我们都知道，包子是比较常见的一种食物，它的口味丰富，吃起来香软可口，味道很不错，很多人都会在家蒸包子吃。有些人蒸出来的包子吃起来干巴巴的，口感不是很好，那么这是怎么回事呢？下面让天方包子加盟人员为您分析一番吧。

We all know that steamed buns are a common type of food, with rich flavors, a soft and delicious taste, and a very good taste. Many people steam steamed buns at home to eat. Some people's steamed buns taste dry and not very good, so what's going on? Let the Tianfang Baozi franchise personnel analyze it for you.

1、面团的水放少了

1. The water in the dough is too low

蒸包子都是需要提前发面的，发面是有一定讲究的，尤其是面粉和水的比例，如果水放少了的话，面团的含水量比较低，就会比较硬，蒸出来的包子也就会很干。

Steaming steamed buns requires early dough making, and there are certain requirements for dough making, especially the ratio of flour to water. If there is less water added, the moisture content of the dough will be lower, making it harder and the steamed buns very dry.

2、酵母放少了或者酵母活性不够

2. Insufficient yeast or insufficient yeast activity

如果面团里面的酵母放少了或者活性不够的话，就会影响发酵，面团不能发起来，蒸出来的包子也会又干又硬。

If there is less yeast or insufficient activity in the dough, it will affect fermentation, prevent the dough from rising, and the steamed buns will also be dry and hard.

3、面团醒发不够

3. Insufficient dough awakening

蒸包子的面团一般都要进行二次醒发，初次醒发到两倍大，蒸制之前，还需要二次醒发15分钟左右，如果面团醒发不到位，面团就不够松软，蒸出来的包子就会干巴巴的。

The dough for steamed buns usually needs to undergo a second awakening, with the first awakening reaching twice the size. Before steaming, it needs to be awakened again for about 15 minutes. If the dough is not fully awakened, the dough will not be soft enough, and the steamed buns will become dry.

4、开水蒸制

4. Steam with boiling water

如果包子是开水上锅蒸，温度过高，会很快杀死酵母，包子就会发不起来，做出来就会又干又硬。

If the steamed bun is steamed in hot water and the temperature is too high, it will quickly kill the yeast, and the bun will not rise, making it dry and hard.

5、蒸制时间太长

5. The steaming time is too long

蒸的时间短会使包子不完全熟，有一种死面的感觉，不软，吃起来粘，如果时间太长，面包的表面会变得又黄有干。

A short steaming time will make the steamed buns not fully cooked, giving them a feeling of dead dough, not soft, and sticky to eat. If the time is too long, the surface of the bread will become yellow and dry.

此外要了解到一个事儿，蒸包子时锅内冷水或温水上笼，上汽后蒸15分钟左右。如果开水上笼，温度过高，会快速杀死酵母菌，出现死面或起发不好的现象。蒸的时间短会使包子没有熟透，有死面感，不松软，吃起来发粘；时间过长，则包子表面发暗无光泽。

In addition, it is important to understand that when steaming steamed buns, add cold or warm water to the pot and steam for about 15 minutes. If the water is boiled and the temperature is too high, it will quickly kill the yeast, resulting in dead surface or poor growth. A short steaming time will make the steamed buns not fully cooked, have a dead surface feeling, not soft, and taste sticky; If the time is too long, the surface of the bun will become dark and shiny.

所用说蒸包子说简单确实很简单，但不一注意小细节，就会出现以上等类似问题，因此提前了解问题并做预防很关键，更多相关内容就来我们网站https://www.jnsjtf.com咨询吧！

The use of steamed buns is indeed very simple, but not paying attention to small details can lead to similar problems. Therefore, it is crucial to understand the problems in advance and take preventive measures. For more related content, come to our website https://www.jnsjtf.com Consult!