01.
one
表面易塌陷
Surface is prone to collapse
1.
天方包子加盟人員認為其成型時有斷層，成型時注意排出氣泡，使面團內外形成均一整體。
1. The franchise personnel of Tianfang Baozi believe that there are faults during its formation, and they should pay attention to removing bubbles during the formation to form a uniform whole inside and outside the dough.
2.面團醒發速度太快，可降低面團發酵溫度、或酵母使用量。
2. If the dough wakes up too quickly, it can reduce the fermentation temperature or yeast usage.
3.蒸汽不旺，可旺火急蒸。
3. If the steam is not strong, it can be steamed quickly.
4.酵母后勁不足。
4. Insufficient yeast retention.
5.面粉質量差，筋力不夠，應采用中筋面粉。
5. Due to poor quality and insufficient strength of flour, medium gluten flour should be used.
02.
two
包子過于膨脹蓬松
The bun is too swollen and fluffy
1.醒發時間過長，可縮短醒發時間。
1. If the hair awakening time is too long, it can be shortened.
2.面粉筋度不夠，可采用筋力強的中筋面粉。
2. If the gluten of the flour is not enough, medium gluten flour with strong gluten can be used.
3.酵母用量太大，可適當降低酵母的使用量。
3. If the amount of yeast used is too large, it can be appropriately reduced.
03.
three
包子表面不白
The surface of steamed buns is not white
1.面粉質量差。
1. Poor flour quality.
2.成型不好，成型時要保持面團表面光潔，可適當壓面，撒些干粉。
2. If the dough is not well formed, the surface of the dough should be kept smooth and clean. It can be pressed properly and sprinkled with some dry powder.
表皮無光澤、起皺或開裂
The skin is dull, wrinkled, or cracked
04.
four
1.醒發速度太快，可降低發酵溫度。
1. If the awakening speed is too fast, it can lower the fermentation temperature.
2.蒸汽不足，可用旺火急蒸。
2. If there is insufficient steam, it can be steamed in high heat.
3.包子成型粗糙，保持面坯光滑，可用壓面機壓延3-4次。
3. The shape of the steamed bun is rough and the surface is smooth. It can be rolled 3-4 times using a dough press.
4.面筋含量低。
4. Low gluten content.
05.
five
成品易老化、發硬、掉渣
Finished products are prone to aging, hardening, and slag loss
1.面粉質量差。
1. Poor flour quality.
2.包子成型時水分不足，可適量用水。
2. When the steamed bun is formed, there is not enough water, so an appropriate amount of water can be used.
3.攪拌不足，可充分攪拌，使面筋形成網絡。
3. If the stirring is insufficient, it can be thoroughly stirred to form a network of gluten.
4.發酵不足，可選用發酵力強的酵母。
4. If fermentation is insufficient, yeast with strong fermentation power can be selected.
內部組織粗糙
Rough internal organization
06.
six
1.面粉質量差。
1. Poor flour quality.
2.面團發酵時間過長，溫度高，可縮短發酵時間，降低發酵溫度。
2. If the dough fermentation time is too long and the temperature is high, it can shorten the fermentation time and lower the fermentation temperature.
3.攪拌時撒干粉太多，可少撒干粉。
3. When stirring, sprinkle too much dry powder, but sprinkle less dry powder.
07.
seven
發酵慢
Slow fermentation
1.酵母量少或活力下降，可適當加大酵母用量，注意酵母低溫保存。
1. If the amount of yeast is low or the vitality decreases, the amount of yeast can be appropriately increased, and attention should be paid to low-temperature storage of yeast.
2.和面時面團溫度較低，醒發溫度不夠和面時可用溫水。
2. When kneading, the dough temperature is relatively low, and the awakening temperature is not enough. When kneading, warm water can be used.
表皮起泡
Epidermal blistering
08.
eight
1.醒發濕度太大，可降低醒發濕度。
1. If the humidity of the hair is too high, it can reduce the humidity of the hair.
2.成形時有氣泡，可成形操作時盡量趕出氣泡。
2. When forming, there are bubbles, which can be expelled as much as possible during the forming operation.
3.蒸時水滴在包子表面旺火急蒸，避免水直接滴在表面。
3. When steaming, water droplets should be placed on the surface of the steamed bun and steamed in high heat to avoid direct water droplets on the surface.
09.
nine
包子體積小
Baozi has a small volume
1.面筋不夠，可改用中筋面粉。
1. If there is not enough gluten, use medium gluten flour instead.
2.酵母用量不夠，可增大用量。
2. If the amount of yeast is insufficient, it can be increased.
3.發酵時間不夠，可延長發酵時間。
3. If the fermentation time is not enough, the fermentation time can be extended.
表皮起皺、收縮
Skin wrinkling and contraction
10.
ten
1.面粉筋力太強。
1. The flour has too strong gluten.
2.發酵過度。
2. Excessive fermentation.
3.面團未松弛。
3. The dough is not loose.
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