大部分北方人是非常喜歡吃面食的，尤其是帶餡料的包子，相信很多人跟小編是一樣的，都喜歡吃包子，皮薄餡大的包子有誰能夠抵擋得住這樣的誘惑呢?很多家庭都喜歡自己在家做包子吃，那么大家知道做包子用高筋粉還是低筋粉好嗎?下面天方包子加盟小編為您分析：

Most northerners are very fond of eating pasta, especially steamed buns with filling. I believe many people, like Xiao Bian, enjoy eating steamed buns. Who can resist this temptation with thin skin and large filling? Many families like to make their own steamed buns at home, so do you know whether to use high gluten or low gluten flour for making steamed buns? Below is an analysis by the Tianfang Baozi franchise editor for you:

一、做包子用高筋粉還是低筋粉好

1、 Is it better to use high gluten flour or low gluten flour for making steamed buns

現(xiàn)在市場的面筋有很多種，而且有的現(xiàn)在面粉還有低筋、中筋和高筋的分別，所以我們在包包子之前選對面粉是很重要的。

There are many types of gluten in the market now, and some flour also has low gluten, medium gluten, and high gluten, so it is important to choose the right flour before making buns.

一般我們包包子的時候選擇的都是高筋面粉，因為高筋面粉中含有的營養(yǎng)物質(zhì)比其他兩種要高，不僅蛋白質(zhì)含的比較多，而且高筋面粉的筋性比較大，用高筋面粉包出來的包子嚼勁十足，吃起來包子的口感比較好。

Usually, when we wrap buns, we choose high gluten flour because it contains higher nutrients than the other two. Not only does it contain more protein, but it also has a higher gluten content. The buns wrapped with high gluten flour have a strong chewiness and a better taste.

所以低筋面粉不適合用來做包子，低筋面粉一般被用來做蛋糕、點心等食物，因為低筋面粉的筋性比較低，所以制作出來的蛋糕、點心等比較松軟可口。

Therefore, low gluten flour is not suitable for making steamed stuffed buns. Low gluten flour is generally used for making cakes, Dim sum and other foods. Because low gluten flour has low gluten, the cakes and Dim sum produced are soft and delicious.

二、怎么做包子才比較松軟呢

2、 How to make steamed buns that are more fluffy

我們蒸包子的時候肯定希望蒸出來的包子吃起來比較的松軟，那么怎么做蒸出來的包子才會松軟呢?首先我們要選擇正確的面粉來包包子，包包子的時候我們通常都是選擇高筋面粉，高筋面粉蒸出來的包子口感才更加好。

When we steam steamed buns, we definitely want the steamed buns to taste softer, so how do we make steamed buns that are softer? Firstly, we need to choose the correct flour to wrap buns. When wrapping buns, we usually choose high gluten flour, which makes the steamed buns taste better.

面團的發(fā)酵也是一個重要的步驟，我們在弄面團的時候，可以往里面稍微的放一點點的白糖，白糖可以讓面團發(fā)酵的更好。如果我們在和面的過程中出現(xiàn)粘手的情況，可以稍微沾一下食用油，這樣的包子蒸出來口感也會很好。

The fermentation of dough is also an important step. When making dough, we can add a little white sugar inside, which can make the dough ferment better. If we experience sticky hands during the dough mixing process, we can lightly dip it in cooking oil, and this steamed bun will also have a good taste.

除了上述方法可以讓包子蒸出來比較松軟，還有就是我們在和面的時候可以選擇用溫水，不要用太涼的水也不要用太熱的水，如果我們用太熱的水的話，是會把酵母燙死的，這樣酵母粉就不會再起作用了，這樣的面團是不會發(fā)起來的。更多相關事項就來我們網(wǎng)站http://m.hbjjs.com咨詢!

In addition to the above methods that can make steamed buns more soft, we can also choose to use warm water when making noodles, not too cold water or too hot water. If we use too hot water, it will burn the yeast to death, so that the yeast powder will no longer work, and the dough will not rise. For more related matters, come to our website http://m.hbjjs.com consulting service