蒸出来的包子发硬的原因可能有以下几点：

　　There may be several reasons why steamed buns become hard:

　　加水量不足 ：

　　Insufficient water addition:

　　和面时加水量少，会导致面团硬，影响发酵。硬面团发酵慢，且面筋紧实，会抑制气体产生，使包子醒发困难。

　　Adding less water during dough mixing can cause the dough to harden and affect fermentation. The fermentation of hard dough is slow, and the gluten is tight, which can inhibit the production of gas and make it difficult for the buns to wake up.

　　醒发不足或过度 ：

　　Insufficient or excessive awakening:

　　如果包子发硬且体积偏小，可能是醒发不足。如果包子发硬同时塌陷，内部有较大的气孔，且带有酸味，可能是醒发过度。

　　If the buns are hard and small in size, it may be due to insufficient awakening. If the bun becomes hard and collapses, with large pores inside and a sour taste, it may be due to excessive awakening.

　　面团发酵问题 ：

　　Dough fermentation issue:

　　面团没有发酵好或发酵时间不够，会导致包子皮发硬。使用死面或未完全发酵的面团也会使包子皮变硬。

　　The dough is not well fermented or the fermentation time is not enough, which can cause the buns to become hard. Using dead dough or partially fermented dough can also make the bun skin harder.

　　锅盖问题 ：

　　Pot lid issue:

　　锅盖太平，蒸汽水滴到包子上，会把面烫成死面，导致包子皮发硬。锅盖封闭不好，冷空气进入，也会影响包子的发酵。

　　The lid of the pot is too flat, and if steam drips onto the buns, it will scald the dough into dead dough, causing the buns to harden. Poor sealing of the pot lid and the entry of cold air can also affect the fermentation of the buns.

　　蒸制时间问题 ：

　　Steaming time issue:

　　蒸制时间过短，包子蒸不熟，会导致皮硬。蒸制时间过长，包子蒸得太老，皮也会变硬。

　　If the steaming time is too short, the steamed buns will not be fully cooked, which can cause the skin to become hard. If the steaming time is too long, the steamed buns will become too old and the skin will become hard.

　　猪油使用 ：

　　Pork fat usage:

　　有些情况下，和面时加入猪油，虽然可以增加嚼劲，但会使面团吸水量减少，面筋硬化，导致包子皮发硬。

　　In some cases, adding lard to dough can increase chewiness, but it can reduce the water absorption of the dough, harden the gluten, and cause the buns to become hard.

　　建议

　　Suggestion

　　控制加水量 ：根据面粉的种类和季节变化，适当调整加水量，确保面团软硬适中，有利于发酵。

　　Control the amount of water added: Adjust the amount of water appropriately according to the type of flour and seasonal changes to ensure that the dough is moderately soft and hard, which is beneficial for fermentation.

　　醒发时间 ：根据面团的软硬程度，调整醒发时间，确保包子醒发充分。

　　Awakening time: Adjust the awakening time according to the softness and hardness of the dough to ensure that the buns are fully awakened.

　　锅盖使用 ：选择合适的锅盖，确保蒸汽能够均匀分布，避免水滴直接滴到包子上。

　　Use of pot lid: Choose a suitable pot lid to ensure even distribution of steam and prevent water droplets from directly dripping onto the buns.

　　蒸制时间 ：根据包子的实际情况，掌握合适的蒸制时间，避免过短或过长。

　　Steaming time: According to the actual situation of the buns, grasp the appropriate steaming time to avoid being too short or too long.

　　通过以上方法，可以有效改善蒸出来的包子发硬的问题。

　　By using the above methods, the problem of steamed buns becoming hard can be effectively improved.

　　本文由天方包子加盟提供帮助，更多的相关内容请点击：https://www.jnsjtf.com希望本文能够为您带来帮助，感谢您的阅读！

　　This article is assisted by Tianfang Baozi franchise. For more related content, please click: https://www.jnsjtf.com I hope this article can be helpful to you. Thank you for reading!