做包子要想好吃，餡和面都非常重要，有的人調得一手的好餡，但卻不會發面，終做出一鍋又硬又難吃的死面包子，做包子時，建議和面用40度左右的溫水！天方包子加盟人員來講講這方面的事項。

To make steamed stuffed buns that are delicious, filling and noodles are very important. Some people make good filling, but they won't make noodles, and eventually make a pot of hard and unpleasant steamed stuffed buns with dead noodles. When making steamed stuffed buns, it is recommended to use warm water at about 40 degrees Celsius to mix the noodles! The Tianfang Steamed Bun Franchisee will talk about this matter.

和面，不要用冷水，也不要用熱水，而是使用40度左右的溫水，對面粉進行和面是為適合的。面粉的比例和清水的比例為2:1，這是和面時的佳比例，清水放太多或者放太少的話，對蒸出來的包子的影響會非常的大。

To mix flour, do not use cold water or hot water. Instead, use warm water at around 40 degrees Celsius. It is suitable for mixing flour. The ratio of flour to water is 2:1, which is a good ratio for mixing flour. If you put too much or too little water in the mixture, it will have a significant impact on the steamed buns.

還有就是在和面的時候，往里面加入少許的豬油和白糖，能讓蒸出來的包子更鮮香。酵母好不要直接倒入面粉中，500克面粉加入3~8克酵母，酵母的用量宜多不宜少，因為酵母是天然物質，多加只會加快發酵的速度，不必擔心有其它不好的效果。

Also, when making noodles, add a little lard and sugar to it to make the steamed buns more delicious and fragrant. Do not pour yeast directly into the flour. Add 3 to 8 grams of yeast to 500 grams of flour. The amount of yeast should be large and not small, as yeast is a natural substance, and adding more yeast will only accelerate fermentation, without worrying about other adverse effects.

將酵母放入容器中，再加入適量的30度左右的溫水攪拌融化（好提前計算好和面所需水的用量，用全部或者一半以上的水融化酵母），靜置3~5分鐘后，再用融化的酵母水和面，分少量多次倒入，攪拌至大絮狀以后，再揉成光滑的面團，放到溫暖的地方發至兩倍大。

Place the yeast in a container, add an appropriate amount of warm water at about 30 degrees Celsius, and stir to melt (to calculate the amount of water required for dough mixing in advance, and melt the yeast with all or more than half of the water). After standing for 3-5 minutes, pour the melted yeast water and dough in small amounts and multiple times. After stirring until the dough is large, knead it into a smooth dough, and place it in a warm place to double its size.

發面適宜的溫度在30~35度之間，秋天天氣較涼，可以蓋上保鮮膜放在陽臺有陽光處發面，大約半個小時就可以發好。 另外，也可以在和面的時候加入和酵母等量的白糖，從而提高酵母菌的活性，加快發酵的速度。

The suitable temperature for hair noodles is between 30 and 35 degrees Celsius, and it is cooler in autumn. You can cover it with a plastic wrap and place it on the balcony in the sun. Hair can be ready in about half an hour. In addition, it is also possible to add the same amount of white sugar as yeast during dough mixing, thereby improving the activity of yeast and accelerating the fermentation speed.

這個時候，面就發好了，取出面團后，充分揉搓排氣，將發酵后產生的蜂窩狀小孔全部破壞掉，然后搓成長條，切成大小均等的小劑子，按扁后搟成稍厚一點的包子皮，包子皮千萬不要搟得太薄，太薄沒有發酵的空間，包子蒸出后就會發硬不松軟。

At this point, the dough is ready. After taking out the dough, fully knead and exhaust the air, and destroy all the honeycomb shaped pores generated by fermentation. Then, knead into long strips, cut into small pieces of equal size, press flat and roll into a slightly thicker steamed bun skin. Do not roll the steamed bun skin too thin, as there is no room for fermentation, and the steamed bun will become hard and not soft after steaming.

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