看到別人做的包子外觀好看，吃起來口感也好，輪到自己做的時候，不是面發(fā)不起來，就是表面有小泡泡，可能還會有發(fā)黃的現(xiàn)象，相信大家一定都這樣的經(jīng)歷，總的來說就是看著別人做起來很簡單啊，到了自己就會出現(xiàn)各種各樣的錯誤，這到底是哪里做錯了呢？下面天方包子加盟人員就來和您了解下：

Seeing that the steamed stuffed buns made by others have a beautiful appearance and a good taste, when it's your turn to make them, either the dough doesn't rise, or there are small bubbles on the surface, and there may also be yellowing. I believe everyone has this experience. In general, it's easy to watch others make them, and when they arrive, they will make various mistakes. What's wrong with this? The following Tianfang steamed stuffed bun franchisees will come to understand with you:

1.面團發(fā)酵時間剛剛好

1. The dough fermentation time is just right

一般這種情況都會發(fā)生，把發(fā)面的時候控制的剛剛好其實是錯的，因為包子在蒸籠里還有5-6分鐘的發(fā)酵時間，如果把包子發(fā)得剛剛好，突然的升溫會促進包子快速發(fā)酵，這樣包子就會出現(xiàn)發(fā)過的情況，就會導致包子無褶，表面出現(xiàn)小氣泡，反之來說發(fā)酵時候過長在經(jīng)過高溫發(fā)酵后，蒸好的包子就會出現(xiàn)個體膨脹過大，完全失去賣相。

This usually happens, and it is actually wrong to control the time of steamed buns properly, because there is still 5-6 minutes of fermentation time for steamed buns in the steamer. If steamed buns are just properly cooked, sudden warming will promote rapid fermentation of the steamed buns, which will lead to overheating of the steamed buns, leading to no wrinkles and small bubbles on the surface. Conversely, the fermentation time is too long after high temperature fermentation, The steamed buns will have excessive individual expansion and completely lose their appearance.

2.冷水下鍋包子會癟

2. Steamed buns will shrivel under cold water

很多時候會碰到把剛剛做好的包子直接下鍋蒸的情況，首先這個方法是可行的，但是對火的控制是要求的，剛做好的包子沒有經(jīng)過初次發(fā)酵，所以需要給它留有一定的發(fā)酵時間，先把鍋內(nèi)的水燒至30-40度（有微弱的氣就好），然后等待幾分鐘再開始算蒸的時間，用大火繼續(xù)把水燒開即可，中間不要開蓋看是不是發(fā)好了，這樣只會增加失敗的幾率，沒有一點好處。

Many times, there are situations where freshly prepared steamed buns are directly steamed in the pot. Firstly, this method is feasible, but fire control is required. The freshly prepared steamed buns have not undergone initial fermentation, so it is necessary to leave a certain amount of fermentation time for them. First, boil the water in the pot to 30-40 degrees Celsius (if there is slight air), and then wait a few minutes before starting to calculate the steaming time. Continue to boil the water over high heat, Don't open the cover in the middle to see if it's ready. This will only increase the chance of failure, without any benefit.

3.包子越蒸的越黃

3. The steamed buns turn yellow

大家都知道蒸一大鍋包子的時間在30-40分鐘，為什么有時候蒸到時間了，打開一看包子會變黃，這是因為在和面的時候酵母的量多了，當酵母菌過于活躍遇到高溫就會出現(xiàn)包子皮變黃的情況。所以再做包子時一定要把酵母控制在3-5克每斤即可，多了并不會增加包子的好口感，還會讓人覺得想面包一樣。

Everyone knows that the time for steaming a large pot of steamed buns is 30-40 minutes. Why sometimes, when it's time to steam, the steamed buns turn yellow when opened? This is because there is too much yeast in the dough, and when yeast is too active, the skin of the steamed buns turns yellow when exposed to high temperatures. Therefore, when making steamed stuffed buns, it is necessary to control the yeast to 3-5 grams per kilogram. More yeast will not increase the good taste of steamed stuffed buns, but also make people feel like bread.

想把早餐包子做好很多的細節(jié)還是要細心對待，比如說發(fā)面時酵母定量，每次都用克稱稱一下，還有發(fā)酵時間的控制，建議是定個時間，到了就立馬進行下一步操作，不管是一次發(fā)酵還是二次發(fā)酵，都要有一個時間范圍。養(yǎng)成這些好的習慣，做面食只要不犯常規(guī)的錯誤，就會越做越好。更多相關包子的事項就來我們網(wǎng)站http://www.hbjjs.com留言咨詢吧！

If you want to prepare breakfast buns well, you still need to be careful about many details. For example, when making noodles, you should weigh the yeast in grams each time, and control the fermentation time. It is recommended to set a time and immediately proceed with the next step of operation. Whether it is primary fermentation or secondary fermentation, there should be a time range. Develop these good habits. As long as you don't make regular mistakes when making pasta, you'll get better and better. For more information about steamed stuffed buns, please visit our website http://www.hbjjs.com Leave a message for consultation!