在炎熱的夏季，比起油膩的肉餡包子，清爽的素餡包子更為受歡迎，并且素餡包子的餡料有很多選擇?？梢赃x擇自己喜歡吃的素菜或是野菜等等，天方包子加盟人員認為不論用什么餡料，都要記住下面四個關鍵點做出來的包子才能鮮香松軟。

In the hot summer, the fresh plain stuffed bun is more popular than the greasy meat stuffed bun, and there are many choices for the filling of the plain stuffed bun. You can choose your favorite vegetables or wild vegetables, etc. The Tianfang steamed stuffed bun franchisees think that no matter what filling you use, you should remember the following four key points to make the steamed bun fresh and soft.

1、二次醒面

1. Secondary awakening

我們做包子時，都知道和好面后需要醒面，這樣包子才能蓬松，等到面團發酵至2倍大，就說明面團醒好了，可以包包子了。但當我們包完包子后，很多人都是直接把包子上鍋蒸，忘記了二次醒面。

When we make steamed buns, we all know that we need to wake up after the dough is mixed, so that the steamed buns can be fluffy. When the dough is fermented to twice the size, it means that the dough is awake and can be wrapped. But when we finished making steamed buns, many people just steamed them in the pot and forgot to wake up for the second time.

將包子包好之后不要急著上鍋，先放到一旁，靜置10-15分鐘，等包子拿起來比較輕之后，再把包子放到鍋上蒸。經過二次醒面，蒸出來的包子會更為松軟，吃起來也更加美味。

After wrapping the steamed bun, don't rush to the pot. Put it aside and let it stand for 10-15 minutes. After the steamed bun is light, put it on the pot for steaming. After the second awakening, steamed buns will be more soft and delicious.

2、放點白糖

2. Put some white sugar

我們在揉面時，除了放酵母，還可以再放些許白糖進去，這樣可以加快發面的速度。尤其是夏天的時候，半小時面團就可以發起來，并且吃起來口感會更好。

In addition to yeast, we can also add some white sugar when kneading noodles, which can speed up the speed of dough. Especially in summer, the dough can be made in half an hour and taste better.

3、不要著急掀蓋

3. Don't lift the cover in a hurry

蒸好包子之后，千萬不能急著掀開鍋蓋，而是關火，讓包子在鍋中燜3-5分鐘，之后再掀開蓋子，這樣包子才不會回縮、塌陷。

After steaming steamed buns, do not rush to open the lid of the pot, but turn off the heat, let the steamed buns stew in the pot for 3-5 minutes, and then open the lid, so that the steamed buns will not shrink and collapse.

4、處理素餡

4. Processing vegetable filling

包子素餡和肉餡的處理方式略微不同，制作肉餡時，我們需要去除掉肉腥味，因此會有比較多的調料，并且一般肉餡不會出水。但很多蔬菜在調配時，如果不注意就很容易出水、變色，因此在調素餡的時候，不要急著放鹽，而是先加上一勺油，鎖住蔬菜的水分，再放入少許的蠔油、胡椒粉、雞精、香油調味。什么時候準備包包子，什么時候再放鹽，可以有效地避免餡料出水。

The processing methods of steamed stuffed bun and meat filling are slightly different. When making meat filling, we need to remove the fishy smell of meat, so there will be more seasonings, and generally the meat filling will not water. However, many vegetables are easy to water out and change color if they are not carefully mixed. Therefore, when mixing vegetable filling, do not rush to put salt, but add a spoonful of oil first to lock the water in the vegetables, and then add a little oyster sauce, pepper, chicken essence, sesame oil to taste. When to prepare steamed stuffed buns and when to add salt can effectively prevent water from filling.

有關于素包子掌握4個關鍵點的相關內容就講解到這里了，您對此有怎樣的疑惑或者需求就來我們網站http://www.hbjjs.com進行咨詢了解吧！

That's all about mastering the four key points of vegetarian steamed stuffed buns. If you have any doubts or needs, please come to our website http://www.hbjjs.com Consult and understand!