其實包子有很多種不同的包法和捏法，但很多人都不會，今天就教大家怎樣包出好看又好吃的包子，即使是廚房小白，學(xué)了這三種包子的包法，也能包出讓大廚佩服的包子咯~

In fact, there are many different ways to make steamed buns, but many people don't know how to make them. Today I'll teach you how to make them beautiful and delicious. Even if kitchen Xiaobai learns these three ways, he can make them that the chef admires~

菊 花 包 子

Steamed buns with chrysanthemum

這種包法是常見的一種，其實學(xué)會了就很簡單哦~

This package method is a common one, in fact, learned very simple Oh~

步驟 ：

Steps:

1、面皮放在左手上， 肉餡放在面皮的中間，手心稍稍向下彎，先用右手的食指和母指把面皮捏起來。

1. Put the dough on the left hand, and the meat stuffing in the middle of the dough. Bend the palm down slightly. First, pinch the dough with the index finger and mother finger of the right hand.

2、用左手的食指把旁邊的面皮推向右手食指的位置，形成一個褶子的形狀。松開右手的食指，把褶子和提起的面皮捏在一起。形成一個褶子。

2. Use the index finger of the left hand to push the dough to the position of the index finger of the right hand to form a fold shape. Loosen the index finger of the right hand and pinch the fold together with the raised dough. Form a fold.

3、接著用左手的食指把旁邊的面皮推向右手食指的位置并捏緊，形成第 二個褶子。

3. Then use the left index finger to push the side of the dough to the right index finger and pinch tightly to form a second fold.

4、如此類推下去。

4. And so on.

5、捏完后一個褶。

5. After kneading a pleat.

6、把收口捏緊后輕輕扭一下。

6. Pinch and twist the neckline.

7、一個包子就做好了。

7. A steamed bun is ready.

麥 穗 包 子

Steamed buns with wheat ears

麥穗包，有的地方也叫柳葉包、楓葉包，因其外形漂亮，備受大家喜歡。

Wheat ear bag, also called willow leaf bag and maple leaf bag in some places, is popular because of its beautiful appearance.

步驟：

Steps:

1、搟好面皮放在左手上，放餡料壓實~

1. Roll out the dough and put it on your left hand. Put the stuffing and compact it~

2、右手食指和拇指放在離我們身體較近的一端，然后同時向里用力捏緊，完成包子中間的褶~

2. Put the right index finger and thumb at the end close to our body, and then squeeze them in at the same time to complete the pleat in the middle of the bun~

3、 然后右手食指放在圖中的位置，向里收緊捏牢，捏好右邊一個褶~

3. Then put the right index finger in the position in the picture, tighten it inward, and pinch a fold on the right~

4、右手拇指放在圖中位置，向里收緊，完成左邊的一個褶~

4. Place your right thumb in the position shown in the picture and tighten it inward to complete a pleat on the left~

5、重復(fù)第3步，完成右邊第 二個褶；再重復(fù)第4步，完成左邊第 二個褶。就這樣，右邊一個、左邊一個，直到包子末端，將其捏牢即可~

5. Repeat step 3 to complete the second fold on the right; Repeat step 4 to complete the second fold on the left. In this way, the right one, the left one, until the end of the bun, it can be pinched firmly~

6、一個漂亮的麥穗包就捏好了~

6. A beautiful wheat bag will be ready~

7、放在案板上堆一堆，整理一下，就更好了~

7. Put it on the chopping board, pile it up and sort it out~

8、來張包子君的合影~

8. Take a group photo of baozijun~

小貼士：

Tips:

1、褶子盡量捏的密一些，這樣包子的花紋好看

1. Try to squeeze the pleats as tightly as possible, so that the pattern of the steamed buns looks good

2、多多練習(xí)，就會越來越好

2. Practice more, and you'll get better and better
                            

月 牙 包 子

Crescent buns

形狀彎彎像月牙兒，包法其實有點像餃子。

The shape is curved like the crescent moon, and the wrapping method is actually a bit like dumplings.

