．包子過(guò)于膨脹蓬松
The bun is too swollen and fluffy
醒發(fā)時(shí)間過(guò)長(zhǎng)，應(yīng)當(dāng)減少醒發(fā)時(shí)間
If the awakening time is too long, it should be reduced
面粉筋度不足，應(yīng)選擇筋力強(qiáng)的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
酵母用量太大，應(yīng)適當(dāng)降低酵母的使用量
The amount of yeast used is too large, and the amount of yeast used should be appropriately reduced
泡打粉
Baking powder
．包子體積小，出現(xiàn)該情況的原因及解決方法
The reason and solution for the small size of steamed buns
面粉筋度不足，應(yīng)選擇筋力強(qiáng)的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
酵母用量不足，適當(dāng)增加酵母用量
Insufficient yeast usage, increase yeast usage appropriately
發(fā)酵時(shí)間不足，適當(dāng)延長(zhǎng)發(fā)酵時(shí)間
Insufficient fermentation time, extend fermentation time appropriately
．發(fā)酵慢
Slow fermentation
酵母量少或活力下降，可適當(dāng)加大酵母用量，注意酵母低溫保存。
If the amount of yeast is low or the vitality decreases, it is recommended to increase the amount of yeast appropriately and pay attention to low-temperature storage of yeast.
和面時(shí)面團(tuán)溫度較低，醒發(fā)溫度不夠、和面時(shí)可用溫水
When kneading, the dough temperature is low, and the awakening temperature is not enough. Warm water can be used when kneading
糖，油，鹽比例重，可降低糖、油、鹽用量
The proportion of sugar, oil, and salt is heavy, which can reduce the amount of sugar, oil, and salt used
．包子表面不白，出現(xiàn)該情況的原因及解決方法
The surface of the steamed bun is not white, and the reasons and solutions for this situation
面粉質(zhì)量差，應(yīng)選用質(zhì)量好的中筋粉和改良劑
The quality of flour is poor, and high-quality medium gluten flour and improvers should be selected
成型不好，成型時(shí)要保持面團(tuán)表面光潔，可適當(dāng)增加壓面次數(shù)，撒些干粉
Poor molding requires maintaining a smooth and clean surface of the dough. It is recommended to increase the number of pressing times and sprinkle some dry powder during molding
．表皮無(wú)光澤、起皺或開(kāi)裂
The skin is dull, wrinkled, or cracked
醒發(fā)速度過(guò)快，適當(dāng)降低發(fā)酵溫度、選用高品質(zhì)泡打粉。
Awakening speed is too fast, properly reduce the fermentation temperature, and select high-quality baking powder.
蒸汽不足，適當(dāng)旺火急蒸
Insufficient steam, appropriate high heat and rapid steaming
包子成型粗糙，要保持面坯光滑，用壓面機(jī)多壓3-4次
The formation of the steamed bun is rough, and to keep the surface smooth, use a dough press to press it 3-4 times more
面粉筋度不足，應(yīng)選擇筋力強(qiáng)的中筋面粉
Insufficient gluten in flour, choose medium gluten flour with strong gluten
包子表面有黃斑，出現(xiàn)該情況的原因及解決方法
There are yellow spots on the surface of steamed buns, and the reasons and solutions for this situation
發(fā)酵時(shí)間不足，適當(dāng)增加發(fā)酵時(shí)間
Insufficient fermentation time, increase fermentation time appropriately
含堿量過(guò)度，適當(dāng)減少配方中小蘇打、泡打粉等堿性物質(zhì)的加入量
Excessive alkali content, properly reduce the amount of soda, baking powder and other alkaline substances in the formula
．成品易老化、發(fā)硬、掉渣，出現(xiàn)該情況的原因及解決方法
The finished product is prone to aging, hardening, and slag loss. The reasons and solutions for this situation
面粉質(zhì)量差，采用中筋面粉和改良劑
Poor flour quality, using medium gluten flour and improvers
包子成型時(shí)水分不足，適當(dāng)增加含水率
Insufficient moisture during the formation of steamed buns, increase the moisture content appropriately
攪拌不足，應(yīng)當(dāng)充分?jǐn)嚢瑁姑娼钚纬删W(wǎng)絡(luò)
Insufficient stirring should be sufficient to form a network of gluten
發(fā)酵不足，選用發(fā)酵力強(qiáng)的酵母或多放些酵母
Insufficient fermentation, choose yeast with strong fermentation power or add more yeast
以上就是
天方包子加盟人員為您介紹的關(guān)于包子加工過(guò)程中出現(xiàn)的問(wèn)題以及解決方案，希望能夠幫助到您，還有什么事項(xiàng)就來(lái)我們網(wǎng)站
http://m.hbjjs.com咨詢！
The above is what Tianfang Baozi franchise personnel have introduced to you about the problems and solutions that occurred during the baozi processing process. We hope it can help you. If you have any other matters, please come to our website http://m.hbjjs.com consulting service
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