很多人都在家做過包子，效果往往不盡如人意，不是發黃、就是面皮口感硬，今天天方包子加盟技術老師分享做包子的小技巧，希望對你有所幫助：

Many people have made steamed stuffed buns at home, and the effect is often not satisfactory. Either it is yellow, or the face is hard to taste. Today, Tianfang steamed stuffed bun joined the technical teacher to share the tips of making steamed stuffed buns, hoping to help you:

1、發酵的時候加點糖

1. Add some sugar when fermenting

白糖是酵母喜歡的“食物”，適量的白糖可以讓面團更好地發酵，更能夠增加后包子出籠時的口感。

White sugar is the "food" that yeast likes. A proper amount of white sugar can make the dough ferment better and increase the taste of the steamed bun when it is released.

2、溫水發酵

2. Warm water fermentation

酵母使用前好能用溫水（30-40度）溶解，讓酵母充分活化，這樣發面的效果會更好；

Before use, the yeast should be dissolved in warm water (30-40 degrees) to fully activate the yeast, so that the effect of facial hair will be better;

3、水與面粉的比例要適合

3. The ratio of water to flour should be appropriate

夏季做包子，一斤面粉搭配250克水，冬季可搭配260克水，為了提升包子面皮口感，也可加入8-10克豬油揉勻。

To make steamed stuffed buns in summer, one jin of flour can be mixed with 250 grams of water, and 260 grams of water can be mixed in winter. In order to improve the taste of steamed stuffed bun noodles, 8-10 grams of lard can also be added and kneaded.

4、一次發酵

4. Primary fermentation

揉好的面團要放置一會兒，進行一次發酵，只有充分發酵了之后，面團的延伸性才能更好，這也會影響到終包子的口感以及柔軟度。

The kneaded dough should be placed for a while and fermented for one time. Only after full fermentation can the extensibility of the dough be better, which will also affect the taste and softness of the final steamed bun.

5、二次醒發

5. Second awakening

包子包好了之后，需要放置一小會兒，讓面皮二次醒發，這樣可以讓包子發得更加均勻飽滿（很關鍵），并且包子也會更加松軟。

After the steamed stuffed bun is wrapped, it needs to be placed for a short time to wake up the face for the second time, which can make the steamed stuffed bun more evenly and plump (very important), and the steamed stuffed bun will also be more soft.

6、蒸包子的時間

6. Steaming time of steamed buns

包子蒸多久一般與什么樣的餡料有關系，一般在15分鐘左右，蒸熟后不要立馬揭開蓋子，否則包子容易收縮，要等包子稍微冷卻后才揭蓋。

How long steamed buns are steamed usually depends on what kind of filling. It usually takes about 15 minutes. Do not remove the lid immediately after steaming, or the buns will shrink easily. You should wait until the buns are slightly cooled before removing the lid.

蒸包子時要持續大火，先燒到上汽，再繼續大火蒸，不要隨意調整火力，只有保持大火才可以蒸出蓬松飽滿的包子。

When steaming steamed buns, it is necessary to continue the high fire. First burn to SAIC, and then continue the high fire steaming. Do not adjust the fire at will. Only by maintaining the high fire can the steamed buns be fluffy and full.

蒸包子時避免包子碰觸到鍋蓋、鍋壁，放包子胚的時候盡量和蒸鍋、鍋蓋保持一定的距離，因為包子會有一個變大的過程，如果包子正在變大接觸到了鍋蓋上的水珠，會導致回縮，蒸好后特別硬。

When steaming steamed buns, avoid the buns touching the lid and wall of the pot. When placing the steamed bun embryo, try to keep a certain distance from the steamer and the lid, because the steamed buns will have a process of getting bigger. If the steamed buns are getting bigger and touching the water droplets on the lid, it will cause retraction, which will be particularly hard after steaming.

另外包子蒸好后不要著急掀鍋蓋，關火后要燜三分鐘，如果一關火就掀鍋蓋，包子容易回縮、塌陷。更多相關內容就來我們網站http://www.hbjjs.com咨詢了解吧！

In addition, don't hurry to lift the lid of the steamed bun after steaming. After turning off the heat, it should be simmered for three minutes. If the lid of the steamed bun is turned off, the steamed bun will shrink and collapse easily. Come to our website for more relevant content http://www.hbjjs.com Ask about it!