經過漫長的和面、發面、揉面、包和蒸，當你滿懷期待，以為可以做出鮮香美味、外型漂亮的包子時，結果卻蒸出這樣丑包，實在讓人難以接受。為幫大家解決這一問題，下面天方包子加盟人員給您講解下相關建議：

After a long process of mixing noodles, making noodles, kneading noodles, wrapping and steaming, when you are full of expectations and think you can make delicious and beautiful steamed buns, the result is such an ugly steamed bun, which is really unacceptable. To help everyone solve this problem, the Tianfang Baozi franchise personnel will explain the relevant suggestions to you below:

一：將面粉放入盆中，加少許白糖（增加酵母菌繁殖能力，加快面團發酵）拌勻，取溫水將酵母化開（靜置10分鐘左右），然后分次將酵母水加入面粉中，邊加邊攪拌，待其成雪花狀時，用手抒成光滑的面團。蒸包子的面團要稍微硬一些，這樣可以為包子提供一個支撐力，不會讓蒸出來的包子軟軟的，從而出現變形影響包子賣相。

1： Put the flour into a bowl, add a little white sugar (to increase the reproduction ability of yeast and accelerate dough fermentation), mix well, take warm water to dissolve the yeast (let it stand for about 10 minutes), and then add the yeast water to the flour in batches, stirring while adding. When it becomes snowflake like, use your hands to express it into a smooth dough. The dough of steamed buns should be slightly harder, which can provide a support for the buns and will not make the steamed buns soft, causing deformation and affecting their appearance.

二：和好的面團蓋上濕蒸布或包上保鮮膜，放在20-30度左右的環境中，醒發1-2個小時，如果冬天室溫較低，你可以將面盆放在暖氣片附近或帶有電熱毯的床上，也可以放入蒸鍋內加熱至30度，關火蓋蓋進行發酵，這樣溫度和溫度都很適合發酵母。

2： Cover the dough with a wet steaming cloth or wrap it with a plastic wrap, and put it in an environment of 20-30 ℃ for 1-2 hours. If the room temperature is low in winter, you can put the basin near the radiator or on a bed with an electric blanket, or put it into a steamer and heat it to 30 ℃. Turn off the fire and cover it for fermentation, so that the temperature and temperature are suitable for yeast generation.

三：發酵完成后，你會看到面團已經變成原來的2倍大小，用刀切開，橫截面會出現蜂窩狀細孔，或者用手指在面團上戳個洞，你看到面團不回縮且沒有反彈。這時就要將面團反復揉搓，將面團中的空氣排干凈，有利于后面的二次醒發。

3： After the fermentation is completed, you will see that the dough has become twice the original size. Cut it with a knife, and there will be honeycomb shaped small holes in the cross-section, or poke a hole in the dough with your finger. You will see that the dough does not retract and does not rebound. At this point, the dough should be repeatedly kneaded to remove any air from the dough, which is beneficial for the subsequent secondary awakening.

四：接著是包包子。取一塊面團，揉光搓成細條狀，用刀切成大小均等的面劑子，再用搟面仗搟成中間厚、連緣薄的餃子皮。然而用勺子舀一勺餡料，用你喜歡的方式，包成包子的形狀。

4： Next is Baozi. Take a piece of dough, knead it into thin strips, use a knife to cut it into evenly sized dough pieces, and then use a rolling pin to roll it into thick dumpling skins with thin edges in the middle. However, scoop a spoonful of filling with a spoon and wrap it in the shape of a bun in the way you like.

五：將包好的包子，放入蒸籠，但不要蓋蓋子，進行二次醒發。這一步特別關鍵，包子蒸好后是硬的還是松軟的，成敗關鍵就在這一步。一般二次醒發需要30-50分鐘，當你看到包子變大變輕后即可開火蒸制了。這里要注意，經過二次醒發，在包子的表面還會形成一個薄薄的硬殼，這個可以保證在后期蒸制時，包子褶兒不會消失，外形更漂亮。

5： Put the wrapped buns into the steamer, but do not cover them, and perform a second awakening. This step is particularly crucial, whether the steamed buns are hard or soft after steaming, and the key to success or failure lies in this step. It usually takes 30-50 minutes for a second awakening, and once you see the buns getting bigger and lighter, you can start steaming them. It should be noted that after secondary awakening, a thin hard shell will also form on the surface of the steamed bun, which can ensure that the wrinkles of the bun will not disappear during later steaming and the appearance will be more beautiful.

六：開始蒸制。冷水下鍋蒸，燒至上汽后，轉中火蒸15-20分鐘。劃重點了，包子蒸完之后不，萬萬不可馬上揭蓋子，等蒸汽慢慢散盡后，再揭鍋蓋。這樣蒸出來的包子就不會出現題中所說的像開水燙了一樣，或者出現回縮變硬的情況了。

6： Start steaming. Steam in cold water until steamed, then turn to medium heat and steam for 15-20 minutes. The key point has been made. After the steamed buns are steamed, do not immediately remove the lid. Wait for the steam to slowly dissipate before removing the lid of the pot. This way, the steamed buns will not appear as hot as boiling water or shrink and become hard as mentioned in the question.

技術總結：

Technical Summary:

１、面一定要發好后，即面一般要經過兩次發酵，第一次，是團發酵至原來的２倍大小后，包包子；第二次是包好后再進行二次發酵，這樣才能保證蒸出松軟、漂亮的包子；

1. After the dough is ready, it usually undergoes two rounds of fermentation. The first round is when the dough is fermented to twice its original size, and then the bun is wrapped; The second time is to wrap it up and then perform a second fermentation to ensure that the steamed buns are soft and beautiful;

２、二次醒發時，不要蓋鍋蓋，讓包子外皮形成一層硬殼，這樣在后期蒸制后，包子的褶兒不會消失，外形更漂亮；

2. When awakening for the second time, do not cover the pot lid, let the outer skin of the steamed bun form a hard shell, so that after steaming in the later stage, the wrinkles of the steamed bun will not disappear and the appearance will be more beautiful;

３、這一點特別關鍵，蒸包子先開小火蒸幾分鐘，然后再開大火蒸，包子蒸好關火后，要等3-4分鐘再出鍋。

3. This is particularly crucial. Steam steamed buns on low heat for a few minutes before turning them on high heat. After the buns are steamed, turn off the heat and wait for 3-4 minutes before coming out of the pot.

解決包子回縮起皺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就來我們網站http://www.hbjjs.com咨詢了解吧！

That's all for solving the problem of bun retraction and wrinkling. If you have any doubts or needs about this, please come to our website http://www.hbjjs.com Consult and understand!