今天分享的包子，從和面、調餡兒、包制到蒸制，每一個步驟都詳細分解，下面天方包子加盟人員為您講解如何做出飽滿細膩松軟湯汁豐富的豬肉粉絲包。

The steamed buns we shared today, from mixing noodles, filling, to steaming, have been thoroughly broken down in every step. Below, the franchise members of Tianfang Steamed Buns will explain how to make pork vermicelli buns that are full, delicate, soft, and rich in soup.

面團準備：

Dough preparation:

面粉300g、干酵母3g、細砂糖2g、水155g

300g of flour, 3g of dry yeast, 2g of fine sugar, and 155g of water

肉餡兒準備：

Preparation of meat filling:

姜4塊、花椒5g、小蔥幾根、肉餡兒300g、蔥姜花椒水100g、糖20g、鹽4g、黑胡椒粉、十三香粉適量、醬油2匙、老抽半匙、蠔油1匙、蛋清1個、醬油1匙、芝麻油1匙、半個蘿卜、龍口粉絲40g、

4 pieces of ginger, 5g of Chinese prickly ash, a few pieces of shallots, 300g of meat stuffing, 100g of water with Chinese prickly ash and ginger, 20g of sugar, 4g of salt, some black pepper, 13 spice powder, 2 spoons of soy sauce, half a spoonful of soy sauce, 1 spoonful of oyster sauce, 1 egg white, 1 spoonful of soy sauce, 1 spoonful of sesame oil, half a radish, 40g of Longkou vermicelli

操作步驟：

Operating steps:

1.面粉中加干酵母和糖，然后少量多次加入水，先和成面絮再揉成面團

1. Add dry yeast and sugar to the flour, then add a small amount of water multiple times, first mix it with dough, and then knead it into a dough

和好的面團用揉、搓、推、拉的方式反復揉5分鐘使面團上勁兒

The dough is kneaded, rubbed, pushed, and pulled repeatedly for 5 minutes to make the dough strong

這個時候的面團還是有點兒粗糙的，扣上盆松弛10-15分鐘左右，更容易揉均勻

At this time, the dough is still a bit rough, and it is easier to knead evenly by relaxing the bowl for about 10-15 minutes

松弛好的面團繼續揉5-8分鐘，這時候的面團柔軟且光滑，十分有筋性，然后放進盆中蓋上保鮮膜醒發至2倍大

Continue kneading the relaxed dough for 5-8 minutes until it is soft, smooth, and very gluteny. Then place it in a bowl and cover it with cling film to wake it up to twice its size

2.姜切塊，用刀背拍扁更容易出味兒，小蔥打結用手抓揉一下更容易出味兒，再加點兒花椒粒，加入100g水中，泡出味兒加入到肉餡兒中，不僅能祛肉的腥氣還能提鮮，增加肉餡兒的水嫩程度

2. Cut ginger into pieces and pat it flat with the back of a knife to make it taste better. Knot small scallions and rub them with your hands to make it taste better. Add some pepper seeds and 100g of water to soak the flavor. Add it to the meat filling, not only to remove the fishy smell of the meat, but also to freshen it, increasing the tenderness of the meat filling

3.調餡兒的時候，先加入一半的蔥姜花椒水，然后用手朝順時針的方向攪勻，將水分全部吸收到肉餡兒中

3. When mixing the filling, first add half of the water with scallions, ginger, and pepper, and then stir it clockwise by hand to absorb all the water into the meat filling

然后加入鹽，增加肉餡兒的滲透壓，使肉餡兒更容易入吸收花椒水味兒

Then add salt to increase the osmotic pressure of the meat, making it easier for the meat to absorb the taste of pepper water

加入剩下的蔥姜花椒水，繼續朝著順時針的方向攪拌上勁兒，摔打，使肉餡兒更好地吸收水分，湯汁更加豐富，口感更加滑嫩

Add the remaining onion, ginger, and pepper water, continue to stir vigorously in a clockwise direction, and beat to better absorb water in the meat filling, making the soup richer and smoother in taste

加入鹽和糖，十三香粉和黑胡椒粉，是肉餡兒的口感層次更加豐富

Adding salt and sugar, thirteen spice powder and black pepper powder adds a richer texture to the meat filling

