Steamed bun is a staple food with a strong sense of satiety, and it is also an indispensable food in people's life. It is not only loved by northern people, but also loved by southern people.

包子有面粉和餡包起來的，營養(yǎng)豐富，味道超級鮮美，有葷有素，堪稱是早餐中最營養(yǎng)健康的美食之一。

Steamed buns are made of flour and stuffing. They are nutritious, super delicious, and can be regarded as one of the most nutritious and healthy foods in breakfast.

早上的時候只需要早起幾分鐘放入鍋中一加熱，在配上點豆?jié){、牛奶、小米粥、隨意一搭配，簡單又營養(yǎng)的美味早餐就做好了。

In the morning, you only need to get up a few minutes early and put it into the pot for heating, then add some soybean milk, milk, millet porridge, and mix them together at will. A simple and nutritious delicious breakfast is ready.

前幾天朋友來我家做客，嘗了我做的包子后非常喜歡，說：為啥我自己在家做的就不是這么松軟可口呢？

A few days ago, a friend came to my house as a guest. After tasting the steamed stuffed buns I made, he liked them very much and said, "Why don't I make them so soft and delicious at home?"?

我現(xiàn)在是做一次包子后悔一次，面粉和食材浪費了很多，都不敢嘗試做包子了。其實針對這個問題我最開始學(xué)做包子時也遇到過，尤其是自己發(fā)的面看著很不錯，但是包子蒸完后不是塌了，就是不熟。看到后心情糟糕透頂，真是竹籃打水一場空！

I regret making steamed stuffed buns once. I have wasted a lot of flour and food materials, and I dare not try to make steamed stuffed buns. In fact, I met this problem when I first learned how to make steamed buns, especially when the noodles I made looked very good, but the steamed buns either collapsed or were unfamiliar. After seeing it, I was in a terrible mood. It was a vain attempt!

不過后來經(jīng)過我表姐的指點，總算學(xué)會了，我表姐在飯店是專業(yè)的面點師，后來她和朋友在二線城市合開的早餐店，店里的包子都幾十種口味。所以今天我來和大家分享一下關(guān)于包子的2個小訣竅，簡單容易學(xué)，按照我的方法保證你蒸的包子蓬松軟軟又好吃。

However, after my cousin's advice, I finally learned that my cousin was a professional baker in a restaurant. Later, she and her friends opened a breakfast shop in a second tier city. The steamed buns in the shop were all dozens of flavors. So today I'd like to share with you two tips about steamed buns. They are simple and easy to learn. Follow my method to ensure that your steamed buns are fluffy, soft and delicious.

訣竅一：酵母粉的比例很重要

Tip 1: The proportion of yeast powder is very important

無論是做饅頭、花卷、發(fā)面餅、和包包子酵母粉都是不能少的。很多朋友對發(fā)面的時候放多少酵母粉掌握得不準(zhǔn)確，有很多新手朋友發(fā)面的時候怕發(fā)不起來，就放很多的酵母粉進(jìn)來，面是發(fā)得很松軟，但是蒸好的包子酵母味就很重，完全失去了面香味。

No matter how to make steamed buns, flower rolls, hair cakes, and steamed stuffed buns, yeast powder is indispensable. Many friends don't know exactly how much yeast powder to put into the dough. Many novice friends put a lot of yeast powder into the dough for fear of losing it. The dough is very soft, but the steamed steamed bun has a strong yeast flavor and completely loses its flavor.

所以發(fā)面時我們還是要嚴(yán)格按照酵母粉包裝上的要求來放，做包子時一斤面粉我都是加入3到5克酵母粉，溫水275克到280克都可以，蒸包子的面團(tuán)稍微軟一些，蒸包子時有些朋友發(fā)面喜歡放小蘇打和堿，小蘇打是能發(fā)面，但是她釋放的氣體不是很豐富，用小蘇打發(fā)面后的成品松軟度不是很好。

Therefore, we should strictly follow the requirements on the package of yeast powder when making steamed stuffed buns. When making steamed stuffed buns, I add 3 to 5 grams of yeast powder to a kilo of flour, and 275 to 280 grams of warm water can be used. The dough for steamed steamed stuffed buns is a little soft. Some friends like to put baking soda and alkali in steamed steamed steamed steamed buns. baking soda can make steamed buns, but the gas released by her is not very rich. The finished product after baking with baking soda is not very soft.

