包子僵死的原因是多方面，除去以上在和面和制作过程中可造成的僵死外，还有这些因素可造成僵死。下面天方包子加盟人员为您讲解。

There are many reasons for the death of steamed stuffed buns. In addition to the above factors that can be caused in the process of making noodles and noodles, there are also these factors that can cause the death of steamed stuffed buns. Next, Tianfang Steamed Bun Franchisee will explain to you.

（1）添加的老面温度过低。

(1) The temperature of added old noodles is too low.

（2）醒发出现的假醒现象。（醒发不当）

(2) The phenomenon of false awakening. (Improper awakening)

（3）包子的馅料过于冰冷。

(3) The stuffing of steamed stuffed buns is too cold.

（4）包子醒发过小。

(4) The steamed stuffed bun is too small.

（5）包子蒸制时间过长。

(5) Steamed steamed buns take too long.

（6）蒸包子的火过大。

(6) The steamed bun is too hot.

规避和解决的方法：

Avoidance and solution:

以上问题除人为的操作不当外，在发现如老面温度过低，馅料温度过低这些无法纠正的情况下时，可采用适当延长醒发时间，或以小火开始蒸制，或在蒸好后适当等待3-5分钟开盖，都可以起到在一定程度上减少包子僵死的作用。

In addition to artificial misoperation, in case of uncorrectable conditions such as low temperature of old noodles and low temperature of fillings, proper extension of awakening time can be adopted, or steaming can be started at low fire, or proper waiting for 3-5 minutes after steaming can be used to open the lid, which can reduce the rigidity of steamed buns to a certain extent.

制作包子时出现“僵死”问题相关内容就讲解到这里了，您对此有何疑惑或者需求就来我们网站https://www.jnsjtf.com咨询！

That's all about the "zombie" problem when making steamed stuffed buns. If you have any doubts or needs, please come to our website https://www.jnsjtf.com consulting service