．包子过于膨胀蓬松
The bun is too swollen and fluffy
醒发时间过长，应当减少醒发时间
If the awakening time is too long, it should be reduced
面粉筋度不足，应选择筋力强的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
酵母用量太大，应适当降低酵母的使用量
The amount of yeast used is too large, and the amount of yeast used should be appropriately reduced
泡打粉
Baking powder
．包子体积小，出现该情况的原因及解决方法
The reason and solution for the small size of steamed buns
面粉筋度不足，应选择筋力强的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
酵母用量不足，适当增加酵母用量
Insufficient yeast usage, increase yeast usage appropriately
发酵时间不足，适当延长发酵时间
Insufficient fermentation time, extend fermentation time appropriately
．发酵慢
Slow fermentation
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。
If the amount of yeast is low or the vitality decreases, it is recommended to increase the amount of yeast appropriately and pay attention to low-temperature storage of yeast.
和面时面团温度较低，醒发温度不够、和面时可用温水
When kneading, the dough temperature is low, and the awakening temperature is not enough. Warm water can be used when kneading
糖，油，盐比例重，可降低糖、油、盐用量
The proportion of sugar, oil, and salt is heavy, which can reduce the amount of sugar, oil, and salt used
．包子表面不白，出现该情况的原因及解决方法
The surface of the steamed bun is not white, and the reasons and solutions for this situation
面粉质量差，应选用质量好的中筋粉和改良剂
The quality of flour is poor, and high-quality medium gluten flour and improvers should be selected
成型不好，成型时要保持面团表面光洁，可适当增加压面次数，撒些干粉
Poor molding requires maintaining a smooth and clean surface of the dough. It is recommended to increase the number of pressing times and sprinkle some dry powder during molding
．表皮无光泽、起皱或开裂
The skin is dull, wrinkled, or cracked
醒发速度过快，适当降低发酵温度、选用高品质泡打粉。
Awakening speed is too fast, properly reduce the fermentation temperature, and select high-quality baking powder.
蒸汽不足，适当旺火急蒸
Insufficient steam, appropriate high heat and rapid steaming
包子成型粗糙，要保持面坯光滑，用压面机多压3-4次
The formation of the steamed bun is rough, and to keep the surface smooth, use a dough press to press it 3-4 times more
面粉筋度不足，应选择筋力强的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
包子表面有黄斑，出现该情况的原因及解决方法
There are yellow spots on the surface of steamed buns, and the reasons and solutions for this situation
发酵时间不足，适当增加发酵时间
Insufficient fermentation time, increase fermentation time appropriately
含碱量过度，适当减少配方中小苏打、泡打粉等碱性物质的加入量
Excessive alkali content, properly reduce the amount of soda, baking powder and other alkaline substances in the formula
．成品易老化、发硬、掉渣，出现该情况的原因及解决方法
The finished product is prone to aging, hardening, and slag loss. The reasons and solutions for this situation
面粉质量差，采用中筋面粉和改良剂
Poor flour quality, using medium gluten flour and improvers
包子成型时水分不足，适当增加含水率
Insufficient moisture during the formation of steamed buns, increase the moisture content appropriately
搅拌不足，应当充分搅拌，使面筋形成网络
Insufficient stirring should be sufficient to form a network of gluten
发酵不足，选用发酵力强的酵母或多放些酵母
Insufficient fermentation, choose yeast with strong fermentation power or add more yeast
The above is what Tianfang Baozi franchise personnel have introduced to you about the problems and solutions that occurred during the baozi processing process. We hope it can help you. If you have any other matters, please come to our website https://www.jnsjtf.com consulting service
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