想要蒸出又白又软的包子怎么做？天方包子加盟人员建议，想要蒸出又白又软的包子的话，建议选择中筋面粉，将温水和面粉按照1:2的比例进行混合，在揉面的过程中分次加水；接着，加入酵母粉或泡打粉，揉面揉到“三光”，放在温暖的环境中静置1-2小时醒面即可。

What do you want to make steamed buns that are white and soft? Tianfang steamed bun franchisees suggest that if you want to steam out a white and soft steamed bun, it is recommended to choose medium gluten flour, mix warm water and flour in a ratio of 1:2, and add water several times during kneading; Next, add yeast powder or baking powder, knead the dough until it reaches "San Guang", and leave it in a warm environment for 1-2 hours to wake up.

想要蒸出又白又软的包子，重要的步骤就是和面、揉面和醒面。在和面之前，好选择蛋白质含量为9-12%的中筋面粉，不能用高筋面粉来和面。

The important steps in steaming a white and soft steamed bun are mixing, kneading, and awakening the noodles. Before mixing flour, it is good to choose medium gluten flour with a protein content of 9-12%, instead of using high gluten flour to mix flour.

其次，好用温水来和面。将温水和面粉按照1:2的比例进行混合，在揉面过程中分次加水;揉面的时候要慢，必须要揉到“三光”(面光、盆光、手光)。这样揉出来的面才会比较松软。

Secondly, it's good to mix noodles with warm water. Mix warm water and flour in a ratio of 1:2, and add water several times during kneading; When kneading the dough, it is necessary to knead it slowly until it reaches the "three lights" (face light, basin light, and hand light). This way, the dough will be relatively soft.

再者，往面团里加入酵母粉或者泡打粉，这样发酵出来的面团才会比较松软。因为酵母粉和泡打粉的作用就是蓬松和发酵。

In addition, add yeast powder or baking powder to the dough, so that the fermented dough becomes softer. Because the role of yeast powder and baking powder is to fluff and ferment.

发面要加的“3白”

"Three Whites" to Add to Hair Face

3白，指的是3种白色调料，就是白糖、食用碱、泡打粉。为啥要加这3样呢？

"White" refers to three types of white seasonings, namely white sugar, edible alkali, and baking powder. Why add these three types?

①白糖

① White sugar

酵母粉发面，除了要有合适的温度，还要提供营养，哪有只干活不给饭吃的道理？酵母菌吃什么？它不挑食，给白糖就行了。酵母菌分解白糖，生成二氧化碳，从而完成发酵。所以发酵时加糖是必须的，不过不要加多了，和酵母的比例1:1就可以。

In addition to having a suitable temperature and providing nutrients, yeast flour should also be used to make noodles. How can there be a reason to work without giving food? What does yeast eat? It's not picky, just give it white sugar. Yeast bacteria decompose white sugar to generate carbon dioxide, thereby completing fermentation. Therefore, it is necessary to add sugar during fermentation, but do not add too much. The ratio of sugar to yeast is 1:1.

加白糖后不仅发面快，而且包子、馒头更加香甜。

After adding white sugar, not only does it make noodles faster, but also steamed buns and Mantou are more fragrant and sweet.

②泡打粉

② Baking powder

泡打粉是一种复合型膨松剂，可以帮助发酵，市面上一般都是双效泡打粉，即遇水或高温都会释放出二氧化碳，让面食变膨松。

Bubble baking powder is a complex leavening agent that can help with fermentation. Generally, double-effect baking powder is used on the market, which releases carbon dioxide when exposed to water or high temperature, making pasta bulky.

加了泡打粉，即使面团并没有充分发酵，蒸的时候遇到高温，还是能够变得膨松柔软，不会说像死面的一样，避免了发面失败的情况。泡打粉加多少呢？和酵母粉的比例不要超过1:1。

With the addition of baking powder, even if the dough is not fully fermented and encounters high temperatures during steaming, it can still become puffy and soft, not to say like a dead surface, avoiding the failure of dough preparation. How much baking powder do you add? The ratio to yeast powder should not exceed 1:1.

③食用碱

③ Edible alkali

食用碱的作用很简单，也很重要，就是中和发酵产生的酸，这个酸是碳酸，不是乳酸。面团发过了，大量的二氧化碳和水结合会生成碳酸产生酸味，加入食用碱后发生中和反应，重新释放出二氧化碳。

The function of edible alkali is very simple and important, which is to neutralize the acid produced by fermentation. This acid is carbonic acid, not lactic acid. When the dough has passed, a large amount of carbon dioxide and water combine to produce a sour taste of carbonic acid. After adding edible alkali, a neutralization reaction occurs, releasing carbon dioxide again.

不过，食用碱的用量要掌握好，加多了会导致包子、馒头发黄，和酵母的比例在1:2即可。

However, the amount of edible alkali should be well controlled. If it is added too much, steamed stuffed buns and Mantou will turn yellow, and the ratio of yeast to steamed stuffed buns will be 1:2.

接下来，比较重要的步骤是醒面。在面团上盖湿布，然后放到温暖密封空间发酵1-2小时即可。等面团发酵至两倍大，即可取出再次揉面。

Next, the more important step is to wake up. Cover the dough with a damp cloth and ferment in a warm, sealed space for 1-2 hours. Once the dough has fermented to twice its size, remove it and knead it again.

二次揉面的时候好将面团里发酵出来的气泡都揉掉，这样制作出来的包子才会变得又白又松软。需要注意的是，不要多次掀开锅盖，而且关火后不要马上开盖。更多相关做包子的事项就来我们网站https://www.jnsjtf.com看看吧!

When kneading the dough for the second time, it is good to knead all the bubbles that have fermented in the dough, so that the steamed stuffed bun made will become white and soft. It should be noted that do not open the lid of the pot multiple times, and do not open the lid immediately after turning off the heat. For more information about making steamed stuffed buns, please visit our website https://www.jnsjtf.com Take a look!