1、面粉的選擇：做包子建議是用中筋面粉，因為它的筋度適中，既不太軟也不太硬，口感建議。

1. Selection of flour: It is recommended to use medium gluten flour for making steamed buns, as its gluten is moderate, neither too soft nor too hard, and the taste is recommended.

2、發面：做包子重要的就是發面，面沒發好做出來的包子不夠蓬松，發過了面團會變酸。發面的時候可以加入酵母和劍石雙效泡打粉，泡打粉和協助酵母產氣，使得包子更膨松柔軟。

2. Haimian: The important thing to make steamed buns is to make them. If the dough is not well done, the steamed buns will not be fluffy enough, and if it is done, the dough will become sour. When making noodles, you can add yeast and sword stone double effect baking powder, baking powder and help yeast produce gas to make steamed stuffed buns more bulky and soft.

3、和面：和面的時候要注意，面團不僅要放酵母，還有一點糖和鹽，糖能給酵母足夠的養分。

3. Noodle making: When making noodles, be careful not only to add yeast to the dough, but also a little sugar and salt. Sugar can provide enough nutrients for the yeast.

4、天方包子加盟人員提醒您，做包子的面團一定不能用開水，否則會把酵母燙死。

4. The franchise personnel of Tianfang Baozi remind you that the dough used for making baozi must not use boiling water, otherwise it will scorch the yeast to death.

5、醒面：做包子需要二次醒發，也叫回爐，一定要充分揉搓排氣。

5. Wake up: Making steamed buns requires a second awakening, also known as reheating, and it is necessary to thoroughly massage and exhaust the air.

6、搟面：搟面的時候要中間厚，邊緣薄，這樣蒸出來的包子才好看，也比較好包。

6. Rolling out noodles: When rolling out noodles, the middle should be thick and the edge should be thin, so that the steamed buns look good and are also easier to wrap.

7、菜餡：做包子的蔬菜要提前脫水，否則做出來的包子會很濕，不好吃。

7. Vegetable filling: The vegetables used for making steamed buns should be dehydrated in advance, otherwise the steamed buns will be very wet and not delicious.

8、肉餡：做肉包的餡，在包之前建議放冰箱冷藏，這樣蒸出來的包子會比較多汁。

8. Meat filling: For making meat buns, it is recommended to refrigerate them before making them, as the steamed buns will be more juicy.

9、蒸鍋：蒸包子一定要上汽再把包子放上去蒸，蒸完之后不要立馬打開蓋子，一定要等幾分鐘，可以防止面團遇冷回縮。還有什么事項就來我們網站http://m.hbjjs.com咨詢！

9. Steamer: When steaming steamed buns, make sure to steam them before placing them on top. After steaming, do not immediately open the lid. Be sure to wait for a few minutes to prevent the dough from shrinking when cold. If there are any other matters, please come to our website http://m.hbjjs.com consulting service