分析：

analysis:

1.面团硬，水放少了。

1. The dough is hard and the water is insufficient.

2.和面后没有静置松弛。

2. There is no static relaxation after mixing the surface.

3.成型时，干粉多了或剂子被风干了、失水了。

3. When forming, there is too much dry powder or the formulation has been air dried or dehydrated.

出招：

Move:

1.面团硬、水少，典型的配方配比问题，可以多放些水，天方包子加盟人员认为其具体放多少水要根据面粉的吃水量来决定，没有固定的，这个要根据经验来判断。用五得利6星粉，做包子放51%的水，也就是一斤粉放255克水。

1. The dough is hard and lacks water, which is a typical formula ratio problem. You can add more water. The franchise personnel of Tianfang Baozi believe that the specific amount of water to be added depends on the amount of water the flour eats, and there is no fixed formula. This should be determined based on experience. Using Wudeli 6-star flour, add 51% water to make buns, which means adding 255 grams of water to one kilogram of flour.

2.和面后静置，这个工艺很重要，一般和面后要将面团在和面机里静置1-3分钟，让面筋充分舒展一下，就跟人早起伸懒腰的意思差不多，和面后面团的面筋是相对紧张的，如果不充分舒展后就成型的话，很容易面筋就断了，导致成型的时候包子开裂。

2. The process of standing behind the dough is very important. Generally, the dough should be left to stand in the dough mixer for 1-3 minutes to fully stretch the gluten, which is similar to the meaning of waking up early and stretching. The gluten of the dough behind the dough is relatively tense. If it is not fully stretched before forming, it is easy for the gluten to break, causing the bun to crack during forming.

3.压面或包制时要少放干粉，干粉太多的话，成型的时候容易开裂，在成型时要保证面团的湿度，可以用湿布盖在面团或剂子上。这点属于细节问题，说起来没啥技术含量，但有的时候，包子出现的问题，往往原因就在细节上。

3. When pressing or packaging, it is necessary to put less dry powder. If there is too much dry powder, it can easily crack during molding. During molding, it is necessary to ensure the humidity of the dough, and a damp cloth can be used to cover the dough or formulation. This is a matter of detail, which may not have much technical content, but sometimes the problem with steamed buns is often caused by the details.

醒发的时候开裂

Cracking when waking up

分析：醒发时候开裂主要原因是醒发湿度过低导致，或是醒发时包子曝露在空气中被风干导致。

Analysis: The main reason for cracking during hair awakening is due to low humidity during hair awakening, or due to the exposure of steamed buns to air drying during hair awakening.

出招：解决这个问题的办法就是增加醒发湿度，要不用醒发箱，要不自己做一个醒发的工具，要是醒发的时候盖上块湿布，要不弄个加湿器，总而言之吧，要把醒发湿度控制在70%左右，且建议将包子放在密闭的空间里醒发。

Tip: The solution to this problem is to increase the humidity of the hair. You don't need a hair box, or you can make your own hair tools. If you want to cover your hair with a damp cloth or use a humidifier, in short, you should control the humidity of the hair to around 70%, and it is recommended to place the bun in a closed space for hair awakening.

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That's all for the related content about the cracking of steamed buns during molding. If you have any doubts or needs about this, please come to our website https://www.jnsjtf.com Consult and understand!