步驟：

Steps:

1、取一張包子皮放入適量餡料。

1. Take a piece of steamed stuffed bun and put in the right amount of stuffing.

2、先把包子皮外側(cè)的3/4捏成褶子。

2. First, fold the outer 3 / 4 of the bun skin.

3、然后再把內(nèi)側(cè)剩下的1/4與外側(cè)捏合起來即成。

3. Then knead the remaining quarter of the inside and the outside together.

面劑子的做法

Practice of flour preparation

1、反復(fù)揉合發(fā)好的面團(tuán)，以排出面團(tuán)里面的空氣。

1. Knead the dough repeatedly to remove the air from the dough.

2、或拿著面團(tuán)用力往案板上摔，也可排出面團(tuán)里面的空氣。

2. Or take the dough force to the chopping board, also can exhaust the air inside the dough.

3、面團(tuán)里面的空氣排凈的表現(xiàn)：把面團(tuán)切開，切面處沒有明顯的氣泡。

3. The performance of clearing the air in the dough: cut the dough, and there are no obvious bubbles in the section.

4、把面團(tuán)搓成圓柱形的長圓面條。

4. Roll the dough into a long round cylindrical noodle.

5、長圓面條割成大小相等的面劑子。

5. The long round noodles are cut into noodles of equal size.

6、面劑子切面處應(yīng)沒有明顯氣泡，如果發(fā)現(xiàn)氣泡，應(yīng)重復(fù)揉面團(tuán)的步驟。

6. There should be no obvious bubbles on the cut surface of the dough. If bubbles are found, the steps of kneading dough should be repeated.

搟包子的面皮（包子的面皮只需搟邊緣，用搟面杖繞著面皮的邊緣盡可能搟薄。但注意面皮太薄包的時候容易扯破面皮，面皮太厚，包子封口處會出現(xiàn)厚厚的面疙瘩，口感不好）。

Roll the dough of steamed buns (the dough of steamed buns only needs to be rolled on the edge, and the rolling pin is used to roll as thin as possible around the edge of the dough. But pay attention to the fact that the dough is too thin and easy to tear when wrapping. If the dough is too thick, there will be thick lumps at the seal of the bun, and the taste is not good).

1、把干面粉灑在案板上。

1. Sprinkle the dry flour on the chopping board.

2、面劑子切面朝上放在案板上，把面劑子旋轉(zhuǎn)捏緊成圓形。

2. Put the dough on the chopping board with the cut side up, rotate and pinch the dough into a circle.

3、掌心往下用力壓扁面劑子。

3. Press down the palm of your hand to flatten the dough.

4、把面劑子壓成扁圓形。

4. Press the dough into a flat circle.

5、一邊左手捏緊面劑子的邊緣并不停旋轉(zhuǎn)面劑子，一邊右手用搟面杖搟面劑子。

5. On the one hand, he pinched the edge of the dough and kept rotating the dough. On the other hand, he rolled the dough with a rolling pin.

6、把面劑子搟成邊薄中間厚的圓面皮（100how提示：面皮邊緣不能太薄）。

6. Roll the dough into a round skin with thin edge and thick middle (100how tip: the edge of the skin should not be too thin).

包子餡料：

Stuffing of steamed stuffed bun:

材料準(zhǔn)備：1/4個的洋蔥洗凈，切小丁。香菇黑木耳泡發(fā)后洗凈，切小丁。熱鍋熱油，加洋蔥爆香，加香菇丁黑木耳丁，炒出香味。 怎么捏包子：包子餡料調(diào)制

Material preparation: wash 1 / 4 onion and dice. Soak mushrooms and Auricularia auricula, wash and dice. Heat the oil in a hot pan, add onion and saute until fragrant. Add diced mushroom and black wood ear. Stir fry until fragrant. How to make steamed buns: how to make stuffing

1、五花肉洗凈剁成末，加蔥花、生姜末剁均勻，加花椒粉、五香粉、鹽和醬油，再剁均勻成肉餡。

1. Wash the pork and chop it into minced meat. Add chopped green onion and ginger. Add pepper powder, five spice powder, salt and soy sauce. Then chop it into minced meat.

