01.
one
表面易塌陷
Surface is prone to collapse
1.
天方包子加盟人员认为其成型时有断层，成型时注意排出气泡，使面团内外形成均一整体。
1. The franchise personnel of Tianfang Baozi believe that there are faults during its formation, and they should pay attention to removing bubbles during the formation to form a uniform whole inside and outside the dough.
2.面团醒发速度太快，可降低面团发酵温度、或酵母使用量。
2. If the dough wakes up too quickly, it can reduce the fermentation temperature or yeast usage.
3.蒸汽不旺，可旺火急蒸。
3. If the steam is not strong, it can be steamed quickly.
4.酵母后劲不足。
4. Insufficient yeast retention.
5.面粉质量差，筋力不够，应采用中筋面粉。
5. Due to poor quality and insufficient strength of flour, medium gluten flour should be used.
02.
two
包子过于膨胀蓬松
The bun is too swollen and fluffy
1.醒发时间过长，可缩短醒发时间。
1. If the hair awakening time is too long, it can be shortened.
2.面粉筋度不够，可采用筋力强的中筋面粉。
2. If the gluten of the flour is not enough, medium gluten flour with strong gluten can be used.
3.酵母用量太大，可适当降低酵母的使用量。
3. If the amount of yeast used is too large, it can be appropriately reduced.
03.
three
包子表面不白
The surface of steamed buns is not white
1.面粉质量差。
1. Poor flour quality.
2.成型不好，成型时要保持面团表面光洁，可适当压面，撒些干粉。
2. If the dough is not well formed, the surface of the dough should be kept smooth and clean. It can be pressed properly and sprinkled with some dry powder.
表皮无光泽、起皱或开裂
The skin is dull, wrinkled, or cracked
04.
four
1.醒发速度太快，可降低发酵温度。
1. If the awakening speed is too fast, it can lower the fermentation temperature.
2.蒸汽不足，可用旺火急蒸。
2. If there is insufficient steam, it can be steamed in high heat.
3.包子成型粗糙，保持面坯光滑，可用压面机压延3-4次。
3. The shape of the steamed bun is rough and the surface is smooth. It can be rolled 3-4 times using a dough press.
4.面筋含量低。
4. Low gluten content.
05.
five
成品易老化、发硬、掉渣
Finished products are prone to aging, hardening, and slag loss
1.面粉质量差。
1. Poor flour quality.
2.包子成型时水分不足，可适量用水。
2. When the steamed bun is formed, there is not enough water, so an appropriate amount of water can be used.
3.搅拌不足，可充分搅拌，使面筋形成网络。
3. If the stirring is insufficient, it can be thoroughly stirred to form a network of gluten.
4.发酵不足，可选用发酵力强的酵母。
4. If fermentation is insufficient, yeast with strong fermentation power can be selected.
内部组织粗糙
Rough internal organization
06.
six
1.面粉质量差。
1. Poor flour quality.
2.面团发酵时间过长，温度高，可缩短发酵时间，降低发酵温度。
2. If the dough fermentation time is too long and the temperature is high, it can shorten the fermentation time and lower the fermentation temperature.
3.搅拌时撒干粉太多，可少撒干粉。
3. When stirring, sprinkle too much dry powder, but sprinkle less dry powder.
07.
seven
发酵慢
Slow fermentation
1.酵母量少或活力下降，可适当加大酵母用量，注意酵母低温保存。
1. If the amount of yeast is low or the vitality decreases, the amount of yeast can be appropriately increased, and attention should be paid to low-temperature storage of yeast.
2.和面时面团温度较低，醒发温度不够和面时可用温水。
2. When kneading, the dough temperature is relatively low, and the awakening temperature is not enough. When kneading, warm water can be used.
表皮起泡
Epidermal blistering
08.
eight
1.醒发湿度太大，可降低醒发湿度。
1. If the humidity of the hair is too high, it can reduce the humidity of the hair.
2.成形时有气泡，可成形操作时尽量赶出气泡。
2. When forming, there are bubbles, which can be expelled as much as possible during the forming operation.
3.蒸时水滴在包子表面旺火急蒸，避免水直接滴在表面。
3. When steaming, water droplets should be placed on the surface of the steamed bun and steamed in high heat to avoid direct water droplets on the surface.
09.
nine
包子体积小
Baozi has a small volume
1.面筋不够，可改用中筋面粉。
1. If there is not enough gluten, use medium gluten flour instead.
2.酵母用量不够，可增大用量。
2. If the amount of yeast is insufficient, it can be increased.
3.发酵时间不够，可延长发酵时间。
3. If the fermentation time is not enough, the fermentation time can be extended.
表皮起皱、收缩
Skin wrinkling and contraction
10.
ten
1.面粉筋力太强。
1. The flour has too strong gluten.
2.发酵过度。
2. Excessive fermentation.
3.面团未松弛。
3. The dough is not loose.
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