都知道做包子的面都是经过发酵的也就是我们大家常说的"活面"。这是因为，这种面蒸熟了之后，口感非常柔软，嚼起来带着弹性，内部组织很蓬松。那么做包子怎么发面才松软呢？下面天方包子加盟人员为您分析：

We all know that the noodles used to make buns are fermented, which is commonly referred to as "live noodles". This is because after steaming, this type of noodles has a very soft taste, with elasticity when chewed, and a fluffy internal structure. So how do you make steamed buns to make the dough soft? The following Tianfang Baozi franchise personnel will analyze for you:

1、温度要足够。

1. The temperature should be sufficient.

酵母粉是需要在一定的温度下才能完成发酵的，一般情况下能够让酵母活动的温度范围大约是在4°~40°之间，所以想让酵母粉发酵适合的温度就控制在20°到30°之间。超过或者是低于这个温度就会影响到酵母的活性，甚至会让酵母停止发酵过程。

Yeast powder needs to be fermented at a certain temperature. Generally, the temperature range for yeast activity is around 4 ° to 40 ° C. Therefore, the suitable temperature for yeast powder fermentation should be controlled between 20 ° to 30 °. Exceeding or falling below this temperature can affect the activity of yeast and even stop the fermentation process.

2、发酵时间很重要。

2. Fermentation time is very important.

要根据气温变化很多人做包子的时候找到了菜谱就直接跟着做，也不管是什么天气跟气温，其实这样做出来肯定会影响面粉的发面时间。因为正常情况下，由于天气炎热，夏天面团的发酵时间会比较短，很快就能完成发酵过程。

According to temperature changes, many people find a recipe when making steamed buns and follow it directly. Regardless of the weather and temperature, doing so will definitely affect the dough making time of the flour. Because under normal circumstances, due to the hot weather, the fermentation time of dough in summer is relatively short, and the fermentation process can be completed quickly.

不过天气寒冷酵母的活度也会相对被降低，所以需要一到两小时来发酵也是正常的。如果天冷也想快速发酵，可以把面团放在一个温暖的环境里，简单的方法就是用保鲜膜把面团封好盖起来，放在加满40度左右温水的大锅里面，从而激发酵母的活性，在很短的时间里面团就会发酵的很好，所以我们做包子的时候一定要先了解自己室内的气温，才能控制好发酵的时间。

However, the activity of yeast will also be relatively reduced in cold weather, so it is normal to take one to two hours for fermentation. If it's cold and you want to ferment quickly, you can put the dough in a warm environment. The simple method is to cover it with cling film and place it in a large pot filled with warm water at around 40 degrees Celsius to stimulate the activity of the yeast. In a short period of time, the dough will ferment well. Therefore, when making steamed buns, we must first understand the indoor temperature to control the fermentation time.

3、正确使用白糖。

3. Use white sugar correctly.

其实很多面包店为了快速发酵都会选择一些比较健康、没有添加剂的发酵促进剂，来缩短整个发酵的过程，也减少客人的等待时间。但是我们如果自己在家里做面包也不想等待过久的话要怎么办呢？

In fact, many bakeries choose healthy, additive free fermentation promoters to shorten the entire fermentation process and reduce customer waiting time for rapid fermentation. But what if we don't want to wait too long to make bread at home?

其实很简单，只要在化开酵母粉的时候加适量的白糖就可以了，这样白糖不仅仅能够促进酵母粉的活性，还对面团有调味的作用，让面团发酵得更快更甜美。

Actually, it's very simple. Just add an appropriate amount of white sugar when boiling yeast powder. This way, white sugar not only promotes the activity of yeast powder, but also has a seasoning effect on the dough, making it ferment faster and sweeter.

再次提醒一下大家面即使发的很好，但是二次醒发也很重要，无论是蒸包子还是一定要醒发好。还有后一点蒸好后的面食不要急着打开锅盖，容易使包子发生回缩的现象，所以一定要等温度降下来后再去打开盖子。还有什么包子事项可以随时来咨询我们https://www.jnsjtf.com！

Once again, I would like to remind everyone that even if the noodles are well done, it is still important to wake up for a second time. Whether it's steamed buns or making sure to wake up well. Also, do not rush to open the lid of the steamed noodles, as it may cause buns to shrink. Therefore, be sure to wait until the temperature drops before opening the lid. If there are any other steamed bun matters, please feel free to consult us at any time https://www.jnsjtf.com !