放堿蒸出的饅頭氣味過大，我也不太喜歡，所以如果想加快發(fā)酵的速度，提高發(fā)面的成功率，只放酵母粉是不夠的，我們做包子在發(fā)面的時候加入一些白糖，蒸饅頭的時候可以放一些牛奶和一個雞蛋清，蒸出來的包子饅頭個個松軟又香。

The steamed bread steamed with alkali smells too strong, and I don't like it very much, so if you want to speed up the fermentation and improve the success rate of the dough, it is not enough to just put yeast powder. We add some sugar when making steamed buns. When steaming steamed buns, you can put some milk and an egg white. The steamed steamed buns are soft and fragrant.

包子要想蒸得又白又軟，很多朋友面發(fā)好后就直接來包包子，這樣做是不對的，正確的方法是面團(tuán)取出后要多次揉搓面團(tuán)，這樣蒸出來的包子才會蓬松柔軟又好吃。

If steamed buns want to be white and soft, many friends will directly wrap the buns when the noodles are ready. This is wrong. The correct way is to knead the dough several times after taking out the dough, so that the steamed buns will be fluffy, soft and delicious.

訣竅二：包子不要直接上鍋蒸

Tip 2: Do not directly steam steamed buns

包子包好后我們千萬不要放進(jìn)鍋中來蒸，很多朋友都是直接上鍋蒸了，這種方法是錯誤的，無論是包子、花卷、饅頭、面的發(fā)酵一般是分2次，第一次就是發(fā)面的時候，第二次包子包好后要有個二次發(fā)酵的時間，發(fā)好后的面團(tuán)和包子如何來判定，屋里溫度高的時候10分鐘左右就會發(fā)酵好了

After the steamed buns are wrapped, we must not put them into the pot for steaming. Many friends directly put them into the pot for steaming. This method is wrong. The fermentation of steamed buns, rolls, steamed buns and noodles is usually divided into two times. The first time is when the noodles are made. The second time after the steamed buns are wrapped, there should be a second fermentation time. How to judge the dough and steamed buns after they are made? When the room temperature is high, they will be fermented in about 10 minutes

首先面團(tuán)的體積肯定會變大，看起來就是胖乎乎的，拿在手上輕飄飄的，這樣就說明發(fā)好了。還有一點大家需要注意一下，包子醒發(fā)的過程中最好能用1塊干凈的干布蓋一下，這樣可以防止表皮發(fā)干，蒸出的包子會開裂。

First of all, the size of the dough will definitely become larger. It looks chubby and light when held in the hand, which means it is good. One more thing you need to pay attention to, it is better to cover the steamed buns with a piece of clean dry cloth during the process of awakening, so as to prevent the skin from drying and the steamed buns from cracking.

訣竅三：蒸好后的包子不要馬上掀開鍋蓋

Tip 3: Don't open the lid of the steamed bun immediately

很多人包子蒸好后就急不可待地掀開鍋蓋，然后就會發(fā)現(xiàn)胖乎乎可愛的包子就像變魔術(shù)一樣瞬間變小了，并且好難看。

Many people can't wait to open the lid of the pot after the steamed buns are steamed. Then they will find that the plump and lovely buns become smaller and ugly like magic.

正確的做法應(yīng)該是包子蒸好后萬萬不能直接打開鍋蓋，火關(guān)了后先在鍋里燜5分鐘，這樣可以使包子有足夠的時間在里面定一下形，然后再打開鍋蓋，包子就不會塌陷了。

The correct way is to never open the lid of the pot directly after the steamed bun is steamed. After the fire is turned off, first simmer in the pot for 5 minutes, so that the bun can have enough time to fix its shape inside, and then open the lid, so that the bun will not collapse.

溫馨小提示：蒸包子一定要冷水上鍋蒸，蒸制的時間一般都在15到25分鐘左右，具體時間還要根據(jù)包子的餡還有包子大小和多少來調(diào)整時間，25分鐘指的是從鍋中水開后開始計算的時間！

Tips: Steaming steamed stuffed buns must be done in cold water. The steaming time is usually about 15 to 25 minutes. The specific time should be adjusted according to the stuffing and size of the steamed buns. 25 minutes refers to the time calculated from the time when the water in the pot boils!