加入醬油、老抽、蠔油和一個雞蛋清，用手朝著順時針的方向攪拌，直到肉餡兒粘糯絲滑有濃郁的香氣散發出來

Add soy sauce, soy sauce, oyster sauce, and an egg white, stir clockwise with your hand until the meat filling is sticky, silky, and has a strong aroma

后加入一點兒植物油和芝麻油不需要攪拌，只要簡單翻拌鎖住肉餡兒的香味兒就可以了

Then add a little vegetable oil and sesame oil without stirring, just simply stir and lock the flavor of the meat

4.加點蘿卜絲，不僅可以提鮮還可以解膩促進消化。半個蘿卜擦絲，加點兒鹽殺出水分，可以去掉蘿卜的辛辣味兒，也不至于是包子餡兒太水不好包，蘿卜絲攥成團擠干水分，7-8分干就可以，不需要非常干

4. Adding some shredded radish can not only freshen up, but also relieve greasy substances and promote digestion. Wipe half of the radish shreds and add some salt to remove the moisture, which can remove the spicy taste of the radish and prevent the filling from being too watery and difficult to wrap. Squeeze the radish shreds into a ball and squeeze out the moisture, which can be done 7-8 minutes, without the need for excessive drying

5.粉絲用溫水泡軟，撈出瀝水，然后簡單地切碎，粉絲和蘿卜絲一起加入到肉餡兒中，把蘿卜絲和粉絲與肉餡兒攪拌均勻待用就可以了

5. Soak the vermicelli in warm water until soft, remove and drain, then simply cut them into small pieces. Add the vermicelli and shredded radish to the meat filling, stir the shredded radish and vermicelli with the meat filling evenly and set aside for use

6.發酵好的面團取出按壓排氣，使面團內部組織更加均勻，充分地按壓排氣能使包子的皮光滑細膩更有韌性，彈性充足不易破，揉好的面團分成大小均勻的劑子，每個大概約35g。每個面劑再揉一下，然后再搟成面皮，這樣的包子皮光滑韌性好，搟好的面皮要中間厚四周薄

6. Take out the fermented dough and press and exhaust to make the internal structure of the dough more uniform. Fully pressing and exhaust can make the skin of the bun smooth, delicate, and resilient, with sufficient elasticity and not easy to break. The kneaded dough is divided into evenly sized formulations, each approximately 35g. Rub each dough one more time, and then roll it out to make a smooth and tough steamed bun skin. The rolled out skin should be thick in the middle and thin around

7.搟好的面皮放上充足的肉餡兒，放餡兒的時候一步到位放在中間，周圍的部位盡量不要粘到，周圍部分的面皮見油后不易捏嚴實，密封性不好

7. Place sufficient meat filling on the rolled dough, and place the filling in place in the middle in one step. Try not to stick to the surrounding areas as much as possible. The dough on the surrounding areas is not easy to pinch tightly after oil appears, and the sealing is not good

拇指按壓住一處，然后順著一個方向向前轉動，直到轉動一周包子收口處要著重注意包嚴實，仔細捏一捏，薄皮大餡兒的豬肉蘿卜粉絲包就好了~

Press your thumb on one place, then rotate it forward in one direction until it turns one week. Pay attention to the tightness of the bun at the closing point, and carefully pinch it. A thin skinned and large filling pork, radish, and vermicelli bun will be ready~

注意，包好的包子蓋上濕的籠布，放置到溫暖的地方醒發20-25分鐘，開水上鍋蒸15分鐘，關火后再燜3分鐘就可以了，這個胖嘟嘟白嫩嫩的豬肉蘿卜粉絲包就做好了。還有什么想法可以隨時和我們http://www.hbjjs.com聯系！

Attention, cover the wrapped bun with a damp cloth and place it in a warm place to wake up for 20-25 minutes. Steam it in a pot of water for 15 minutes, turn off the heat, and let it simmer for another 3 minutes. This plump, white, tender pork, radish, and vermicelli bun is ready. If you have any other ideas, feel free to contact us anytime http://www.hbjjs.com Contact!