2、肉餡中加入炒過的洋蔥香菇黑木耳丁。

2. Add fried diced onion, mushroom and black fungus to the meat.

3、洋蔥香菇黑木耳丁和肉餡順時針方向不停攪拌至均勻混合肉餡。

3. Stir onion, mushroom, black fungus and minced meat clockwise until the minced meat is well mixed.

4、熱鍋熱油，加3～5粒花椒炸成花椒油。

4. Heat the oil in a hot pan, add 3-5 pieces of Zanthoxylum bungeanum and fry them into Zanthoxylum bungeanum oil.

5、把花椒油倒入混合肉餡上。

5. Pour the pepper oil into the meat mixture.

6、把混合肉餡順時針方向不停攪拌至均勻。

6. Stir the meat mixture clockwise until smooth.

包子的手法（包包盡量讓褶子在上部大約2/3處，褶皺沿同一方向傾斜，包子褶子才會多，蒸熟后褶子不變形）。

The technique of steamed buns (try to make the folds at about 2 / 3 of the upper part of the bag, and the folds incline in the same direction, so that there will be more folds in the steamed buns, and the folds will not deform after steaming).

捏包子方法一

The first method of making steamed buns

1、左手掌托著面皮。

1. The left palm holds the dough.

2、餡料放在面皮中 央。

2. Place the filling in the center of the dough.

3、右手大拇指和食指捏合面皮邊緣略向上傾斜提起。

3. Knead the thumb and index finger of the right hand and lift the edge of the face upward slightly.

4、提示：第 一個褶皺完成。

4. Tip: the first fold is complete.

5、保持右手姿勢，左手食指推動面皮邊緣往右手食指的方向匯合，左右手的食指配合完成第 二個褶皺。

5. Keeping the right hand posture, the left index finger pushes the edge of the dough to join the right index finger, and the left and right index fingers cooperate to complete the second fold.

6、右手大拇指保持不動，右手食指移動到第 二個褶皺的外圍，右手食指和大拇指把兩個褶皺的邊端捏合在一起。

6. The thumb of the right hand remains still, the index finger of the right hand moves to the periphery of the second fold, and the index finger and thumb of the right hand knead the edges of the two folds together.

7、右手保持不動，左手食指推動面皮邊緣往右手食指的方向匯合，左右手的食指配合完成第三個褶皺。

7. The right hand keeps still, the left index finger pushes the edge of the dough to join the right index finger, and the left and right index fingers cooperate to complete the third fold.

8、右手大拇指保持不動，右手食指移動到第三個褶皺的外圍，右手食指和大拇指把三個褶皺的邊端捏合在一起。

8. The right thumb remains motionless, the right index finger moves to the periphery of the third fold, and the right index finger and thumb knead the edges of the three folds together.

9、重復(fù)步驟5～8，把面皮圓周的2/3處捏合完成。

9. Repeat steps 5-8 to knead 2 / 3 of the circumference of the dough.

10、左手大拇指把肉餡往褶皺包圍圈按壓。

10. With the left thumb, press the stuffing into the fold.

11、重復(fù)步驟5～8，捏合面皮的后一個褶皺。

11. Repeat steps 5-8 to knead the next fold of the dough.

12、把所有褶皺邊端捏合在一起成菊花狀。

12. Knead the edges of all the folds together to form a chrysanthemum shape.

13、包子放在案板上，右手食指向下微壓包子封口處使平整。

13. Put the steamed bun on the chopping board, and press the seal of the steamed bun down slightly with the index finger of the right hand to make it flat.

14、兩手掌相向圍住包子前后來回移動，使變圓滑。

14. The two palms move back and forth around the bun to make it smooth.

15、包好的包子。

15. Wrapped buns.

捏包子方法二

The second method of making steamed buns

提示：步驟1-11同捏包子方法一。

Tips: steps 1-11 are the same as the first method of kneading steamed buns.

12、把所有褶皺邊端完全捏緊縫合在一起成奶嘴狀。

12. All the edges of the folds are completely pinched and stitched together to form a nipple.

13、包子放在案板上，兩手掌相向圍住包子前后來回移動，使變圓滑。

13. Put the steamed stuffed bun on the chopping board and move it back and forth with two palms facing each other to make it smooth.

14、包好的包子。

14. Wrapped buns.