Steamed steamed buns master the following "four tips". Steamed buns are fluffy, fragrant and soft, delicious and delicious, which is better than what you buy!

一：發面

1： Hair noodles

不管是做包子還是做饅頭，首先要做的就是發面，只有面發好了，蒸出來的包子才蓬松柔軟，如果面沒有發好，那么包子的口感就不好，所以發面這一步很重要。

No matter making steamed buns or steamed buns, the first thing to do is to make noodles. Only when the noodles are made, the steamed steamed buns are fluffy and soft. If the noodles are not made well, the taste of steamed buns is not good, so making noodles is very important.

說起發面，發面主要是酵母粉起的作用，而酵母粉起作用的前提有兩個，一個是用量，還有一個是溫度。關于酵母粉的用量一定要合適，少了發不起來，用多了口感也不好，所以它的用量一般是：500克面粉，3-5克酵母粉；按照這個用量來添加就行。而酵母粉活躍程度更好的溫度是在25-35度，所以大家先用溫水把酵母粉化開，再倒入面粉中和面，面和好放入溫暖的環境醒發，夏天室溫就行，冬天放在暖氣片上，放在熱水鍋中發酵都行。

Speaking of hairdressing, hairdressing is mainly the function of yeast powder, and there are two preconditions for yeast powder to function, one is dosage and the other is temperature. The dosage of yeast powder must be appropriate. It can't be used less, and it doesn't taste good when used more. Therefore, its dosage is generally: 500g flour, 3-5g yeast powder; Just add it according to this dosage. The temperature at which the yeast powder is more active is 25-35 degrees, so we first melt the yeast powder with warm water, and then pour it into the flour to neutralize the flour. When the flour is well reconciled, put it into a warm environment to wake up. Room temperature in summer is OK, and put it on the radiator in winter and ferment in a hot pot.

二：揉面

2： Knead dough

有的人即使面發得非常好，但是做出來的包子也不好看，其實這主要是因為在揉面的時候偷懶了，時間沒有揉夠，沒有揉到位，如果面揉到位了，不僅面團會更光滑，蒸出來的口感也更細膩。所以一定要在揉面上花時間，要把還沒有進行醒發的面團揉成偏軟的面團，等到醒發好之后，再反復揉搓，揉成之前面團的大小，而且面團中沒有氣孔，表面光滑細膩，這樣的面團才是揉好的面團。

Even if some people make the dough very well, the steamed buns are not good-looking. In fact, this is mainly because they are lazy when kneading the dough. They don't knead enough time and don't knead in place. If the dough is kneaded in place, not only the dough will be smoother, but also the steamed taste will be more delicate. Therefore, we must take time to knead the dough. We should knead the dough that has not been awakened into a soft dough. After waking up, we can knead it again and again to the size of the previous dough. Moreover, there are no pores in the dough, and the surface is smooth and delicate. Such dough is the kneaded dough.

面團揉好之后，把面團分成幾個劑子，把餡料包進包子皮中，再放入蒸鍋進行二次醒發，醒發的時候，可以提前把蒸鍋燒至溫熱，這樣醒發很省時間；等到醒發好之后，包子就成了之前的1倍大，并且外皮看著很光滑，很細膩，這就說明揉搓到位了，這樣蒸出來的包子口感就非常好。

After the dough is kneaded, divide the dough into several preparations, wrap the stuffing into the steamed stuffed bun skin, and then put it into the steamer for secondary awakening. When awakening, you can burn the steamer to warm in advance, which saves time; When you wake up, the steamed stuffed bun is twice as big as before, and the skin looks very smooth and delicate, which means that the kneading is in place. In this way, the steamed stuffed bun tastes very good.

三：蒸制

3： Steaming

在蒸制包子的時候也是要掌握技巧的，大家要掌握的技巧有2個，一個是蒸制的火候，還有一個是蒸制時間；關于蒸制的火候，大家要記住，蒸包子要全程用大火，因為大火可以讓包子快速定型，并且快速變蓬松；而蒸制的時間不需要太久，一般等蒸鍋上汽后，繼續蒸20分鐘左右就行，蒸制時間短了，包子容易夾生，蒸不熟；蒸時間久了，包子會開裂；所以蒸包子的時候，蒸制時間也要把握好。

When steaming steamed buns, you should also master skills. There are two skills to master, one is the steaming heat, and the other is the steaming time; As for the steaming temperature, we should remember that the steamed buns should be steamed with fire throughout the whole process, because the fire can make the steamed buns shape quickly and become fluffy quickly; The steaming time does not need to be too long. Generally, after the steamer is steamed, continue steaming for about 20 minutes. The steaming time is short, and the steamed buns are easy to be mixed and not cooked; Steamed for a long time, steamed buns will crack; Therefore, when steaming steamed buns, we should also grasp the steaming time.

四：出鍋

4： Out of the pot

包子蒸好之后不能太心急，要把包子放在蒸鍋中燜一段時間再出鍋，這樣包子才會在鍋中定型，才不會軟塌，開裂。如果把包子蒸好之后就立即開鍋，熱騰騰的包子會因為突然遇冷而軟塌，影響口感和成品，所以包子不能蒸好就立即出鍋，一定要燜幾分鐘。

After steamed, the steamed buns should not be too anxious. They should be stewed in the steamer for a period of time and then out of the pot. In this way, the steamed buns will be shaped in the pot and will not collapse or crack. If the steamed buns are boiled immediately after steaming, the hot steamed buns will collapse due to sudden cold, affecting the taste and finished products. Therefore, if the steamed buns cannot be steamed well, they must be stewed for a few minutes.

以上就是為大家介紹的有關天方包子加盟的詳細介紹,希望對您有所幫助.如果您有什么疑問的話,歡迎聯系我們.我們將以專業的態度,為您提供服務http://www.hbjjs.com

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