“制作”這里指代的便是從和面到包制這一過程。由于包子在制作工藝和包制手法上，各地區存在一定差異，這邊歸類的問題可能不是對每一種工藝都實用。和面出現的主要問題有：（1）配料問題，（2）水溫問題，（3）和面時間過長或過短。下面天方包子加盟人員為您講解一番。

"Making" here refers to the process from making noodles to packaging. Because there are certain differences between regions in the production process and the method of making steamed stuffed buns, the problem of classification here may not be applicable to every process. The main problems of dough mixing are: (1) ingredients, (2) water temperature, and (3) dough mixing time is too long or too short. Next, Tianfang Steamed Bun Franchisee will explain to you.

常用的一個配料比例為：面粉25kg，酵母90g—200g，泡打粉80g—140g，白糖500g，水12.5±1kg，根據各地區的溫度和氣候因素這個配比可以做適當調整。

A common ingredient proportion is: flour 25kg, yeast 90g - 200g, baking powder 80g - 140g, white sugar 500g, water 12.5 ± 1kg. The proportion can be adjusted according to the temperature and climate factors in each region.

酵母過量和泡打粉過少，都不會造成很嚴重的后果，只會使得操作起來不夠方便。酵母的使用量過少則很容易出現包子難醒發及僵死現象。泡打粉的使用量過多則會造成包子表皮炸裂。

Too much yeast and too little baking powder will not cause serious consequences, but will make the operation not convenient. If the amount of yeast is too small, it is easy to cause steamed stuffed buns to wake up and die. Excessive use of baking powder will cause the skin of steamed buns to crack.

適當的糖可以使得包子光亮白澤，如果糖過量則會造成包子醒發困難，類似于酵母使用量不足的表現。水添加過多，會加速包子醒發，過少則會影響到包子的醒發。無論過多或過少都會造成制作過程中操作困難。

Proper sugar can make steamed stuffed buns bright and white. If the sugar is excessive, it will make it difficult for steamed buns to wake up, similar to the performance of insufficient use of yeast. Too much water will accelerate the awakening of steamed stuffed buns, while too little water will affect the awakening of steamed stuffed buns. Either too much or too little will cause difficulties in operation during the production process.

水溫是隨著季節溫度來做一個規律性變化的，其結果都是使得和好的面團溫度適合酵母的一個生長繁殖。冬季水溫應適當升高，使得和好的面團達到40度左右，夏季則相應降低，減緩面團的醒發。

The water temperature changes regularly with the seasonal temperature, and the result is to make the dough temperature suitable for the growth and reproduction of yeast. The water temperature should be properly raised in winter to make the dough reach about 40 degrees, and then decreased in summer to slow down the dough's awakening.

因為水溫造成包子成品不良的主要有兩個因素：（1）冬季和面水溫過低，容易造成包子成品僵死或起皮。（2）和面水溫過高，造成的結果也同樣與酵母使用量過少類似，出現醒發困難。

There are two main reasons for the poor quality of steamed stuffed bun products because of the water temperature: (1) The water temperature in winter and noodles is too low, which is easy to cause the dead or peeling of steamed stuffed bun products. (2) The water temperature of the dough is too high, and the result is similar to that of using too little yeast, which makes it difficult to wake up.

在和面過程中，和面時間過長會造成面團筋度拉傷，將不利于包子的醒發。和面時間過短，則將會造成和面不均勻，出現包子僵死起皮等后果。

In the process of dough mixing, the dough will be strained if the dough is mixed for a long time, which is not conducive to the awakening of steamed buns. If the time of dough mixing is too short, it will cause uneven dough mixing, and the steamed stuffed bun will become stiff and skinny.

包子在制作過程中的主要問題分為：壓面過度，擠子存放，包制方式

The main problems in the process of making steamed stuffed buns are as follows: excessive surface pressing, extrusion storage, and packaging method

壓面的時間不宜過長，如果壓面時間過長結果與和面時間過長一樣，都會造成面團筋度損傷，直接影響到包子的醒發。

The pressing time should not be too long. If the pressing time is too long, the result will be the same as the mixing time, which will cause damage to the gluten of the dough and directly affect the awakening of the steamed bun.

擠子的存放不當是直接造成包子外表不夠光亮的主要原因。壓面和搟皮都會促使包子表皮更加光亮，但是如果擠子在存放過程中過度醒發和表皮水份的過度流失，都會使得包子表皮發麻和發黑，可用于改善的方法可以是：在擠子表皮刷上一層食用油，或是協調壓面和包制的人力關系。

Improper storage of steamed stuffed buns is the main reason that directly causes the appearance of steamed stuffed buns not bright enough. Noodle pressing and skin rolling will make the skin of steamed stuffed bun more bright, but if the steamed stuffed bun is excessively awakened and the skin moisture is excessively lost during storage, it will make the skin of steamed stuffed bun tingle and black. The methods that can be used to improve it can be: brush a layer of edible oil on the surface of steamed stuffed bun, or coordinate the human relationship between noodle pressing and wrapping.

包子的包制手法多種多樣，不當的手法可造成包子漏湯、露餡、或不利于醒發。更多相關包子的問題就來我們網站http://www.hbjjs.com咨詢看看吧！

There are various ways to make steamed stuffed buns. Improper ways can cause steamed stuffed buns to leak soup, reveal stuffing, or be bad for awakening. For more questions about steamed stuffed buns, please visit our website http://www.hbjjs.com Consult and see!