methods of dried steamed stuffed buns in our life, so as to ensure that our steamed stuffed buns have sufficient taste and chewiness. At the same time, we should mix the meat stuffing we like according to our own taste, so as to ensure that the steamed stuffed buns we make will not cause waste.

本文的精彩内容由天方包子加盟提供知识提供，本网站还有很多的精彩内容，更多的内容您可以点击进入：https://www.jnsjtf.com我们有专门的客服为您解答问题

There are many wonderful contents provided by our website. You can click on the wonderful contents provided by our website to enter this article: https://www.jnsjtf.com We have special customer service to answer your questions