为什么冬天蒸的包子塌馅又难吃？掌握这3大原因，包子个个松软不塌馅。下面天方包子加盟人员为您分析：

Why do steamed buns in winter collapse and taste bad? Mastering these three main reasons, each bun is soft and does not collapse. The following Tianfang Baozi franchise personnel will analyze for you:

一：包子生胚没有经过二次饧发。

1： The embryo of baozi has not undergone secondary fermentation.

面包烤盘中的生面团

Dough in bread baking tray

自己在家里包好包子之后，虽然第一次发好的面团发酵得比较好啦，但是往往忽略了它的第二次发酵。

After wrapping buns at home, although the dough that was first made ferments well, the second fermentation is often overlooked.

面粉在发酵的过程中，它的内部会有一定的二氧化碳，所以我们需要将发酵好的面团进行，不断的揉搓排气。将面团里面的二氧化碳排出使新鲜的空气进入面团内部，直至面团排气完全才可以。

During the fermentation process of flour, there will be a certain amount of carbon dioxide inside, so we need to continuously knead and exhaust the fermented dough. Remove the carbon dioxide from the dough and allow fresh air to enter the interior until the dough is completely vented.

需要将揉好的面团进行二次饧发，让酵母与面粉再一次进行发酵，使面发酵，发面团更有弹性。

The kneaded dough needs to be reheated to allow the yeast and flour to ferment again, making the dough more elastic.

二：包子皮的制作很重要。

2： The production of baozi skin is very important.

外面卖的包子非常好吃的原因就在于，包子皮儿的制作。我们在擀皮的过程中，需要将包子皮擀成四周均匀中间稍厚的。包子皮儿底部如果过薄的话，包子馅中的水分会将包子皮底部塌透，导致包子底部死皮。

The reason why the steamed buns sold outside are very delicious is because of the production of the steamed bun skin. During the rolling process, we need to roll the baozi skin into a uniform shape with a slightly thicker center around it. If the bottom of the steamed bun skin is too thin, the moisture in the filling will collapse through the bottom of the steamed bun skin, leading to dead skin at the bottom.

三：蒸包子的水温关键。

3： The water temperature of steamed buns is crucial.

我们将包子包好之后，需要在蒸笼中铺上一层屉布，这样防止包子皮底部被蒸汽浸湿而导致包子皮不能正常蓬皮。没有屉布的，可以在蒸笼底部刷上一层食用油，这样防止包子破皮，影响卖相。

After wrapping the buns, we need to lay a layer of cloth in the steamer to prevent the bottom of the bun skin from being soaked in steam and causing it to not fluff properly. If there is no drawer cloth, you can brush a layer of edible oil on the bottom of the steamer to prevent the steamed buns from peeling and affecting their appearance.

我们在蒸包子的时候，锅中不要加入热水，我们需要冷水上锅。因为生包子放入热水锅中，可以会使包子皮瞬间受热，而导致包子皮出现塌陷死皮现象。

When steaming steamed buns, do not add hot water to the pot. We need cold water to serve. Because putting raw steamed buns into a hot water pot can instantly heat the bun skin, causing it to collapse and die.

冷水上锅的包子可以随着水温逐步上升，会使包子受热均匀。这样才会导致包子不塌皮儿。重要的一点是在包子蒸制完成后，不要急于打开锅盖，让包子在锅中停留几分钟，这样可以避免冷热交替使包子紧缩现象产生。

The steamed buns served in cold water can gradually increase with the water temperature, which will make the steamed buns evenly heated. This will prevent the bun from collapsing. The important point is that after the steamed buns are steamed, do not rush to open the lid of the pot and let the buns stay in the pot for a few minutes. This can avoid the phenomenon of bun tightening caused by alternating heat and cold.

好啦，关于蒸包子面发得很好，但蒸出的包子却出现塌陷死皮是怎么回事的原因内容就讲解到这里，希望能够给您新的理解，更多事项就来我们网站https://www.jnsjtf.com咨询吧！

Okay, that's all for the reason why the steamed bun noodles are very good, but the steamed buns have collapsed and dead skin. I hope it can give you a new understanding. For more information, please come to our website https://www.jnsjtf.com Consult!