Do noodles, remember this step must not be saved, more this step, steamed buns white and fat and soft..

這一步是什么呢？那就是二次餳面，別小看二次餳面，這一步太關鍵了，我以前不懂的時候，經常初步發完面，看著發的老好了，面很蓬松，特別的柔軟，我就做好，直接上鍋就蒸了，心想肯定成功，但是揭開鍋蓋的那一刻我傻眼了，為啥明明看著發的很好啊，怎么蒸好后卻是死面疙瘩呢？后來在網上仔細查看食譜教程，發現我少了二次餳發這一步，這一步沒有做，是不會蒸成功的。

What is this step? That's twice noodles. Don't underestimate it. This step is too critical. When I didn't understand it before, I often finished making noodles initially. When I looked old, the noodles were fluffy and soft. I made them and steamed them directly. I thought that I would succeed. But when I opened the lid of the pot, I was silly. Why did I see the hair well? How could it be dead after steaming What about pimples? Later, I checked the recipe tutorial carefully on the Internet and found that I had missed the second hairdressing step. If I didn't do this step, I would not have succeeded in steaming.

為什么要二次餳面？二次餳面：一，是可以使面團發酵更充分，面筋得到充分的延伸和擴展，從而增加面團的柔軟度。二，是面團發酵后酵母得到了活化，酵母處于較活躍的狀態使面團醒發速度加快，面團會更加的蓬松，蒸出來的包子饅頭自然就會又白又胖又暄軟啦！二次發酵的時間一般為15分鐘，明顯感覺面團比之前更加的膨脹變大，就可以上鍋蒸了，這一步尤為重要。

Why do we have a second noodle? Second dough: first, it can make the dough ferment more fully, the gluten can be fully extended and expanded, so as to increase the softness of the dough. 2、 After the dough fermentation, the yeast has been activated. The yeast is in a more active state, which makes the dough wake up faster, and the dough will be more fluffy. The steamed bun will be white, fat and soft! The second fermentation time is generally 15 minutes. Obviously, the dough is more expansive and larger than before, so it can be steamed in the pot. This step is particularly important.

下面我來分享包子的做法：

Let me share the experience of steamed stuffed buns

食材：普通面粉400克 雞蛋1個 小半勺鹽 安琪酵母4克 清水150克 四季豆100克 肉餡100克 姜1小塊 黃記煌醬香汁50克1，面粉里加入酵母粉，小半勺鹽，雞蛋，拌勻。

Ingredients: ordinary flour 400g eggs 1 small half spoon salt Angel yeast 4G water 150g green beans 100g meat stuffing 100g ginger 1 small piece of huangjihuang sauce 50g 1, flour added yeast powder, half a teaspoon salt, eggs, mix well.

                            

2，慢慢倒入清水，邊倒水邊用筷子攪拌，攪拌成比較軟和的面絮，然后下手揉成光滑的面團。（剛開始揉面的時候，你會發現，面團很難揉光滑，不要緊，蓋上蓋子，讓面團靜置10分鐘，使其充分吸收水分，再揉，很容易就揉光滑了。）。

2. Slowly pour in the water and stir with chopsticks while pouring the water. Stir into a soft flour floc, and then knead it into a smooth dough. (at the beginning of kneading, you will find that it is difficult to smooth the dough. It doesn't matter. Cover the dough and let it stand for 10 minutes, so that it can fully absorb moisture. After kneading, it will be easy to smooth.).

3，把面團放置溫暖處發酵1小時，面團發酵至兩倍大，按壓面團，不回縮即可。（發酵：蒸鍋里的水燒熱至不燙手，關火。放入面團，蓋上蓋子發酵1小時）。

3. Place the dough in a warm place and ferment for 1 hour. When the dough is twice as large, press the dough and do not retract. (fermentation: the water in the steamer is heated to the point where it is not hot. Turn off the heat. Put in the dough, cover and ferment for 1 hour).

4，發面的時候，可以把包子餡兒準備好。今天分享的是一款醬肉包子，我用的黃記煌一汁成菜醬香汁，只需要用到這一種調味料，炒出來的醬肉餡兒，醬香濃郁，鮮香味兒十足，特別好吃。

4. When making noodles, the stuffing can be prepared. Today, I share a kind of steamed buns with soy sauce. I only need to use this kind of seasoning. The sauce filled with rich sauce and fresh flavor is delicious.

5，姜切沫，四季豆焯水3~5分鐘，然后撈起來切成碎粒。

5. Cut ginger into foam, blanch green beans for 3-5 minutes, then remove and cut into pieces.

6，熱鍋放油，下入肉餡炒至顏色發白，下入姜末炒出香味，倒入50克黃記煌醬香汁，翻炒均勻。

6. Put oil in a hot pot, add meat stuffing and stir fry until the color turns white. Add ginger powder to stir fry until fragrant. Pour in 50g huangjihuang sauce and stir fry evenly.

7，加入四季豆，翻炒片刻，起鍋備用。

7. Add green beans and stir fry for a while. Set aside.

8，面團發酵好后，揉出氣泡，至少需要揉50下，面團揉得越細膩，做出來的包子饅頭表面就越光滑喲！然后分成大小相等的面劑，搟成圓面片。

8. After the dough is fermented, it is necessary to knead it for at least 50 times. The more delicate the dough is, the smoother the steamed bun surface will be! Then divide into the same size of flour, roll into round pieces.

9，炒好的肉餡兒晾涼至溫熱后，放入面片中，沿邊緣捏合起來。

9. After the fried meat stuffing is cooled to warm, put it into the dough and knead along the edge.

10，一個包子就做好了，依次做好所有的包子。（在做這個包子的時候，把其他的面片和面劑用保鮮膜蓋起來，防止水分蒸發干裂。當然，做好的包子，也要蓋起來，防止干裂喲）。

10. One steamed stuffed bun is ready, and all steamed stuffed buns are made in turn. (when making this bun, cover the other dough and flour with plastic film to prevent moisture from drying and cracking. Of course, the steamed stuffed buns should also be covered to prevent cracking.

11，包好的包子放入蒸鍋里二次餳發，千萬不要直接開火蒸。（鍋里刷一層油防粘，然后放入包好的包子，包子之間留些空間，因為包子二次餳發后，體積會變大。蓋上蓋子，餳發15分鐘左右，看著包子體積明顯變大，體態輕盈，手一碰柔軟無骨的樣子就是發好了，這一步省略了，蒸出來的包子就是死面疙瘩，不蓬松，大家一定要記得哦）。

11. Put the steamed buns into the steamer for the second time. Do not directly open fire to steam. (brush a layer of oil in the pan to prevent sticking, and then put the steamed stuffed buns into the pot. Leave some space between the buns, because the size of the buns will become larger after the steamed buns are cooked twice. Cover it and let it go for about 15 minutes. You can see that the steamed buns are obviously bigger and lighter. Once you touch your hands, they look soft and boneless. This step is omitted. The steamed buns are dead face pimples, not fluffy. You must remember that).

12,餳面15分鐘后，開火蒸20分鐘，關火燜5分鐘出鍋，有白又胖又暄軟的醬肉包子就做好了。

12. 15 minutes later, steam the noodles for 20 minutes, turn off the heat and simmer for 5 minutes. Then you can make a white, fat and soft steamed bun with soy sauce.

13，無論是做包子還是饅頭，只要記得多加此一步，蒸出來的包子饅頭又白又胖，蓬松暄軟，次次成功，喜歡的朋友趕緊試試吧。

13. Whether it's steamed buns or steamed buns, as long as you remember to add this step more, steamed buns are white, fat, fluffy and soft, and they succeed again and again. If you like, try it.