大部分北方人是非常喜欢吃面食的，尤其是带馅料的包子，相信很多人跟小编是一样的，都喜欢吃包子，皮薄馅大的包子有谁能够抵挡得住这样的诱惑呢?很多家庭都喜欢自己在家做包子吃，那么大家知道做包子用高筋粉还是低筋粉好吗?下面天方包子加盟小编为您分析：

Most northerners are very fond of eating pasta, especially steamed buns with filling. I believe many people, like Xiao Bian, enjoy eating steamed buns. Who can resist this temptation with thin skin and large filling? Many families like to make their own steamed buns at home, so do you know whether to use high gluten or low gluten flour for making steamed buns? Below is an analysis by the Tianfang Baozi franchise editor for you:

一、做包子用高筋粉还是低筋粉好

1、 Is it better to use high gluten flour or low gluten flour for making steamed buns

现在市场的面筋有很多种，而且有的现在面粉还有低筋、中筋和高筋的分别，所以我们在包包子之前选对面粉是很重要的。

There are many types of gluten in the market now, and some flour also has low gluten, medium gluten, and high gluten, so it is important to choose the right flour before making buns.

一般我们包包子的时候选择的都是高筋面粉，因为高筋面粉中含有的营养物质比其他两种要高，不仅蛋白质含的比较多，而且高筋面粉的筋性比较大，用高筋面粉包出来的包子嚼劲十足，吃起来包子的口感比较好。

Usually, when we wrap buns, we choose high gluten flour because it contains higher nutrients than the other two. Not only does it contain more protein, but it also has a higher gluten content. The buns wrapped with high gluten flour have a strong chewiness and a better taste.

所以低筋面粉不适合用来做包子，低筋面粉一般被用来做蛋糕、点心等食物，因为低筋面粉的筋性比较低，所以制作出来的蛋糕、点心等比较松软可口。

Therefore, low gluten flour is not suitable for making steamed stuffed buns. Low gluten flour is generally used for making cakes, Dim sum and other foods. Because low gluten flour has low gluten, the cakes and Dim sum produced are soft and delicious.

二、怎么做包子才比较松软呢

2、 How to make steamed buns that are more fluffy

我们蒸包子的时候肯定希望蒸出来的包子吃起来比较的松软，那么怎么做蒸出来的包子才会松软呢?首先我们要选择正确的面粉来包包子，包包子的时候我们通常都是选择高筋面粉，高筋面粉蒸出来的包子口感才更加好。

When we steam steamed buns, we definitely want the steamed buns to taste softer, so how do we make steamed buns that are softer? Firstly, we need to choose the correct flour to wrap buns. When wrapping buns, we usually choose high gluten flour, which makes the steamed buns taste better.

面团的发酵也是一个重要的步骤，我们在弄面团的时候，可以往里面稍微的放一点点的白糖，白糖可以让面团发酵的更好。如果我们在和面的过程中出现粘手的情况，可以稍微沾一下食用油，这样的包子蒸出来口感也会很好。

The fermentation of dough is also an important step. When making dough, we can add a little white sugar inside, which can make the dough ferment better. If we experience sticky hands during the dough mixing process, we can lightly dip it in cooking oil, and this steamed bun will also have a good taste.

除了上述方法可以让包子蒸出来比较松软，还有就是我们在和面的时候可以选择用温水，不要用太凉的水也不要用太热的水，如果我们用太热的水的话，是会把酵母烫死的，这样酵母粉就不会再起作用了，这样的面团是不会发起来的。更多相关事项就来我们网站https://www.jnsjtf.com咨询!

In addition to the above methods that can make steamed buns more soft, we can also choose to use warm water when making noodles, not too cold water or too hot water. If we use too hot water, it will burn the yeast to death, so that the yeast powder will no longer work, and the dough will not rise. For more related matters, come to our website https://www.jnsjtf.com consulting service