包子在制作過程中，會有很多很多的小問題，今天天方包子加盟人員就針對一些常見問題為大家做一下解答，希望對各位朋友能有幫助哦！

During the production process of steamed buns, there will be many small problems. Today, the franchise personnel of Tianfang steamed buns will provide answers to some common questions for everyone, hoping to be helpful to all friends!

一、包子表皮起皺、收縮是怎么回事？

1、 What is the wrinkling and contraction of the skin of steamed buns?

1.面粉筋力太強

1. The flour has too strong gluten

2.發酵過度

2. Excessive fermentation

3.面團未松弛

3. The dough is not loose

二、包子個頭體積小？

2、 Are buns small in size and volume?

1.面筋不夠，可改用中筋面粉

1. Insufficient gluten, can use medium gluten flour instead

2.酵母用量不夠，可增大用量

2. Insufficient yeast usage, can increase usage

3.發酵時間不夠，可延長發酵時間

3. Insufficient fermentation time, which can be extended

三、包子沒有發起來，成死面

3、 The steamed buns didn't come out and became a dead end

1.和面水溫過高，將酵母燙死，可用溫水和面

1. If the water temperature of the dough is too high and the yeast is burned to death, warm water can be used to mix the dough

2.可能是使用的面粉有問題

2. There may be a problem with the flour used

3.可能是蒸制過程中火力不足導致

3. It may be due to insufficient firepower during the steaming process

四、包子表皮起泡是怎么回事？

4、 What is the reason for blistering on the surface of steamed buns?

1.醒發濕度太大，可降低醒發濕度

1. If the humidity of the hair is too high, it can reduce the humidity of the hair

2.成形時有氣泡，可成形操作時盡量趕出氣泡

2. When forming, there are bubbles, which can be expelled as much as possible during the forming operation

3.蒸時水滴在包子表面旺火急蒸，避免水直接滴在表面。

3. When steaming, water droplets should be placed on the surface of the steamed bun and steamed in high heat to avoid direct water droplets on the surface.

五、包子發酵慢是怎么回事？

5、 What is the reason for slow fermentation of steamed buns?

1.酵母量少或活力下降，可適當加大酵母用量，注意酵母低溫保存。

1. If the amount of yeast is low or the vitality decreases, the amount of yeast can be appropriately increased, and attention should be paid to low-temperature storage of yeast.

2.和面時面團溫度較低，醒發溫度不夠和面時可用溫水。

2. When kneading, the dough temperature is relatively low, and the awakening temperature is not enough. When kneading, warm water can be used.

六、包子皮內部組織粗糙是怎么回事？

6、 What is the reason for the rough internal tissue of the baozi skin?

1.面粉質量差

1. Poor flour quality

2.面團發酵時間過長，溫度高，可縮短發酵時間，降低發酵溫度3.攪拌時撒手粉太多，可少撒手粉

2. If the dough fermentation time is too long and the temperature is high, the fermentation time can be shortened and the fermentation temperature can be lowered. 3. If there is too much hand powder during stirring, the hand powder can be reduced

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