在刚开始学做包子的时候，经常会出现各种各样的状况，比如不是硬了，就是塌了，做出的成品时好时坏，却又不知道是哪里出了错。今天天方包子加盟人员就来说一些失败的做法，让大家做个对照参考。

At the beginning of learning how to make steamed buns, various situations often occur, such as being either hard or collapsed, and the finished products are sometimes good or bad, without knowing where the mistake was. Today, the franchise members of Tianfang Steamed Bun will share some failed practices for reference.

1：面发不起来 ，做出来的包子很硬。

1: The dough won't rise, the steamed buns made are very hard.

出现这种情况通常是发酵的时间不够长，还有就是酵母的量放得不够或者是酵母的质量不好；再一种情况就是发酵时的室内温度太低，所以冬天发面的时候把面放在加了温水的锅里合上盖子发酵。完成正常发酵的面团拉起呈蜂窝状。

This situation usually occurs due to insufficient fermentation time, insufficient amount of yeast, or poor quality of yeast; Another situation is that the indoor temperature during fermentation is too low, so when making noodles in winter, place them in a pot with warm water and close the lid to ferment. The dough that has completed normal fermentation is pulled up into a honeycomb shape.

2：包的时候褶子很分明，但蒸好后，褶子粘在一起不象包的时候清楚，只剩下几个裂开的口子

2: When wrapping, the folds are very clear, but after steaming, the folds stick together not as clearly as when wrapping, leaving only a few cracked openings

这种情况通常是和面的时候水放多了，和好的面团太湿软，上锅蒸的时候，褶子就容易合在一起。

This situation usually occurs when too much water is added to the dough during mixing, and the dough is too wet and soft. When steaming in the pot, the folds tend to fit together.

3）蒸好的包子一开锅就回缩，有凹陷.

3) The steamed buns shrink and have dents as soon as they start cooking

如果一熄火就把锅盖打开，刚蒸好的包子突然遇到冷空气，就会出现回缩，包子皮有凹陷。要避免这种情况，熄火后切记不要急着打开盖子，要再焖3-5分钟才开盖，就不会出现这种情况了。

If the lid of the pot is opened as soon as the heat is turned off, the freshly steamed buns will suddenly encounter cold air and shrink, causing dents in the skin of the buns. To avoid this situation, do not rush to open the lid after turning off the engine. It should be simmered for another 3-5 minutes before opening the lid, so that this situation will not occur.

如果出现红圈的情况，底部面皮塌陷情况比较明显，则有可能是面皮擀得比较薄，并且馅料填得不够满所导致。

If there is a red circle and the collapse of the bottom dough is more obvious, it is possible that the dough is rolled thin and the filling is not enough.

4）蒸好的包子皮坑坑洼洼的。

4) The steamed bun skin is pitted and pitted.

出现这种情况通常有三种原因。

There are usually three reasons for this situation to occur.

一：面团第一次发酵的时间过长

1： The first fermentation time of the dough is too long

二：第一次发酵后，在包馅的过程中，没用到的面坯没用东西盖着，面皮风干了，或者是一次做的数量太多，导致部分面坯出现了二次发酵时间过度，也会出现这样的情况。

2： After the first fermentation, during the filling process, unused dough is not covered with anything, the dough has dried, or too many dough pieces are made at once, resulting in excessive secondary fermentation time for some dough pieces. This can also occur.

三：和面的时候水放多了而且面和得不够均匀，也容易出现这种情况.

3： When mixing noodles, excessive water is added and the noodles are not evenly mixed, which can also lead to this situation

做包子常见的失败案例就讲解到这里了，希望能够给您好的帮助，更多事项就来我们网站https://www.jnsjtf.com咨询！

That's all for explaining the common failure cases of making steamed buns. I hope you can be helpful. For more information, please come to our website https://www.jnsjtf.com consulting service