天越來越熱，包子也就變得越來越好做了，不過在夏季還是有不少問題有待解決的，天方包子加盟人員將夏季包子制作的一些常見問題，匯總如下供同行間探討：

As the weather gets hotter and hotter, steamed stuffed buns will become better and better. However, there are still many problems to be solved in summer. Tianfang steamed stuffed bun franchisees will summarize some common problems of steamed stuffed bun production in summer as follows for discussion among the same line:

1.面團醒發問題

1. The problem of dough awakening

2.包子流通問題

2. Steamed bun circulation

1.面團醒發問題：

1. The problem of dough awakening:

夏季到了，包子在夏季制作過程中的主要問題依舊還是醒發，而醒發的難點已由不易醒發而造成的相關問題轉變為醒發過快相關問題。和面時水與面粉的比例應向1：2靠攏，根據自身使用的面粉的吸水性的不同，逐漸減少水的添加量和水溫。酵母與泡打粉逐漸減少，單次和面的量也根據門店自身使用情況逐漸減少。

When summer comes, the main problem of steamed stuffed bun production in summer is still to wake up, and the difficulty of wake up has changed from related problems caused by not easy to wake up to related problems of too fast wake up. When mixing flour, the ratio of water to flour should be close to 1:2, and the amount of water and water temperature should be gradually reduced according to the different water absorption of the flour used. Yeast and baking powder gradually decreased, and the amount of single and noodles also gradually decreased according to the store's own use.

夏季溫度變高，面團醒發過度是常有的事，解決面團醒發過度主要有這樣幾種方法：降低酵母和無鋁泡打粉的使用量，其實在夏季，25kg面粉低可以只使用60g酵母，其次是采用冰水發面，也可以減緩面團的醒發速度。當然重要的是合理分配單次和面的量。

It is common for the temperature to become high in summer and the dough to wake up excessively. There are several ways to solve the problem: reduce the use of yeast and aluminum-free baking powder. In fact, in summer, only 60g yeast can be used when 25kg flour is low, followed by the use of ice water, which can also slow down the speed of the dough to wake up. Of course, it is important to reasonably allocate the amount of single and face.

夏季和面如何操作：夏季和面主要的操作是和面的銜接，筆者不建議營業額不大的門店采用一次性和面，而應該采用12.5kg批次和面，（也就是每一次和半袋12.5kg的面粉）然后在用完2/3的面團后，再次和面，和好的面團在初次壓面與原有剩下的那1/3面團混合使用，這樣節省醒發面團的時間，又能保證面團沒有醒發過度。

How to operate summer noodles: The main operation of summer noodles is to connect with noodles. The author does not recommend that stores with small turnover use one-time noodles, but should use 12.5kg batches of noodles (that is, each time and half a bag of 12.5kg flour), and then after using up 2/3 of the dough, mix the dough again, and use the mixed dough with the remaining 1/3 of the original dough for the first time, so as to save the time to wake up the dough, It can also ensure that the dough does not wake up excessively.

糾正一個問題：一般25kg和面機機，單次和面好不要低于5kg，也就是10斤粉，低于10斤粉，和面機不宜和勻。非要低于10斤粉，可采用手工和面，遠要比機器快與好。

Correct a problem: generally, the 25kg flour mixing machine should not be less than 5kg for a single time, that is, 10 kg flour, less than 10 kg flour, and the flour mixing machine should not be evenly mixed. If it must be less than 10 kg of flour, it can be made by hand and flour, which is far faster and better than the machine.

2.包子流通問題：

2. Steamed bun circulation:

包子在夏季制作過程中，合理分配每次壓面的量，可以有效的保證包子面皮的口感與外觀，夏季包子制作問題主要為面團與擠子的保存與生產力的協調，其他沒有特別突出的問題，不再做介紹。

In the process of steamed stuffed bun production in summer, reasonable distribution of the amount of noodles pressed each time can effectively ensure the taste and appearance of steamed stuffed bun noodles. The main problem of steamed stuffed bun production in summer is the coordination of the preservation and productivity of dough and steamed stuffed bun. Other problems that are not particularly prominent will not be introduced.

夏季包子做好后，同行注意一般情況下不采用熱籠屜撿拾包子。夏季做包子，每一批次，先制作生冷素餡包子，后制作肉油水餡類包子。（生：指代未經烹煮過的餡料，冷：指代經過冰凍或冷藏未完全解凍的餡料。素：指代蔬菜類餡料，肉：指代肉類餡料，油：指代烹煮和多油類餡料，水：指代含水量高的餡料）

After the steamed stuffed buns are prepared in summer, the colleagues should note that the hot cage drawer is not generally used to pick up steamed stuffed buns. To make steamed stuffed buns in summer, for each batch, make steamed stuffed buns filled with raw and cold ingredients first, and then make steamed stuffed buns filled with meat, oil and water. (Raw: refers to uncooked filling, cold: refers to filling that has been frozen or frozen but not completely thawed. Vegetables: refers to vegetable filling, meat: refers to meat filling, oil: refers to cooking and oily filling, water: refers to filling with high water content)

這樣一個包制過程是依照包子餡料不同的醒發速度來決定的，如豆沙就是不宜醒發類餡料包子，我們應該第一個包制。

Such a packaging process is determined by the different awakening speed of the steamed stuffed bun filling. For example, the bean paste is not suitable for awakening steamed stuffed bun, so we should be the first to package it.

上面所說的是生包的流通，接下來介紹一下熟包的流通，夏季做包子講究少做，意思就是冬季氣溫低，包子的口味變化相對也較慢，而夏季溫度高，包子口味變化快。包子制作好后，不宜存放，所以要少做。夏季熟包流通，需要及時觀察包子的口感，同時夏季不建議存放隔夜包子，口感較差，影響生意！！

The above is about the circulation of raw steamed buns. Next, we will introduce the circulation of cooked steamed buns. In summer, we should make fewer steamed buns, which means that when the temperature is low in winter, the taste of steamed buns changes relatively slowly, while when the temperature is high in summer, the taste of steamed buns changes quickly. After the steamed stuffed buns are made, they should not be stored, so they should be made less. In summer, cooked buns are in circulation. It is necessary to observe the taste of the buns in time. At the same time, it is not recommended to store the buns overnight in summer. The taste is poor and affects business!!

夏季包子制作時面團醒發及包子流通問題相關內容就講解到這里了，您對此有怎樣的疑惑或者需求，可以隨時來我們網站http://www.hbjjs.com進行咨詢！

This is where the relevant content of dough awakening and bun circulation during the summer bun production is explained. If you have any doubts or needs about this, you can come to our website at any time http://www.hbjjs.com Consult!