包子、饅頭是我們老百姓喜歡的一種早餐標配，好吃的包子松軟香甜，皮薄餡兒大還多汁。那么今天我們就來分享下蒸包子的技巧，怎樣才能蒸出香噴噴的包子呢？

　　Steamed buns and steamed buns are a kind of breakfast standard that our common people like. The delicious steamed buns are soft and sweet, thin in skin and juicy in filling. So today we're going to share the skills of steaming steamed buns. How can we steam out delicious steamed buns?

　　1、掌握和面比例

　　1. Master the proportion of harmony and surface

　　大家在蒸包子的時候，通常500克面粉，需要加入4克酵母和2克泡打粉。和面的時候，大家要用30-35℃的溫水和面，而且水不能放太多，水和面粉的比例一般為1：2就可以了，要不然面團不容易發酵。要注意，和面的時候， 一定要有耐心，溫水一點一點的加入，開始用筷子攪成雪花狀的面絮，再慢慢揉成偏硬的面團。

　　When steaming steamed buns, we usually need to add 4 g yeast and 2 g baking powder into 500 g flour. When mixing noodles, we should use 30-35 ℃ warm water and flour, and water can not be too much, the ratio of water and flour is generally 1:2, otherwise the dough is not easy to ferment. Pay attention to, when mixing noodles, you must be patient. Add warm water bit by bit, start to stir into snowflake like flocs with chopsticks, and then slowly knead into hard dough.

　　2、用力要均勻

　　2. The force should be even

　　我們在包包子的時候，用力盡量要勻，盡量讓包子周邊的面皮都厚薄均勻，不要因為面的彈性好，就用力拉著捏。這樣會讓包子皮這里厚那里薄，而且包里的油也會把薄的那邊浸透而影響包子的美觀，更不能把包子頂部捏出一個大面疙瘩來，這就太影響口感了。

　　When making steamed buns, we should try our best to keep the thickness of the dough around the steamed stuffed buns even. Don't pull and pinch the dough because of its good elasticity. This will make the bun skin thick here and thin there, and the oil in the bag will soak the thin side, which will affect the beauty of the bun, and can not pinch out a big pimple on the top of the bun, which will affect the taste too much.

　　3、軟硬有講究

　　3. Pay attention to hard and soft

　　包包子的面，其軟硬程度可以根據餡料的不同而進行調整。如果我們和的餡料看起來比較干的話，那么包子的皮就可以和軟一些，這樣吃起來口感會很松軟。但如果餡料是湯汁比較多，易出水的，那大家就要把包子皮和得略硬一些，然后包好后，讓它多醒發一會就好了。

　　The soft and hard degree of Baobao noodles can be adjusted according to the filling materials. If the stuffing looks dry, then the skin of steamed stuffed bun can be softened, which will make the taste very soft. But if the stuffing is more soup, easy to water, then we should make the bun skin and a little harder, and then after wrapping, let it wake up for a while.

　　4、醒面有說法

　　4. There is a saying on your face

　　大家包好包子后，需要把包子放在一個封閉的地方繼續醒個30分鐘左右，然后再放到蒸籠里去蒸。由于在和面搟皮時，釋放了一部分面團里的空氣，所以我們包好的包子是可以繼續醒面的，這樣能讓包子更加飽滿。但對于愛美想要瘦的美女們來說，晚餐盡量少吃包子哦，以免發胖。

　　After wrapping the steamed buns, we need to put the steamed buns in a closed place for about 30 minutes, and then put them into the steamer to steam. Since some of the air in the dough is released during the dough rolling, the steamed stuffed bun we packed can continue to wake up, which can make the steamed stuffed bun more plump. But for the beautiful women who want to be thin, try to eat less steamed buns for dinner, so as to avoid getting fat.
               

　　5、蒸包子的步驟是關鍵

　　5. The steps of steamed buns are the key

　　如果大家要想蒸出好吃的包子，關鍵是蒸的步驟不能錯。每次蒸包子如果都是冷水上鍋，肯定會影響包子的口感，蒸出來的包子也不會鼓起來，還有點塌陷的感覺。有很多人認為用冷水上鍋非常筋道，其實錯了，正確的方法是用熱水上鍋，而且注意要用燒開的熱水。所以用冷水上鍋蒸的大部分包子不好吃，都是在做包子的時候溫度搞錯了。

　　If you want to steam out delicious steamed buns, the key is to steam the steps can not be wrong. If the steamed buns are boiled in cold water every time, it will definitely affect the taste of steamed buns. The steamed buns will not bulge, and there is a feeling of collapse. Many people think that it is very difficult to use cold water for cooking. In fact, they are wrong. The correct way is to use hot water and pay attention to boiling hot water. So most of the steamed buns steamed in cold water are not delicious, because the temperature is wrong when making steamed buns.

　　你在蒸包子的時候，這些技巧有沒有掌握呢？如想要了解更多包子資訊請多多關注我們網站啦。

　　Do you master these skills when you are steaming steamed buns? If you want to know more about baozi, please pay more attention to our website.