做包子可能人人都會，無非就是包上餡料，上鍋蒸一蒸就完事了，但是有百分之九十的朋友會遇到很多問題，比如說蒸好的包子出鍋變黃、皮硬、燙掉這樣小問題，其實出現這樣的問題都是因為一些細節(jié)上沒有做到位，只要大家細心一些，做出暄軟蓬松白白的包子很簡單。下面天方包子加盟人員為您匯總了幾個：

Everyone can make steamed buns. It's nothing more than filling and steaming. But 90% of friends will encounter many problems. For example, steamed steamed steamed buns turn yellow, hard and scalded. In fact, these problems are caused by the lack of details. As long as everyone is careful, it is easy to make soft, fluffy and white steamed buns. The following Tianfang steamed stuffed bun franchisees summarized a few for you:

做包子用什么面粉好？

What flour is good for making steamed buns?

很多人認為出現包子變黃的問題，都是面粉的問題，其實目前市面上的面粉都適合做包子，只是筋性夠不夠的問題，包子皮之所以發(fā)黃，不能全部歸結到面粉上，是跟我們發(fā)酵的過程和揉面上的原因。發(fā)面過程中不能放在有風的地方，還需要覆蓋嚴實，這樣面團中就沒有干的塊，就不會出現蒸好部分地方變黃的問題。再說揉面，任何面粉做的面團，首先需要把面團揉的沒有裂紋，用手撫摸很順滑，才是真的揉到位了，做出來的成品自然就會皮光嫩白。

Many people think that the problem of steamed bun yellowing is the problem of flour. In fact, all the flour on the market is suitable for making steamed buns, but the gluten is not enough. The reason why the steamed bun skin yellowing can not be attributed to flour, which is related to our fermentation process and the reason for kneading the flour. The dough should not be placed in a windy place, and should be covered tightly, so that there are no dry pieces in the dough, and there will be no yellowing problem in the steamed parts. In addition to kneading, for any dough made of flour, it is necessary to knead the dough without cracks, and touch it smoothly with your hands to really knead it in place, and the finished product will naturally be smooth and white.

包子出鍋后不久面皮干硬？

Does the steamed stuffed bun dry soon after it comes out of the pot?

這個問題相對復雜一些，有幾個可能，一個可能是蒸包子的時候有漏氣的地方，蒸籠蓋沒有蓋嚴面皮接觸了外面的涼氣，所以蒸好后會出現皮變硬的問題。也可能是蒸好包子一直放在灶上下面熱氣熏著，上面風吹著所以很快就會變干。還得可能是咱們二次發(fā)酵的時候吹到風了，面皮表面風干，再上灶蒸外皮會熟的比較快。所以咱們蒸包子的時候，好蓋上東西發(fā)酵，上鍋后把邊緣蓋嚴。

This problem is relatively complicated. There are several possibilities. One possibility is that there is air leakage when steaming steamed buns. The steamed bun cover is not tightly covered, and the skin contacts the cool air outside, so the skin will become hard after steaming. It may also be that steamed steamed buns are kept on the stove under the hot air, and the wind blows on the top, so they will soon dry. It may also be that the wind is blowing during the second fermentation, and the surface of the dough will be dried, and the crust will ripen faster when steamed on the stove. So when we steam steamed buns, we should cover them well for fermentation, and then cover the edges tightly when we put them in the pot.

蒸好的包子發(fā)酵不勻？

Does the steamed bun ferment unevenly?

發(fā)酵不勻的意思是有些發(fā)的很漂亮，有的壓根就沒發(fā)酵，這種情況產生的原因是咱們和面時不勻，揉面沒有揉到位，二次發(fā)酵的時候發(fā)酵溫度不一樣，導致發(fā)酵程度不一樣，或者是發(fā)酵時間過長。咱們只需要注意把面團揉好，發(fā)酵的時候注意一下是否全部覆蓋好，不要發(fā)過就可以了。

Uneven fermentation means that some of them are very beautiful, and some are not fermented at all. The reason for this is that we do not mix the dough evenly, knead the dough properly, and the fermentation temperature is different during the second fermentation, resulting in different fermentation degree, or the fermentation time is too long. We just need to knead the dough well, and pay attention to whether it is fully covered when fermenting. Don't send it too much.

蒸包子什么情況選擇冷水蒸和熱水蒸？

When do you choose to steam steamed buns with cold water or hot water?

這個問題首先咱們要知道，冷水蒸包子的情況是二次發(fā)酵的時間不夠，發(fā)酵的狀態(tài)有少許不到位，這種情況下咱們需要節(jié)省時間，就可以冷水時下鍋蒸制，熱水蒸就相對簡單了，只要發(fā)酵的好就可以等蒸鍋完全上汽了再蒸。這兩種情況要活學活用，趕時間的話剛剛做好的包子可以直接下鍋用小火燒把水燒的溫溫的，給包子留15分鐘的發(fā)酵時間，也是可以蒸好包子的，大家要根據實際情況決定。

First of all, we need to know that when steamed buns are steamed in cold water, the time for the second fermentation is not enough, and the fermentation state is not in place. In this case, we need to save time, so we can steam them in cold water while steaming in hot water is relatively simple. As long as the fermentation is good, we can wait until the steamer is fully steamed before steaming. These two situations should be used flexibly. If you are in a hurry, the steamed bun that has just been prepared can be directly put into the pot and boiled with a small fire to warm the water. Leave 15 minutes for the steamed bun to ferment, and it can also be steamed. You should decide according to the actual situation.

以上這幾個問題是很多人都經歷過的，只要大家能夠細致一些，其實做包子出現這類問題的幾率不大，偶然出現也是正常的。好了，今天的分享就是這樣，如果您還有相關的問題，記得留言http://m.hbjjs.com告訴小編！

The above problems have been experienced by many people, and I am no exception. As long as you can be more careful, the probability of such problems in making steamed stuffed buns is small, and it is normal for them to occur occasionally. Well, today's sharing is like this. If you have any questions, please leave a message http://m.hbjjs.com Tell the editor!